My Recipe Book: Cinna-Maple Doughnuts (Vegan, Gluten-Free)

Doughnuts are a major comfort food for me. Growing up with Krispy Kremes and Dunkin' Donuts around, there was never a shortage of 'em - from the classic glazed to marbled and sprinkled and cake and beyond. It was a glorious childhood, clearly. It's kind of a miracle I wasn't 800 lbs by the time I was shipped off to college. And, of course, coming up to New York, I was introduced to an entire world of artisinal doughnut flavors like those found at Doughnut Plant and Peter Pan Bakery. I mean, who doesn't love a good doughnut?! Don't answer that question actually - because if you do, I won't be able to hide the enormous question mark over my head, and a scream that I'd painfully have to internalize.

When I began TRFD, I was mainly scared about what that meant for my desserts. I love my sweet tooth, and I've never ever tried to hide it away or to not give it what it wants. Among my friends, I'm known for creating cookies, cupcakes, sweetbreads, and other deliciously glazed and tasty goods. One of the main reasons why "diets" have never worked for me in the past is that they often deprive you of these things - and I couldn't ever (in a million years) picture myself being able to pass up my favorite part of a meal.

As a result of that, over the past two months, I've been testing out recipes. I nailed a banana bread, got the pie thing down pat, aced a few batches of cookies, and even figured out how to re-create cookie dough with it's texture and taste. But, as I passed by a coffee / doughnut street cart the other day, my mouth started to water and I felt a deep, and a little bit angry, craving. It was a strong one, and I knew I couldn't deny it any longer. I needed to find a way to make a doughnut. And that's how I found myself in the nearest Bed Bath & Beyond buying a doughnut tin - this one - that my boyfriend other deemed "an aggressive purchase." Aggressive or not, it was so clearly necessary, and I think the recipe turned out perfect.

Cinna-Maple Doughnuts (Vegan, Gluten-Free)
Recipe adapted, minimally, from the perfection that is The First Mess - one of my favorite, favorite food blogs. Literally can't say that enough. They worked with the recipe from Baked Doughnuts for Everyone by Ashley McLaughlin.

FYI, you will need a doughnut tin for this recipe. It's worth it, I promise!

For the Doughnut:
- 1/4 Cup Sweet Rice Flour
- 1/4 Cup Potato Flour
- 1/4 Cup Tapioca Flour
- 1/4 Cup Millet Flour
- 2 Tablespoons Almond Meal
- 2 Tablespoons Coconut Flour
- 2 Tablespoons Ground Flax Meal
- 3 Tablespoons Coconut Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Unsweetened Almond Milk
- 1/4 Cup Unsweetened Applesauce
- 3 Tablespoons Roasted Almond Oil
- 2 Tablespoons Maple Syrup
- 2 Vanilla Beans (or 2 Tablespoons Vanilla Extract)

For the Glaze:
- 1 Cup Coconut Powdered Sugar
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Almond Butter
- 3 Tablespoons Unsweetened Almond Milk
- A Dash of Cinnamon
- A Dash of Salt
- A Variety of Chopped Nuts (optional)

1. Grease your doughnut pan and heat up your oven to 350 degrees F.
2. In a large bowl, combine sweet rice flour, potato flour, tapioca flour, millet flour, almond meal, coconut flour, ground flax meal, coconut sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
3. Take another large bowl and combine the almond milk, apple sauce, almond oil, maple syrup, and vanilla beans, whisking them together until fully integrated.
4. Combine the wet ingredients and the dry ingredients, and fold together until fully mixed - but don't mix for too long! I usually go a few spoon folds past when all of the dry flour is completely wet.
5. Using a spoon, add the mixture into the greased doughnut tin.
6. Bake the doughnuts at 350 degrees F for 20 to 22 minutes. They'll be lightly golden on top, and a little darker around the edges - and if you insert a toothpick, that sucker will come out clean.
7. Pull out of the oven and cool for 5 to 10 minutes. Then switch over to a cooling rack, and let cool completely in prep for topping with the glaze.
8. In a medium bowl, combine the coconut powdered sugar, maple syrup, almond butter, almond milk, cinnamon, and salt. Whisk until fully combined, adding more almond milk to thin out if necessary.
9. Take the cooled doughnuts, one by one, and dip them into the glaze so that the top is fully coated and dripping over the edges. Place them back onto the cooling rack with the glazed top upwards
10. Immediately coat one half of the doughnut with the chopped nuts, pressing the nuts into the glaze slightly.
11. Let sit for 5 to 10 minutes for the glaze to set, and enjoy! 

These babies are dreamy when paired with your favorite tea in the morning or late afternoon on Sundays. Now, go, eat your doughnuts, hippies. And be merry. If you try out this recipe, be sure to let us know how you like it! E-mail us at hippieteaparty@gmail.com or leave a comment below.

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