Dairy-Free · Donuts · Fiesta Friday · Gluten-Free · Vegan

Donuts, Donuts, DONUTS! (GF, Vegan)

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I couldn’t believe my good fortune when I first stumbled across Baked Doughnuts for Everyone. It’s a gorgeous cookbook, filled with donuts recipes of every kind. I absolutely love it. However, it did require some experimentation as previous posts will show. At first this was because I had no access to unsweetened applesauce, which seems to be a very common and easily found thing overseas. Applesauce in general is not such a popular thing here, so finding even the sweetened kind wasn’t as easy as you might think. I soon overcame this when my favourite allergy friendly store brought in huge jars of unsweetened applesauce for a pittance! I bought four right then and there because it continues to astound me how often this ingredient is called for. Secondly I then had to experiment with flours, as this book uses a standard mix of: sweet rice flour, oat flour and almond meal, sometimes with flaxseed meal added in.

Sweet rice flour is also known as glutinous rice flour, which is incredibly cheap and easy to find at my local asian supermarkets. Almond meal and flaxseed are also pretty common. However, oat flour is not. And a I have mentioned before oats are not exactly “gluten free” here, as most of them are processed in places where they then become contaminated. And even then oats contain a protein that is very alike to gluten, and which can still cause some pretty serious upset for coeliacs and intolerants alike. So then I began experimenting with what sort of replacement I could use for the oat flour, as plain flour (gluten-free of course), was do-able, but not perfect.

I went through a few different flours, settling at last on buckwheat flour. I got the idea after some research in which someone described oat flour as being a dense and “soggy flour”. It soaks up liquid well. And for some reason that immediately turned my mind to buckwheat flour, as to me it’s also a “soggy flour”. So I did a few tests, and the results were exactly what I was hoping for!

What Worked

Subbing the applesauce for melted nuttelex or oil – although using actual applesauce is the best solution, swapping flours gram for gram throughout the testing, sticking to the three flour blend as much as possible, being mindful not to over mix the batter, baking the donuts for longer than recommended until the skewer test proved they were cooked to my satisfaction.

What Didn’t Work

Replacing the oat flour with all purpose/plain flour (gluten free) – it wasn’t bad, it just wasn’t what I wanted, using the recommended amount of batter per each hole – you really only get six donuts out of each mix so don’t be shy about making sure all the holes are full! Happy FF!

Adapted from Baked Doughtnuts for Everyone’s

Chai-Spiced Donuts

Makes: 6, Prep: 20 mins, Cook: 20-25mins

Ingredients

  1. 1/2 cup (60 g) buckwheat flour
  2. 1/2 cup (70 g) sweet rice flour
  3. 1/3 cup (67 g) coconut sugar
  4. 3 tbsp (21 g) almond meal
  5. 1 1/4 tsp cinnamon
  6. 1 tsp baking powder
  7. 3/4 ginger
  8. 1/2 cardamom
  9. 1/2 salt
  10. 1/4 tsp allspice
  11. 1/4 tsp ground cloves
  12. 1/8 tsp black pepper
  13. 2 large eggs
  14. 1/2 cup (120 ml) chai tea, brewed with non-dairy milk and cooled
  15. 1/4 cup (60 g) unsweetened applesauce
  16. 2 tbsp (28 ml) oil
  17. 1 1/2 tsp vanilla extract

Glaze Ingredients

  • 1 cup (120 g) powdered sugar
  • 3-4 tbsp (45-60 ml) non-dairy milk
  • 1 tsp vanilla bean paste

Method

  1. To make the doughnuts: Preheat your oven to 180C (160C) and grease your doughnut pan.
  2. Combine the buckwheat flour, sweet rice flour, coconut sugar, almond meal, cinnamon, baking powder, ginger, cardamom, salt, allspice, ground cloves, and black pepper in a large bowl, mixing well.
  3. In another bowl, whisk the eggs together. Then whisk in the chai tea, applesauce, oil, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over-mix (stop when you no longer see dry flour).
  5. Spoon the batter into the doughnut molds and bake for 20-25 mins or until lightly golden brown around the edges. A toothpick inserted in the centre should come out clean.
  6. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
  7. To make the glaze: Mix the glaze ingredients together until smooth. Add more non-dairy milk if a thinner consistency is desired. Invert the doughnut and dunk it into the glaze, letting the excess drip off, or drizzle over the doughnuts. Let set until

    the glaze has hardened.

Adapted from Baked Doughtnuts for Everyone’s

Pistachio and Honey Donuts

Makes: 6, Prep: 25-30 mins, Cook: 20-25mins

Ingredients

  • 1/2 cup (60 g) buckwheat flour
  • 1/4 cup (70 g) sweet rice/glutinous rice flour
  • 1/4 cup (28 g) ground pistachios
  • 1/4 cup (28 g) almond meal
  • 2 tbsp (14 g) ground flax meal
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup (80 ml) non-dairy milk, preferably soy
  • 1/4 cup (80 g) honey
  • 1/4 cup (60 g) unsweetened applesauce
  • 1 tbsp (15 ml) oil
  • 1.5 tsp vanilla extract

Topping Ingredients

  • 3/4 cup (112 g) roughly ground roasted pistachios, unsalted
  • 1/8 tsp salt
  • 1/2 cup (160 g) honey

Method

  1. To make the doughnuts: Preheat your oven to 180C (160C fan-forced) and grease your doughnut pan.
  2. Combine the buckwheat flour, sweet rice flour, pistachio meal, almond meal, flax meal, baking powder, and salt in a large bowl, mixing well.
  3. In another bowl, whisk the egg. Then whisk in the non-dairy milk, honey, applesauce, oil, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over-mix (stop when you no longer see dry flour).
  5. Spoon the batter into the doughnut molds and bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean.
  6. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
  7. To make the topping: In a bowl, mix the pistachios and salt together. Bring the honey to a simmer over medium heat and transfer to a small bowl big enough to dip the doughnuts into.

  8. Carefully (honey will be very hot!) dip the top of each doughnut in the honey and let any excess drip off. Place on a cooling rack and top each doughnut with the ground pistachios. Let cool and serve.

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25 thoughts on “Donuts, Donuts, DONUTS! (GF, Vegan)

  1. This is such a valuable post, so packed with information on flours. You are a true experimenter; love your methodical work. I have heard of this book too, is it a good buy for gf,vegan baking?

    Like

  2. Oh my, you must’ve went through so many different attempts to get those recipes done. But they sure sound amazing with all those different flours in them. And vegan options are always great. 🙂
    Happy Fiesta Friday and thanks for partying.

    Like

  3. Thanks for two great donut recipes and even healthy too! I can my own unsweetened applesauce every Fall so I am always looking for new ways to use it in my recipes. Apples and recipes made with them are a big thing in my neck of the woods! Thanks for sharing with Fiesta Friday 🙂

    Like

  4. I love that you went over what worked and what didn’t–it’s always so interesting to see the process and gain some insight! And I have a fear of deep frying so baked doughnuts sounds perfect.

    Like

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