Yes to Yummy

Tag Archive: doughnuts

Chocolate-Glazed Doughnuts (gluten-free, dairy-free, nut-free)

March 4, 2014 1 Comment Print this page

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Who doesn’t like doughnuts? Because, um, I LOVE them.

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When I was younger, Dunkin Donuts was a special morning treat. At 7:30 A.M., I’d crawl into my parents’ bed and innocently say, “Can we get doughnuts?” My dad or mom would then reluctantly roll out of bed, throw on some clothes, and drive over to get me a chocolate-glazed doughnut with sprinkles. Sure, on occasion I’d get a strawberry-glazed one, or a bunch of munchkins instead, but my go-to was always the tired-and-true chocolate-glazed.

I haven’t had a real doughnut in eons–mostly because of the unpronounceable ingredients hidden beneath that friendly brown sheen. Out of curiosity, I went on the Dunkin Donuts website to see what was actually in the treat I used to love. Here’s what was listed:

Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Glaze: Sugar, Water, Maltodextrin, Contains 2% or less of: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor.

I’m sorry, but what’s iron as ferrous sulfate? Sodium stearoyl lactylate? And what does “artificial flavor” mean? I’m not even sure this doughnut is a food anymore.

If there was a Yes to Yummy Donuts, here’s what the ingredients would be instead:

Donut: Coconut flour, arrowroot powder, sweet rice flour, baking powder, baking soda, salt, honey, full-fat coconut milk, eggs, coconut oil, vanilla extract. Glaze: Dark chocolate, confectioner’s sugar, coconut milk, coconut oil, vanilla extract.

See how much smaller (and simpler) the list is? And–I promise–these doughnuts taste just as good, if not better. Forget the naysayers: these ROCK.

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Ready to make these tasty babies? I hope so. Let’s get started.

Preheat the oven to 350 degrees and lightly grease a doughnut pan with coconut oil. No doughnut pan? You can make these in muffin or mini muffin tins; they just won’t be, uh, doughnuts, per say.

In a large bowl, lightly beat 2 eggs with 1/3 cup of full-fat coconut milk and 3 tablespoons of honey (or other liquid sweetener) until homogeneous, then pour in 2 teaspoons of vanilla extract and 2 tablespoons of coconut oil, melted, and whisk to combine.

In a separate bowl, sift together 1/4 cup of coconut flour, 1/4 cup of arrowroot powder, 1/4 cup of sweet rice flour (also called mochi), 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a generous pinch of salt. Stir to combine.

A side note: as many of you may or may not know, I have recently adjusted how I eat, consuming less meat and not shunning grains and legumes. With my new open-minded approach, I’ve discovered sweet rice flour, which gives baked goods an excellent stretch without any weird gums or powders. In the spectrum of the starch world, rice is pretty safe, at least in my book. If you’d like to leave it out, I’d recommend replacing it with 1/4 cup of tapioca powder, which should provide some of the elasticity you’re missing; however, it won’t be the same.

Back to baking. Pour the dry ingredients into the wet ingredients and stir to combine.

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Using a medium-ish-sized spoon, evenly divide the batter between the six slots in the doughnut pan. Bake until golden brown on the outside and a toothpick comes out clean somewhere towards the center, about 20 to 25 minutes.

Let cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling while you make the chocolate glaze.

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In a small saucepan over medium-low heat, melt 2 ounces of dark chocolate chips with 1 tablespoon of coconut oil. Once both are completely melted, whisk in 1/3 cup of confectioner’s sugar (I got the organic kind made with tapioca starch instead of cornstarch), 1/2 teaspoon of vanilla extract, and 2 tablespoons of coconut milk. If the glaze feels liquid-y but dries slightly when you put a bit on your finger, it’s ready; if it still feels too thick, add up to another tablespoon more of coconut milk.

Not into confectioner’s sugar? Use a liquid sweetener of choice, though I’d go for either honey or coconut nectar because they’re stickier and will help the glaze hold together better.

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Remove the glaze from the heat and get your doughnuts ready. Drop each one in the center of the saucepan, swirl around to pick up as much glaze as possible, then return to the wire cooling rack. Once you’ve gotten to your last doughnut, repeat the process once more with the first doughnut. You should have two layers of glaze on each one.

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Let the doughnuts sit out for at least 15 minutes so the glaze slightly hardens. Meanwhile, mash up some freeze-dried fruit and/or dried herbs for some decorations. (Do just a little, though. You don’t want to have a chocolate-and-oregano doughnut.) I used freeze-dried raspberries, parsley, pink sea salt, and coconut sugar. It’s not sprinkles, but it’s still pretty, right?

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What is your favorite childhood dessert? Leave me a comment here or on Facebook and let me know!


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Chocolate-Glazed Doughnuts

March 2, 2014 Print this page

Who doesn’t like doughnuts? Because, um, I LOVE them. I promise these doughnuts taste just as good, if not better, than their chemical-laden counterparts. Forget the naysayers: these ROCK.

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 6 doughnuts

FOR THE DOUGHNUTS:

2 eggs

1/3 cup of full-fat coconut milk

3 tablespoons of honey (or other liquid sweetener)

2 teaspoons of vanilla extract

2 tablespoons of coconut oil, melted

1/4 cup of coconut flour

1/4 cup of arrowroot powder

1/4 cup of sweet rice flour (or tapioca powder, but sweet rice better)

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE GLAZE:

2 ounces of dark chocolate chips

1 tablespoon of coconut oil

1/3 cup of confectioner’s sugar (or liquid sweetener of choice)

1/2 teaspoon of vanilla extract

2 tablespoons of coconut milk

Freeze-dried fruit, dried herbs, pretty salts, and sugar, for decoration

Directions

Preheat the oven to 350 degrees and lightly grease a doughnut pan with coconut oil. No doughnut pan? You can make these in muffin or mini muffin tins; they just won’t be, uh, doughnuts, per say.

