O.K the wait is over. If you follow our instagram I’m sure you have been eagerly awaiting these bites of hazelnut heaven. Say hello to the Rawtella Donut . As the donut craze continues, so does our love for creating equally satisfying health-a-fied options. we’ve based this recipe on my cinnamon donuts that have been incredibly popular over the last couple of weeks. we’ve just adjusted the quantity and time needed in the oven to get the perfect gluten free, refined sugar and dairy free guilt free babies. These are the perfect mix of sweet, spongy, light and fluffy – and are actually incredibly easy to make. If you can’t be bothered with the process of adding the Rawtella inside the donut, simply smear some on top and enjoy every..single…bite.

The “Nutella” .. Well.. Meet “Rawtella”; (see what we did there?!) Delicious and if you have any left over you can store it in the fridge and use as a spread.



¾ cup + 1tbs almond meal

1/4 cup arrowroot flour

2 tsp baking soda

1 large free range eggs

1/4 cup almond milk

1/4 cup rice malt syrup

1/2 tsp vanilla bean powder

1 tsp cinnamon

pinch of sea salt

1 tbs coconut oil

1 tbs maple syrup

Cinnamon sugar ingredients

3/4 cup coconut sugar

1 tsp cinnamon


1 cup Hazelnuts

2 tbs cacao butter

3 tbs coconut oil melted

3 tbs cacao powder

4 tbs coconut cream

½ cup rice malt syrup

1 – 2 tsp stevia (depending on how sweet you like it)


To create the small round donuts I used a tray that had half circles.

Prepare the tray by spraying it with coconut oil. Preheat the oven to 180 degrees Celsius.

In a large bowl, place the almond meal, arrowroot flour, bicarb soda, vanilla, salt and cinnamon and combine.

In a separate bowl whisk the eggs, milk, rice malt syrup, maple syrup and softened coconut oil together until runny.

Transfer the wet mixture into the dry and whisk by hand until mixture is well combined and resembles a cake mixture.

Transfer mixture to donut tray and bake for 4-6 minutes. They cook extremely quickly so keep watch.

Remove from oven and lay on a baking tray to cook. Roll them in your coconut sugar mixture and set aside.

To make the Rawtella combine all the ingredients in a small food processer / blender and pulse until smooth and creamy. Add a tbs of water at a time if needed to help get the mixture moving.

Using a straw, pierce a hole in the donut and wriggle it around to create a nice deep space. Spoon Rawtella into a piping bag, and pipe into the hole created.

* To make the donuts have a white icing effect I sprinkled them with Benifibre (a fiber supplement) If using this do so with caution and seek medical advice if you are unsure you should be including an added fibre.



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.