Gluten free, low sugar... Homer's on a diet!
Option for dairy or dairy free, delicious cakey doughnuts that taste indulgent
Warm doughnuts that melt in your mouth... light, fluffy, and perfectly moist. You could fool anyone into thinking they're from that local hipster specialty doughnut shop around the corner. For these, I use a silicone mold, much healthier than that non-stick coating on metal pans (that's plastic!!). Definitely give the silicone a nice little oily coating with your fingers- preferably avocado oil or coconut oil.
For the glaze, I make my own powdered coconut sugar by blending 1 tbsp of corn starch for every 1 cup of coconut sugar into a fine powder. It doesn't quite allow for vibrantly colored glaze, but it is much healthier than store-bought. Plus, it's hard to find powdered sugar that is not packaged in a plastic bag. Petition to sell powdered sugar in paper bags, anyone?
Ingredients for 6 mini doughnuts:
- 2/3 cup oat flour (blended oats)
- 2/3 cup cassava flour
- 3/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup coconut sugar
- 1/4 cup milk (real or plant-based, I used my cashew milk)
- 1/4 cup yogurt (dairy or coconut)
- 1 egg
- 2 tbsp butter (or ghee)
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup rainbow sprinkles
For the glaze:
- 2 cups powdered coconut sugar
- 1/4 cup milk (real or plant-based)
- More sprinkles !
Method:
- Prepare doughnut pan with grease and preheat oven to 425F.
- Sift flours, baking soda, nutmeg, salt, and coconut sugar in a bowl and set aside.
- Whisk butter, oil, egg, milk, yogurt, and vanilla and almond extracts.
- Mix wet ingredients into dry ingredients, and fold in rainbow sprinkles.
- Scoop batter (it will be thick) into molds. If you want, smooth it out more than I did in the photo and it will bake smoother.
- Bake for 10-15 minutes until slightly golden and springs back when poked.
Comments
Post a Comment