Friday, November 30, 2012

Sugared Gingerbread Cake Donuts (Grain/Gluten/Dairy Free)


I sent a bunch of these tasty donuts up to Ben's work today. This is the email he sent to his marketing team to let them know they were there for the taking. I think this boy might just have a future with words (for the record I don't really understand half of what he says on a regular basis, but it sounds good)....

"Good morning everyone! My periodic and somewhat serendipitous contribution to our collective snackery today is small box of gingerbread donuts. But true to form, these are gluten, grain, dairy, soy and refined sugar free. 

Despite the excessive hippiedom and general polemically defined description, I think that you will find these little guys to be quite tasty, being lightly sweetened with local raw honey and rolled in coconut palm sugar. This allows the flavors of crisp, fresh ginger and earthy, raw blackstrap molasses to perfectly meld into a savory and sweet snack that won’t overwhelm your palate. Also, for those who are interested, I’ve paired these today with my favorite earl grey tea from the Taylors of Harrogate. These are in short supply so don’t wait to try them. Enjoy. Ben"



Sugared Gingerbread Cake Donuts

Grain/Gluten/Dairy Free

Ingredients: 

2 cups fine-ground blanched almond flour* (get the right stuff here)
1/3 teaspoon salt
Rounded 1/4 teaspoon baking soda (or 1/3 tsp if you have one)
2 teaspoons ginger powder
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice or clove
3 whole large room temp eggs, separated
1/3 cup coconut oil
3 tablespoons  honey 
2 teaspoons vanilla extract

*I don't recommend Bob's Redmill as it is quite coarse or  Trader Joe's because it is not blanched.

Sugar coating: Optional, these donuts are delicious plain or even drizzled with honey/maple syrup glaze

1/4 cup melted coconut oil or ghee
1 tablespoon cinnamon 

Directions:

I highly recommend a donut maker. The high heat cooking from both sides makes for a great donut like texture pretty much every time and as a bonus they are beautiful and pretty no fail. Donut pans work great too, however the end result will be more muffin like. I use "either or", depending on my mood. 

1. Preheat your mini donut making machine (I like this method best) OR preheat the oven to 350 degrees if you are using a regular donut pan or making into muffins

2. In a large bowl combine the first six dry ingredients. Mix well. Remember when measuring almond flour make sure that it is loose not packed. I like to fluff it up a bit first, dip the cup into the flour to fill  it up, then drag a knife over the top to level it.

3. In another bowl mix together the egg yolks, oil, honey, molasses and vanilla until just combined. 

Note: It's important that the eggs are at room temp, otherwise they will cause the coconut oil to harden. A quick way to bring them to room temp is to place the eggs in shell into a bowl filled with warm/hot water. Allow to sit for 3-4 minutes.

5. In a small bowl, beat together the egg whites till soft peaks form. Be sure not to over beat into a firm peak, it won't fold well into the batter. When you turn your whisk upside down, the peaks should just be starting to hold. They'll be soft and should melt back into themselves after a second.

6. Combine the dry ingredients and the egg mixture, mix till well combined than fold in the egg whites being sure that all the egg white disappears into the batter.

7. Scoop the batter into the molds or fill a zip lock bag twisting the other end to close it. Snip the end off of one of the corners with a scissors to make a pastry bag (or just use a pastry bag with a 1/2 inch tip). Start with a small cut, you can always make it bigger if you need too.

8. Bake/cook the donuts with one of the three instructions below....(yes I do use a donut make or pan with Teflon. it is the best way to not have a sticky mess. Being that we only eat donuts once or twice a year this is not a problem for me. If this is of concern for you, it may be best to just make muffins or cake with this batter.)

Instructions for a donut maker: Squeeze the donut batter (about 2 tablespoons  into the mini donut moulds, filling them generously. I find that my machine produces the best donuts when it is filled really full and rounded. This way the batter will expand into the other side of the mold nicely. If you don't put enough the tops will be flat.

