Saturday, March 9, 2013

RECIPE || Gluten Free Chocolate Doughnuts

I mixed and matched a few recipes to come up with this doughnut deliciousness, and I must say I am rather pleased at the outcome. But you must decide for yourself!

Gluten Free Chocolate Doughnuts and Glaze
(makes about 20 mini doughnuts)

1 1/2 oat flour*
½ cup dark (or regular) cocoa powder
2/3 cup sucanat 
2 tsp baking powder
½ tsp nutmeg
1 tsp salt
1 cup almond milk (almond vanilla milk works great too)
2 eggs
2 tsp vanilla
3 Tbs butter. Melted

1/4 cup almond milk
1 tp. vanilla extract
2 cups of confectioners sugar

  • Preheat the oven to 325 degrees. Spray a mini muffin tin with cooking spray.
  • In a medium sized bowl combine all of the dry ingredients.
  • In a separate bowl, add the almond milk, eggs and vanilla. Beat them together and add them to the dry ingredients.
  • Add the melted butter to the batter and mix until batter has formed.
  • Spoon or pipe the batter into the mini muffin tin (or doughnut pan, should you prefer) and bake for 10 minutes.
  • While the doughnuts cook, pour oil (I used sunflower oil) into a small sauce pan and turn on medium-low.
  • While the doughnuts cook and the oil bubbles, get out a pan to make the glazeIn a medium saucepan over low heat, combine milk and vanilla and heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly until well combined. Keep the glaze on low to keep it runny. 
  • Once the doughnuts have finished cooking, turn them out onto a cooling rack.
  • Next, drop the doughnuts 3 (or so) at a time into the oil. Fry for about 1+ minute on each side. 
  • Take doughnuts out of oil and roll through glaze. (Side note: Should the glaze begin to get thick, turn the stove on to low and add a little almond milk to keep it smooth.)
  • For crispier doughnuts, leave in oil longer. 
  • Place on wax paper or a plate to cool.
The overall result of the doughnuts will be a warm gooey inside, and a deliciously crispy outside. Once they've cooled, gobble 'em down! Or you could try to eat them before they cool and burn your tongue (as I did) because they just looked way too good to resist. You also might want to freeze some, as I did, so that you don't eat them all in one sitting (as I would have, had I not put some in the freezer ;). 

And there you are! They were so very delicious, really AH-mazing! Even all my non-gluten free siblings loved them! 

Let me know if you end up making 'em, and if so how you liked them! 

Happy Saturday!
All text © 2013 Footprints in the Sand | All Images © 2013 Hislight Photography

*To make oat flour, simply place gluten free whole oats into a blender and blend on high for about 1-1 1/2 minutes. Once blended, sift flour through a sifter to make it nice and smooth.

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