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| Donuts with Caramel topping (Admittedly, I should have let them cool more before I put on the topping!) |
I've seen soooo many adorable homemade donuts on Pintrest that I just had to try some of my own. The problem is that most of these recipes contain gluten. What's a gluten free girl to do? After some research, I found some promising gluten free donut recipes. True to form, I changed them a little bit. I swear I can't follow a recipe from start to finish without making my own substitutions. I always want to change something but that's part of the fun of cooking, making it your own. I hope you enjoy these as much as I did! Before you get started make sure to buy a donut pan. Shockingly they weren't available at the Williams-Sonoma in Los Gatos (Isn't that place supposed to have everything??!!?!) but they were in stock at Sur La Table for only $10.95 for a 6 donut pan. I'm actually glad they weren't available at William-Sonoma because the average half dozen pan at Williams-Sonoma goes for over $30.00 so Sur La Table is way better bet.
Ingredients
- 1/2 cup coconut flour plus 1 1/2 tablespoons
- 1/4 cup almond flour
- 1/4 salt
- 1/4 baking soda
- 1/4 tsp cinnamon
- 6 eggs
- 1/2 cup raw honey
- 1/4 cup coconut oil (melted in the microwave)
- 1/4 cup unsweetened apple sauce
- 1 teaspoon vanilla poaste plus three drops vanilla creme stevia
Icing recipes after the dough instructions
1. Preheat oven to 350 F. Grease a donut pan with coconut oil.
2. Mix all dry ingredients in a bowl. Whisk to combine. In a separate bowl whisk all wet ingredients to combine.
3. Add wet ingredients to dry ingredients. Stir to combine. Let sit for 3 minutes to thicken. If the dough is too runny add coconut flour by one teaspoon at a time. Coconut flour absorbs moisture a lot quicker than any other kind of flour so it should make your dough thicker when even a small amount is added.
4. Place the batter in a plastic bag and cut a small hole off the corner.
5. Use the bag to squeeze dough into donut pan.
6. Put in oven and bake for 18- 22 minutes. Rotate pan once during the baking time.
7. Remove from oven and allow to cool for 1-2 minutes. Flip pan onto a cooling rack and allow to cool before spreading icing on the donuts. If they do not cool down your icing will melt off the donuts. This is especially true with the type of icings featured on my website so let them cool!!
"Caramel" Topping
- 1/4 tsp cinnamon
- 6 eggs
- 1/2 cup raw honey
- 1/4 cup coconut oil (melted in the microwave)
- 1/4 cup unsweetened apple sauce
- 1 teaspoon vanilla poaste plus three drops vanilla creme stevia
Icing recipes after the dough instructions
1. Preheat oven to 350 F. Grease a donut pan with coconut oil.
2. Mix all dry ingredients in a bowl. Whisk to combine. In a separate bowl whisk all wet ingredients to combine.
3. Add wet ingredients to dry ingredients. Stir to combine. Let sit for 3 minutes to thicken. If the dough is too runny add coconut flour by one teaspoon at a time. Coconut flour absorbs moisture a lot quicker than any other kind of flour so it should make your dough thicker when even a small amount is added.
4. Place the batter in a plastic bag and cut a small hole off the corner.
5. Use the bag to squeeze dough into donut pan.
6. Put in oven and bake for 18- 22 minutes. Rotate pan once during the baking time.
7. Remove from oven and allow to cool for 1-2 minutes. Flip pan onto a cooling rack and allow to cool before spreading icing on the donuts. If they do not cool down your icing will melt off the donuts. This is especially true with the type of icings featured on my website so let them cool!!
"Caramel" Topping
Ingredients
- 6 tablespoons raw honey
- 2 tablespoons nut butter (I used almond butter)
- 2 teaspoons vanilla paste
1. Place honey in a small saucepan over medium heat. Stir for 4 minutes. Honey will begun to bubble.
2, Add nut butter and vanilla and continue stirring for 1-2 minutes. The longer you cook the mixture the thicker it will get.
3. Remove pan from heat and spread on donuts.
The Vanilla Creme icing is featured in my Harvest Cake Recipe Post. If you liked it on the cake you will probably like it with the donuts too.
- 2 tablespoons nut butter (I used almond butter)
- 2 teaspoons vanilla paste
1. Place honey in a small saucepan over medium heat. Stir for 4 minutes. Honey will begun to bubble.
2, Add nut butter and vanilla and continue stirring for 1-2 minutes. The longer you cook the mixture the thicker it will get.
3. Remove pan from heat and spread on donuts.
Vanilla Cream Icing
- 1 1/2 cup raw cashews, soaked for three hours, water discarded
- 3/4cup fresh apple juice
- 3 Medjool dates, pitted removed
- 1 ½ TBS honey
- 4 drops vanilla crème stevia extract
- ¼ teaspoon vanilla paste
- ¼ teaspoon vanilla paste
The Vanilla Creme icing is featured in my Harvest Cake Recipe Post. If you liked it on the cake you will probably like it with the donuts too.
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