Archive for Doughnuts

Oven Baked Apple Doughnut Holes

Saturday morning…… and I WANT A DOUGHNUT!! LOL! Not just any doughnut mind you….I want one of those simply delicious doughy cinnamony apple fritters! It’s been ages since I’ve had one….but that just sounded like heaven this morning! But… fried and full of gluten and dairy?!  Yugh! I don’t think so…..so how about a healthier version that’s allergy-friendly and still just as tasty and will satisfy my doughnut craving?! These little babies sure did the trick!! Full of moist apple spice goodness and covered in cinnamon sugar….AND they are baked!! YES! I was a little skeptical at first when mixing up the batter…..its really, reallllly thick! (yes, that’s normal when it does the same for you! LOL) but they turned out perfect! Patience is NOT a virtue of mine (just ask my husband 😉 haha) so in my rush to get them coated, I didn’t wait and its a little hot on the fingers! Haha… but SOO worth it when you pop one of these scrumptious little guys in your mouth!! You just kind of sigh into a huge mouthful of bliss as you scarf these down (maybe that was just me?!?) Anyway, I just had to share, as many of you are probably now just getting up and wondering what to have for breakfast, maybe you’ll give these a try! Enjoy! 🙂

Oven Baked Apple Doughnut Holes (Printable Version)

1/4 cup brown sugar

1/4 cup white sugar

1 1/2 cups gluten free flour

¾ tsp xanthan gum

1 3/4 tsp baking powder

1/2 tsp nutmeg

1/3 cup cold non-dairy butter

1 egg

1/4 cup almond milk

1 1/2 cups minced apple, peeled and cored

 To Coat:

1/4 cup non-dairy butter, melted

1/3 cup sugar

1 tsp cinnamon

Preheat oven to 350 degrees. In a mixing bowl, combine sugars, flour, gum, baking powder, and nutmeg. Cut in to the cold butter using a pastry blender.

In a separate bowl, beat together the egg and milk. Fold in the apples. Add to the dry ingredients. Stir until well combined. Using a small cookie scoop, fill each cup of a greased mini muffin pan. Bake 15-18 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool 5 minutes. Remove doughnuts from the pan and dip each doughnut into the melted butter.  Coat with cinnamon and sugar.

Baked Cinnamon Roll Donuts (Gluten & Dairy Free)

So yesterday was my husbands and my 6th wedding anniversary, and I wanted to make something REALLY good for breakfast. We’re both a sucker for cinnamon roll anything…..and I ‘ve already made cinnamon roll muffins, coffee cake, pancakes, etc. So…. hmm…what else is there?! Ah-ha! Cinnamon roll Donuts!! I have yet to  use my handy donut baking pan since going dairy free. Why not give these a shot. I’ve got the batter all mixed up and ready to go (which comes together in a snap!!) and guess what?!? I can not find that darn pan ANYWHERE!! LOL. So I start digging….and after finding all sorts of amazing, yet seemingly unusable to me because my food restrictions will make using these unrealistic, baking tools I cleaned out and re-organized my cupboards! And……still no donut pan! So…..the search continued…its amazing where things will hide! At least i found it…..got those donuts in the oven and 15 minutes later….we were immensely enjoying them!! OMG! SOOO freakin’ good! Another successful cinnamon roll recipe added to the arsenal! Enjoy! 🙂

Baked Cinnamon Roll Donuts (Printable Version)

Ingredients:

1 c gluten free flour

½ tsp xanthan gum

¼ cup sugar

3 tbsp brown sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

6 tbsp almond milk + ½ tsp lemon juice

1 egg

1/2 tsp vanilla

1 tbsp non-dairy butter, melted

Glaze:

1/2 c powdered sugar

1/2 tsp vanilla

1-2+ tsp water

Directions:

Mix the almond milk and lemon juice, let sit at least 5 minutes. In a medium bowl, mix together flour, gum, sugars, baking powder, cinnamon and salt. Add the milk, egg, vanilla and melted butter.  Stir to combine. Spoon the batter into a Ziploc bag. Cut off a corner and pipe the batter into a greased 6-donut pan. Bake 12-14 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes.

Combine powdered sugar, vanilla and water.  Stir to combine, add water or more sugar until desired consistency is achieved. Drizzle glaze over donuts.

Doughnuts? YES You Can!

One of the first things that people say when they hear I’m gluten free is…. “I couldn’t ever give up ________!” Most people say carbs or fast food. I thought that too…….but you know what?! I still CAN have all that stuff! Well…..not the fast food, but really…….who needs that junk anyways!? Doughnuts are one of the things that I’ve been missing lately because I love doughnuts! Well, kind of! LOL. Don’t get me wrong, but I’ve never been a real fan of that awful greasy tongue coating (you KNOW what I’m talking about!) or that gut wrenching indigestion for days after…….maybe that’s just my gluten intolerance talking here…..but doughnuts were actually one of the big hints/triggers that I was wheat and gluten intolerant! But no matter how bad I wanted to eat those things…..it wasn’t worth feeling like that. So I’ve found a healthier AND gluten free option to fulfill those doughnut cravings! I found a recipe online for baked doughnuts…….which of course you need a doughnut pan for and I didn’t have! So after calling almost all of the stores in this sometimes unbelievably small town, I found one! Of course I paid double what I could have got it online for…….but like I said before….patience is not one of my strong points! I’ve got this doughnut craving, and now that I found I can finally have one…….. I want one and I want it now! This recipe is great because its not only super yummy, its quick (only 10 minutes to bake!) And when they come out of the oven, they are….. Fabulous….. melt-in-your-mouth delicious! Sooo light and fluffy and NOT greasy at all like you get with store-bought fried doughnuts. So these are almost guilt-free! And now that I have a doughnut pan (of course I then had to buy a mini-doughnut pan as well!) I can make all kinds of doughnuts! Needless to say….. there will be more doughnut recipes coming soon!

Here is a link to buy doughnut pans

And here is a basic cinnamon-sugar baked doughnut recipe to get you started!

Gluten Free Baked Doughnuts (Printable Version)

1 cup gluten free flour + ½ teaspoon xanthan gum
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Dash of salt
1 egg, lightly beaten
6 oz vanilla yogurt
1 tablespoon oil
2 teaspoons lemon juice
2 1/2 tablespoons REAL maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter, melted

Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.

Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.

Spray your doughnut pan with Pam spray. Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a doughnut pan.

Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack while still warm.

Use a pastry brush, brush the melted butter over your donuts and then dip each doughnut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.

Yields 6 large doughnuts or 24 mini-doughnuts

Adapted from: Melissa Bakes

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