In a large bowl, lightly beat the eggs with the full-fat coconut milk and honey until homogeneous, then pour in the vanilla extract and coconut oil and whisk to combine.

FOR THE DOUGHNUTS:

In a separate bowl, sift together the coconut flour, arrowroot powder,sweet rice flour, baking powder, baking soda, and salt. Stir to combine.

Pour the dry ingredients into the wet ingredients and stir to combine.

Using a medium-ish-sized spoon, evenly divide the batter between the six slots in the doughnut pan. Bake until golden brown on the outside and a toothpick comes out clean somewhere towards the center, about 20 to 25 minutes.

Let cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling while you make the chocolate glaze.

FOR THE GLAZE:

In a small saucepan over medium-low heat, melt the dark chocolate chips with the coconut oil. Once both are completely melted, whisk in the confectioner’s sugar, vanilla extract, and coconut milk. If the glaze feels liquid-y but dries slightly when you put a bit on your finger, it’s ready; if it still feels too thick, add up to another tablespoon more of coconut milk.

Remove the glaze from the heat and get your doughnuts ready. Drop each one in the center of the saucepan, swirl around to pick up as much glaze as possible, then return to the wire cooling rack. Once you’ve gotten to your last doughnut, repeat the process once more with the first doughnut. You should have two layers of glaze on each one.

TO ASSEMBLE:

Let the doughnuts sit out for at least 15 minutes so the glaze slightly hardens. Meanwhile, mash up some freeze-dried fruit and/or dried herbs for some decorations. (Do just a little, though. You don’t want to have a chocolate-and-oregano doughnut.) I used freeze-dried raspberries, parsley, pink sea salt, and coconut sugar. It’s not sprinkles, but it’s still pretty, right?

Inhale.


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Chocolate Chip Doughnuts with Chocolate Glaze (gluten-free, dairy-free, Paleo)

May 16, 2013 Leave your thoughts Print this page

To quote my gluten-free bio teacher, “It was so nice to have a doughnut. I haven’t been able to have one in forever because I can’t eat them.”

That’s right. YOU—yes, you—can have a delicious holed dessert without gluten, grains, dairy, and tons of added sugar. No grease, no junk, no guilt!

The only special equipment you’ll need is a doughnut pan: I got mine for nine bucks off of Amazon, and it worked beautifully. 

First, preheat the oven to 350 degrees. (Have you noticed that 350 is the magic number for baking?) Grease your doughnut pan with a little bit of coconut oil and set aside.

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In the bowl of a stand mixer on medium, beat together 1/3 cup of softened refined coconut oil, 1/4 cup of raw honey OR maple syrup, 1/3 cup of light coconut milk (I used it because it’s more liquid-y than the full-fat stuff), 3 eggs at room temperature, 1/2 tablespoon of apple cider vinegar, and 2 1/2 tablespoons of vanilla until homogeneous. (I know this seems like a lot, but it’s to cover up the coconut-y-ness of the milk.)

Decide to make these on a whim and have no time patience to bring eggs to room temperature? Here’s a great trick: submerge the eggs in a small bowl of hot water for 5 minutes, and voila! Please, do not use cold eggs—the texture won’t be quite right.

To the wet ingredients, add 2 3/4 cups of blanched almond flour, 2 tablespoons of coconut flour, 1/2 teaspoon of baking soda, and a pinch of salt. Mix on medium until completely combined with the wet ingredients, about 2 minutes longer, then add 1/4 to 1/3 cup of mini chocolate chips to the dough.

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Scoop the dough into a large plastic bag and seal the top. Make sure you get as much air out as possible! Push everything towards one of the bag’s lower corners and twist the rest of the bag tightly. Make a horizontal cut along that corner, snipping off about 1-2 inches total.

Applying gentle pressure, squeeze the dough around the center of each spot in the doughnut pan. Smooth out the tops with a small spatula or the back of a spoon.

Bake until golden brown on top and a toothpick comes out clean, about 20 to 25 minutes total. Oven temperatures vary, so always keep an eye on your treats!

Allow the doughnuts to rest in the pan for 10 to 20 minutes before carefully removing to a plate or wire rack to completely cool.

While the doughnuts come to room temperature, make the chocolate glaze. In a small saucepan or in the microwave with 30-second intervals, melt together 4 ounces of dark chocolate and 3 tablespoons of refined coconut oil. Once melted, place in the fridge for 10 minutes before dunking the top of each doughnut in the chocolate.

Let harden in the freezer for 5 to 10 minutes, then repeat the glaze-dousing process. Return to the freezer for another 5 to 10 minutes before applying the final layer of chocolaty goodness. 

Freeze for another 5 to 10 minutes, then dig in immediately or store in an airtight container in the fridge. 

Now, who wouldn’t want that? A crazy person, that’s who!

For the dairy-free ice cream recipe I used, head on over to Living Healthy with Chocolate. (The verdict? Excellent texture, but experimentation with different brands of coconut milk is needed.)

If there’s a dessert you’d like me to try and make gluten-free/dairy-free/Paleo, leave me a comment on Facebook! 


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