Thursday, October 24, 2013
COFFEE and Gluten Free Apple Spiced Donuts
Woohoo, it's Thursday people and I'm posting twice this week! I mean dang, I'm getting stuff done! And by stuff, I don't mean laundry, um, let's not talk about it. By stuff I mean, blogging a little (I have priorities, people I miss you guys), teaching classes, training clients, shuffling kids to and from school and drinking cups of coffee the size of my head!


Yeah, don't we all drink our iced mochas from quart sized mason jars? Well, those of us that get up at 4:30am during the week do...and then we are WIRED for about 3 hours, but dang those 3 hours feel great! Hello legal addictive stimulant!

So, I promised a recipe for those apple spiced baked donuts or doughnuts (By the way, how do you spell this? I lean towards the first one, but I also use the second. Probably not important...I've just had too much coffee!) Anyway, so these are light and caky with a nice hint of spice to celebrate the cooler weather. I've always been more of a fan of cake donuts personally and Old Fashion Doughnuts always have that hint of nutmeg. So good. So here's my dairy and gluten free version of a spiced donut...


Apple Spiced Baked Donuts
(makes 6 donuts and a small loaf - I only have 1 donut pan)

1/2 cup sugar
1/4 cup tagatose (NuNaturals) or 1/4 cup sugar
1 dropper vanilla stevia (NuNaturals) or 2 TBSP sugar plus 1 tsp vanilla extract
1/2 cup coconut oil
2 eggs (flax or chia gel works too)

1/2 cup unsweetened applesauce
1/4 cup almond milk

1 TBSP apple cider vinegar
3/4 cup Gluten Free All Purpose Flour (Bob's Red Mill)
3/4 cup Sweet Rice Flour (Bob's Red Mill)
2 tsp baking powder
1/2 tsp xanthan gum (Bob's Red Mill)
1/2 tsp cinnamon
1/4 tsp fresh nutmeg
pinch of cardamom
pinch of salt

Spray a donut pan and/or small loaf pan with cooking spray. Preheat oven to 350 degrees.

In a large mixing bowl, beat the sugar through coconut oil together until light and fluffy. Then add the eggs, applesauce, almond milk and apple cider vinegar to the sugar mixture and beat until blended well. In a separate bowl, combine the gluten free all purpose flour through salt together. Next add the dry ingredients to the wet ingredients and mix until fully combined. Scoop batter evenly into prepared pans. Bake the donuts for 15-20 minutes and the mini loaf will take from 30-40 minutes depending on how much batter you put in it. Stick them with a toothpick and it should come out clean. Cool in pan for 5 minutes. Then remove from pans to cool completely...

To glaze or not to glaze...that is the question?! We are a mixed family here. The guys like glaze because, you know, more sugar. I like baked donuts without glaze for dipping in my coffee.

Glaze
1 cup powder sugar
1/4 tsp vanilla extract
enough water or almond milk to form a thick glaze (add a tablespoon at a time)

Mix everything together until thick and smooth. Glaze slightly cooled donuts.

I will be sharing these on next week's Slightly Indulgent Tuesday and Allergy Free Wednesday.

So, how is everyone's week going? It's crazy here, but that's not different from any other week. Who has fun plans for the weekend?

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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