Gluten Free, Sugar-Free Chocolate-Glazed Donuts (Baked, Dairy-Free, Egg-Free Option, Sugar-Free)

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Yes!! A donut made gluten-free and with NO cane sugar, even down to the delicious chocolaty goodness that is dripping from each heavenly little round of joy.

I can’t begin to post this recipe before, first, apologizing for the delay in posting. Life seems to happen, at least for me, in waves. Sometimes I feel ultimately inspired and the time seems to be so friendly, like we are working together, me and the hours of the day, so beautifully. Then there was November of 2013!  Haha! It really seems like amay have accidentally sneezed off the entire page of November from the calendar or something. But here I am, back in the saddle again and glad to be posting this delicious gluten-free treat!

When I need an idea for a recipe, I always hit the ol’ search engine for some inspiration. My five year old’s pre-school today was serving up a store-bought chocolate donut with pretzel antlers and a gum-drop nose. Well, yes, that sounds very cute and very creative, but I was just sure I could come up with an alternative for him that would be gluten free, sugar free, soy free, (high-fructose-corn-syrup-free). We do mostly a dairy-free diet, but for these, I did use one tub of yogurt that was from a quality source, grass-fed and organic. Because we are far less sensitive than we once were, this shouldn’t pose any real threat as a one-time treat.

I started with a recipe from The Gluten Free Goddess for baked donuts. Her pictures looked very promising and yummy! I made a few tweaks here and there; used an all-purpose flour blend instead of individual flours for simplicity {and because I found a large bag of Namaste Perfect Flour Blend for a thrifty price at our Costco}, I opted for piping my batter out into donut shapes, since I don’t have donut pans and my batter was a bit stickier (probably due to more liquid ingredients, since I used coconut oil instead of palm shortening, and maple syrup instead of brown sugar. I also used real eggs, since we rotate those into our diets now, too. I chose to dip ours in a cane-sugar-free chocolate syrup.  Um, yum. Yes, that’s it, just three letters to sum that up. Yum.

Hope you enjoy :o)

The DONUT.
Dry Ingredients:
2 cups Namaste Perfect Flour Blend GF Flour
3 tablespoons blanched almond flour (I keep this on hand in my freezer)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon real salt

Wet ingredients:
1/3 cup coconut oil, liquid measure
1/3 cup organic grade b maple syrup
2  eggs (or 1 tablespoon Ener-G egg replacer powder mixed with 1/4 cup water for egg-free option)
1/4 cup non-dairy milk (I used organic unsweetened rice milk)
1 small container of grass-fed, organic, plain yogurt (I used Maple Hill Creamery)
1 1/2 teaspoon pure vanilla
Preheat oven to 350 degrees

In a large mixing bowl, I whisked together all of my dry ingredients (I just really hate sifting because I always make such a mess, so this is my compromise – using a wire whisk for my dry ingredients.)

In another container, I combined all of my wet ingredients, poured the wet ingredients into the dry mixture, and carefully stirred everything together.

I used a large zip-top bag and cut about a half an inch corner off to pipe out my rings. I eye-balled the piped out rings into about the size of a mini-donut you would find in a hostess package. They do rise a bit in the baking process, so if you want  a hole in the center, which I DID for my cherry “Rudolph nose”, be sure to make your ring large enough for the expansion during baking.

I used my fingertip dipped in a little coconut oil to smooth down the seems and help give a little better crisp during the baking process.

Bake at 350 for 15 minutes.
Cool on a wire rack to room temperature before dipping.  {You could also sprinkle with some cinnamon & coconut sugar at this point and not dip in the chocolate at all}

The CHOCOLATE DIP:
1/4 cup coconut oil
1/4 cup grade b organic maple syrup
1/4 cup unsweetened cocoa powder
1/2 teaspoon pure vanilla

Heat the first three ingredients in a small sauce pan just until melted and dippable {oh, sure, that’s a word!))
Remove from heat and stir in the vanilla.

Now, simply dip those donuts, one at a time, into the chocolate mixture and return to the wire rack to dry.

For our Reindeer, we used Tillen Farms Dye-Free Bing Cherries for the Rudolph nose, and two halves of a gluten free pretzel on each for the antlers. Picture of those to come, they are lost for now on my cell phone, which took a plunge in the bath tub just this morning. I will make a new batch of donuts tonight and hopefully recapture the delight, for now, at least I have one!

~Happy donut-making, Canaries.

Grain Free Pumpkin Muffins

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Baking this morning with my very own “admiral underpants”. There’s really nothing like an underoo-clad 4 year old to make your baking experience a delight. With slow-but-steady little four-year-old-sized fingers, he carefully pulled apart each little mini-muffin liner and placed them into the muffin pan. My mommy-hands hovered above, pressing the scooper lever to fill each of his liners. Soon, we were ready to bake, and a short time later, we shared some pretty big smiles as we devoured 3 muffins each. Memories officially made.

PALEO / GRAIN-FREE PUMPKIN MUFFINS

First, we preheated our oven to 325 degrees f.

Ingredients:

1 cup organic peanut butter
3 eggs, pastured-raised
1/2 cup organic pumpkin puree
4 tablespoons coconut oil, liquified
1/4 cup +1 tablespoon honey or maple syrup
1 tablespoon organic cinnamon
1 teaspoon baking soda
2 teaspoons organic lemon juice

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In a mixing bowl, we lovingly combined these grain-less ingredients, spooned them into our lined mini muffin cups, and placed in the preheated oven for 15 minutes.

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Perfect, golden, fluffy, yummy, grain-free pumpkin muffins were ours for the tasting!

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Happiness.

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