I struggle constantly with the idea of moderation…especially with sweet breakfast foods. Donuts are one of those things that once started cannot be stopped. I feel a little better by trying to make them a bit more healthy than your average donut. Substituting wheat flour with bean and rice flours to add protein and fiber and topping with superfoods are great ways to abandon the guilt.
However, baking gluten free and vegan is especially tough if you want a delicious outcome. I used my favorite cookbook from Babycakes NYC as a baseline and modified from there. This can be modified again and again with different fruit purees and toppings so please feel free to share ideas if you make this.
Berry Donuts with Cacao Nib Gaze
(Adapted from Babycakes Covers the Classics)
1 cup sugar
3/4 cup brown rice flour
1/3 cup of garbanzo bean flour
3/4 cup of cornstarch
1 1/2 teaspoons of baking powder
1/2 teaspoon of xanthan gum
1/2 teaspoon himalayan pink salt
1/8 teaspoon baking soda
6 tablespoons of berry puree (I used a mix of raspberry, blueberry, and strawberry)
1/4 cup of vanilla extract
1/2 cup of hot water
1/3 cup of coconut oil
Preheat the oven to 325 degrees F and oil the donut pan. Mix the dry ingredients together thoroughly in a large mixing bowl. Blend the fruit with the hot water and vanilla extract. Add in the coconut oil and make sure there are no clumps. Mix the wet ingredients into the dry ingredients. Once all combined, spoon the mixture into the donut pan and smooth out the tops. Each donut should get 3-4 tablespoons. Bake for about 15 minutes or use the toothpick test.
Cacao Nib Glaze:
1 cup of powdered sugar
1/3 cup of vanilla extract
hot water as needed
a handful of cacao nibs
ground up pumpkin seeds/pepitas (optional)
Mix the sugar with the vanilla until it forms a paste. Add hot water if the mixture becomes too thick. It should be runny. Drizzle it over cooled off donuts and sprinkle on the cacao nibs.
**makes 10 in a standard donut baking pan**