Close the lid and allow to cook for about 2 minutes. The times will vary with each machine. Open the machine and flip them over using the little forked  'skewer' that comes with the machine. Close the lid again cook for about one more minute. Remove from the machine and let cool on a wire rack. Repeat with the rest of the batter. Makes 12-15  mini donuts (depending on how much batter you eat during the prep time.)

Instructions for a regular donut pan: Grease the donut pan then fill each mould about 3/4 full. Smooth the tops if needed. Bake for 10-12 minutes or until just firm to the touch. Allow to cool for  5 minutes than remove the donuts from the pan, letting them cool on a wire rack. Makes about 6 regular size donuts

This batter works great for muffin, cakes or loaves.. Baking times will vary for all of these.

9. We enjoy two different ways of sugar coating the donuts....

Using a pastry brush, lightly coat the outside of the donuts with melted ghee or coconut oil then roll in sugar mixture.

OR

In a small coffee or herb grinder, blend together the sugar and cinnamon until it becomes powder. Using a fine sieve, dust the donuts with the sugar mixture. Flip if desired and dust the other side. 

10. Serve and enjoy.

20 comments:

  1. Beautiful photos Jenni - looks scrumptious!

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  2. Just when I thought the Snickerdoodles couldn't be out done...you're on fire! I love your flavor profiles. Did you dream these up while doing yoga? :-)

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  3. They look so amazing! I love their rich dark color. I bet they smell heavenly.

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  4. Yes your hubby certainly has a way with words :-) They look scrummy...will definately have to try .

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  5. Seriously...

    Just fell off my chair!

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  6. Hey, I have just found your blog and I am so delighted that you post gluten free recipes. I love these photos and I am sure they are delicious, so I am saving this recipe to try! :)
    Thank you!

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  7. could you sub coconut flour for the almond flour???

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    Replies
    1. No, they are completely different animals.

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  8. Any idea whether this recipe would work if I doubled it? I would like to make them for a birthday brunch.

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    Replies
    1. I have not tried it doubled but with only six eggs I think that would work fine.

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  9. These donuts look amazing. I would love for you to come and share your gorgeous pictures with us at foodepix.com.

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  10. Not sure if you have seen this info yet, but I had no idea and came across it the other day: http://www.tropicaltraditions.com/coconut_palm_sugar.htm

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  11. As always there are two sides to every story. I encourage peopel to read the other side. There is nothing I use in my kitchen that I have not reserched thoughly and decided it is something my family will use. http://www.wildernessfamilynaturals.com/collection-of-coconut-sap.php

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  12. I just made this today in a 7.5 x 3.5 loaf pan (because I don't have any donut gear and was too lazy for muffins)... 350F for 30 minutes. It was *perfect*! I'm so excited to make this for my sister's gluten-free family while we're there for Christmas!

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  13. Beautiful photos, these look incredible! I haven't used my donut pan in a while, maybe it needs to come out of retirement for these :) Thanks for sharing.

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  14. I love all things gingerbread, so got quite excited by this recipe. I've never used almond flour before and I am very happy with the results, light, moist, cakey donuts. Delicious. I had maple sugar and used it, straight up, for the coating.

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  15. So delicious! I've made 4 batches since I discovered the recipe about two weeks ago!

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  16. Am I the only person on earth who thinks 1/3 tsp is a little cray cray? I don't have this measurement on any of my measuring spoons what do I do ?

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    Replies
    1. Actually there are sets of teaspoons that have 1/8, 1/4, 1/3, 1/2 and 1 teaspoon. It's just like with measuring cups. So 1/3 is a bit more than 1/4.

      A rounded 1/4 teaspoon should work just fine or a little less than 1/2 teaspoon. This can also be seen in recipes as "a scant more than."

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    2. This isn't the set I own, but this is probably the easiest to find. However in your case, it'd probably be best just to use the rounded (scant) measurement, since 1/3 is not something you are using often. http://amzn.to/1ewf93H

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