>> Friday, November 8, 2013
So, one day I give you green macaroni and cheese . . . and the next, doughnuts. I like to keep you on your toes. FACT: Did you know you can roast Brussels sprouts and bake doughnuts at the same time? 350 degrees F, baby. It's the sweet spot in the range of oven temperatures, I suppose. And I didn't realize until last night, but it's that sort of brilliant multi-tasking I strive to discover in all areas of my life.
I had long been awaiting the release of Edible Perspective Ashley's amazing cookbook Baked Doughnuts for Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free. And when Ashley generously offered a chance to review a copy, I signed on gladly. Ashley was my first blog friend ever. All her hard work has definitely paid off -- and I am so, so proud of her.
So, the night I received my book in the mail, I was elbows deep in Ada's surgery situation. Yet somehow despite everything going on, all the delicious photos (Ashley's photos are THE BEST!) sucked me into making a batch right then and there. No joke. It was just the stress release I needed at that moment.
I chose to bake the Vegan Gooey Chocolate Doughnuts with a tasty chocolate glaze. We've since discovered in our house that this recipe is a new favorite. It's healthy, light, sweet, and just as good with a simple dusting of powdered sugar, which is how I made them for this review.
I even give these doughnuts to Ada for breakfast.
VEGAN GOOEY CHOCOLATE DOUGHNUTS
recipe printed w/ permission from pg. 111 of Baked Doughnuts for Everyone
What you'll need . . .
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure cane sugar
- 2 tablespoons coconut flour
- 1-1/2 tablespoons ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk
- 1/4 cup + 2 tablespoons brown rice syrup
- 1/4 cup pumpkin puree
- 2 tablespoons oil
- 2 teaspoons vanilla extract
- 1/2 cup vegan dark chocolate chips
Method . . .
- Preheat your oven to 350 degrees F and grease your doughnut pan.
- Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.
- Spoon the batter into the doughnuts molds, filling just below the top of each mold, 1/8 - 1/4 inch from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts and help loosen then out. Then place on a cooling rack and allow to cool for 5 to 10 minutes.
- Dust with powdered sugar.
This recipe makes 8 to 10 doughnuts in a standard doughnut pan. You may have noticed I used a mini bundt pan to make my batch. Whatever works!
I'm also happy to write as a non-gluten free person, I am able to adapt Ashley's recipes to whatever ingredients I have on hand. I've made some of the sweet + savory doughnuts exactly as written in the book and others with like ingredients (like white-whole wheat flour in place of substitutes or coconut sugar in place of cane, etc.) in the same ratio -- all with excellent results.
Thanks to Ashley's publisher, if you'd like a chance to win a copy of this book -- please leave a comment below! Make sure you leave some way of contacting you. Winner will be chosen via random number generator + announced next Friday morning (11/15).
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