GLUTEN-FREE BAKED COCONUT DONUTS
Just as alluring as the store-bought boxed kind but gluten-free and dairy-free, these baked cake donuts have it all. The batter relies on almond flour, coconut oil, and coconut milk, and the coconut glaze gets its pretty-in-pink hue from freeze-dried raspberries. Top off each donut with a sprinkling of shredded coconut.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h35m
Yield Makes about 15
Number Of Ingredients 15
Steps:
- Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
- Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
- Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
GLUTEN-FREE CAKE DONUTS
Make and share this Gluten-Free Cake Donuts recipe from Food.com.
Provided by mattdegasperi
Categories Breads
Time 20m
Yield 12 donuts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan to 375 degrees (oil should fill the bottom of the pan so doughnuts float).
- In a large bowl mix together dry ingredients.
- Mix in butter, milk and egg until smooth.
- Turn dough out onto a lightly floured surface. Roll dough to 1/4 inch thickness and cut with a doughnut cutter.
- Carefully put doughnuts in hot oil, being careful not to overcrowd pan. Fry for about 3 minutes until golden brown, turning only once.
- Place doughnuts on paper towels to cool.
- Dust donuts with powdered sugar or frost with icing and decorate...enjoy!
Nutrition Facts : Calories 320.5, Fat 8.3, SaturatedFat 4.8, Cholesterol 66, Sodium 938.8, Carbohydrate 57.9, Fiber 0.7, Sugar 25, Protein 3.9
BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)
Yes, you can make delicious, cakey, gluten free donuts. Recipe #155392 was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted.
Provided by PaulaG
Categories Breads
Time 25m
Yield 6 donuts
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
- In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
- In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
- Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
- In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!
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