Category: Donuts

Blueberry Donuts

I sang in the Easter choir this year at my church.  During one of the practices, someone brought blueberry donuts.  Oh how I love blueberry donuts!  Unfortunately, they were full of gluten, so I conjured up memories of their flavor for about a week.  I began wondering if I could make blueberry cake donuts that were gluten, dairy, and egg free.  This was the result.  One of the main tricks to keeping it yummy?  Don’t skimp on the sugar :-).

Ingredients:

1/2 c. coconut oil

1 1/2 c. sugar

3 flax eggs (3 T. golden flaxseed mixed with 9 T. water) or 3 regular eggs

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

3/4 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk

1 c. blueberries, thawed

 

 

 

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Put about 2 1/2 T. of batter into greased donut pan.  Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.

Makes about 18.

You may top with glaze.

Adapted from: http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/

 

Glaze Recipe:

Ingredients:

1 1/2 c. powdered sugar

1/2 tsp vanilla

2 T. coconut milk

dash salt (about 1/4 tsp)

 

Combine sugar, vanilla and 1 1/2 T. coconut milk.  Stir until a paste begins to form.  Add the extra 1/2 T. of milk if it is too dry to be spreadable.  Add the dash of salt and combine well.  Taste and see if you want more salt.  Spread on tops of cooled donuts.

 

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Chocolate Glaze

There’s nothing like a chocolate donut.  The glaze just puts it over the top.  This glaze spreads on easily but then hardens up nicely just like it should- not hard like a chocolate chip, but not gooey.  I had to give some away and stick some in the freezer to keep myself from eating too many at once.  As one of the kid recipients said, “It tastes like a cupcake!”  Indeed, it does.  This recipe makes enough for about 9 donuts, so double it if you are pairing it with my chocolate donut recipe which makes 18.   Find the recipe here: Chocolate Donuts.

Ingredients:

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Glaze for 9 donuts:

Ingredients:

3/4 c. powdered sugar

1/4 c. cocoa powder

1/4 tsp vanilla

1 1/2 to 2 T. coconut milk

dash salt (about 1/8 tsp)

 

Combine sugar and cocoa powder.  Add in vanilla and 1 1/2 T. coconut milk.  Stir until a paste begins to form.  Add the extra 1/2 T. of milk if it is too dry to be spreadable.  Add the dash of salt and combine well.  Taste and see if you want more salt.  Spread on tops of cooled donuts.

 

Doubled for 18 donuts:

1 1/2 c. powdered sugar

1/2 c. cocoa powder

1/2 tsp vanilla

3-4 T. coconut milk

1/8 to 1/4 tsp salt, according to taste

 

 

Chocolate Donuts

Chocolate donuts.  Is it possible?  Yes, it is!  I have decided that cake donuts are just that- cake in a donut shape.  So, here is a recipe for making chocolate donuts.  Or, if you prefer cake, put it in a cake pan.

 

1/2 c. coconut oil

1 1/2 c. granulated sugar

3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 c. cocoa powder

1 c. coconut milk (from a carton)

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Put about 2 1/2 T. of batter into greased donut pan.  Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.

Makes about 18.

You may top with glaze.  See the recipe here: Chocolate Glaze.

 

Adapted from http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/