My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

« not donuts, but dinner | Main | just wait! »
Tuesday
Jul122011

peanut butter fluff donuts

I feel like this post is doomed!

1.  I made these donuts last night, with the intention of topping + photographing today.  When I went to uncover the donuts from the plate, a disgusting bug came slithering out.  Not just a little ant, but a disgusting, slimy looking bug, with weird pinchers on it’s rear.

The donuts got canned.

Not a big deal, because they only take about 8min to throw together, but I just hate throwing out food.  Who knows what that creature did to the donuts though.  I was not willing to risk it!

2.  I uploaded 92 photos from this little baking session.  That’s more than typical, but I took some inside + outside and was just playing around.  I narrowed them down to 18, edited them completely and literally Lightroom ate my photos.  They all disappeared as I was editing the very last photo.  The folder that they were in read “0.”  This has never happened and it’s pretty much the most defeated feeling ever.  An hour of my time, wasted.

Ugh.

The re-editing was worth it, because this may be my best recipe ever.  It’s at least my best dessert recipe ever.

Here we go! 

(2 of 18)

I kind of like the textured look of how the donut bakes and wasn’t sure which side I wanted to be the top.  I decided on the smooth side, thinking the icing would look nice + clean.

These donuts are very light, smooth + cakey.  There is no way you would ever guess they were gluten free.  Like I mentioned yesterday, I am loving the oat flour/sweet rice flour/coconut flour combo for baked goods.  There is no need for xanthan gum or any weird starches.

(3 of 18)

And today I discovered you can even use rolled oats to make the oat flour!  I always use steel cut or whole oat groats and grind them in my blender.  I empty the flour in a bag and stick it in the fridge for 2-3 weeks.  Well, with the dumb bug incident, I didn’t have any steel cut oats to turn into flour.  Instead, I ground rolled oats in the blender until powdery.

Worked like a charm!

(4 of 18)

So what exactly is in that donut?  It’s a peanut butter chocolate chip donut.

And what exactly is on top of that donut?  Peanut butter icing.

And we’re not done yet!

(5 of 18)

Have you ever heard of a Fluffernutter Sandwich?  It’s basically a peanut butter sandwich, slathered with marshmallow fluff.  According to the history, banana is sometimes involved.  I never had this sandwich as a child, or marshmallow fluff for that matter, but figured it’s never too late to give it a try!  Donut style that is…

[source]

Fluffernutter

Instead of banana, I went for stuffing these donuts with chocolate.  I topped them with marshmallow and sent them back into the oven.

(6 of 18)

Broiler magic!  Make sure you leave the door cracked and keep your eye on these the entire time!  No one needs a Fluffernutter FIRE!!

(7 of 18)

The marshmallows deflate within seconds, but what you’re left with is a crispy-sweet, marshmallowy topping.

(8 of 18)

Chewy crunch on top of a donut?

(9 of 18)

With peanut butter icing?

(10 of 18)

Winner.

(11 of 18)

Although I enjoy backlit photos, I was getting sick of the darkness, so I took these babies outside.

(12 of 18)

Ohhhh, the textures!!!

(13 of 18)

Chew.

Cream.

Crunch.

(14 of 18)

Peanut Butter Fluff Donuts [makes 8 donuts]

  • 1/2c oat flour [ground from rolled oats/steel cut/oat groats]
  • 1/2c sweet rice flour
  • 2T coconut flour
  • 1/4c creamy peanut butter, melted [not the oil on top kind]
  • 1/3c sucanat [or pure cane sugar]
  • 2 large eggs
  • 2T unsweetened applesauce
  • 1/2c unsweetened almond milk
  • 2t vanilla
  • 1/2t salt
  • 1t baking powder
  • 1/3c dark chocolate chips
  1. Preheat your oven to 350* [I use 375* for high elevation] + grease your donut pan.
  2. In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt + baking powder.
  3. In a small bowl, whisk together eggs, milk, vanilla + applesauce.
  4. Whisk in the melted peanut butter.
  5. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
  6. Fold in the chocolate chips.
  7. With a spoon, spatula or piping bag, transfer the batter to your pan, leaving a little room at the top.
  8. Bake for 15-18min. 
  9. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.
  10. Let them cool in the pan for 5min then turn out onto a cooling rack.
  11. Frost when cooled.

*I got 8 donuts out of this recipe, but you could probably bulk them up a bit if you only want to bake the pan of 6.  They will take a few extra minutes to bake.

*If you can’t find, or don’t want to buy coconut flour, I would just add 2T extra of the sweet rice flour. 

Peanut Butter Icing

  • 1/4c peanut butter, melted
  • 1/2c powdered sugar
  • 2T unsweetened almond milk
  1. Whisk ingredients together until smooth.  If too liquidy, add 1T extra powdered sugar until nice + thick.  If too stiff, add 1t at a time of the milk + whisk.
  2. Spread onto cooled donuts with a butter knife or spatula.

*If you’re sensitive to sweet desserts [like me!], or want to keep the icing a little more mellow, just spread on plain creamy peanut butter!!

For the “fluff” topping:

  1. Preheat your oven to broil
  2. Coarsely chop or break apart marshmallows with your fingers.
  3. Lightly press a few pieces on the top of each donut and place on a baking sheet.
  4. Broil, with the door cracked open for 1-3min, keeping a close

(15 of 18)

The recipe may look long, but they are extremely easy to make.  I literally had them in the oven baking, under 10min and the icing takes about 2min to throw together. 

Don’t have a donut pan???

Not to worry!!!

You can use a muffin tin or ramekin dishes!! 

How cute is this crispy marshmallow muffin hat???

(16 of 18)

*If you use a muffin pan, you will likely have to bake them for about 4-8min longer.  Test with a toothpick at 17-18min and go from there! 

Also worth mentioning, if you just want a donut with no mallow or icing, these are 100% delicious as a plain ol’ cake donut!

(17 of 18)

Muffin or donut…

(18 of 18)

…this is one of the best things to ever come out of my kitchen!!

Hope it was worth waiting for!

Ashley

Reader Comments (123)

Ok gross. Slighery pincher bug, yuck yuck yuck. However, the donuts. I'm inhale these! Ah-Mazing!

July 12, 2011 | Unregistered CommenterJulia

Did I really just read this?! AMAZING! Yum!

July 12, 2011 | Unregistered CommenterBlog is the New Black

Holy whoa, girl. I know what I'm doing with my "leftover" oat + rice flour... ;) This time I'll actually explore and find that coconut stuff, too!

I didn't have marshmellow "fluff" / cream / whatevah until high school and I was totally baffled by it. It looks like glue, but is obviously inSANEly sweet. I don't think my childhood missed it ;)

Be still my heart! Those donuts sound absolutely awesome. Where have you been getting your sweet rice flour??

And yuck on that bug. My latest batch of blondies have been attracting the ants. At least that slimy gross bug has good taste. I can't say I blame it.

July 12, 2011 | Unregistered CommenterMichelle

can you sub the sweet rice flour for something more common? like whole wheat pastry flour, etc.?

July 12, 2011 | Unregistered Commentersam

And I now see your awesome link to the rice flour in the post. I am blind. Clearly.

July 12, 2011 | Unregistered CommenterMichelle

Totally and utterly impressed! Those look AMAZING!

July 12, 2011 | Unregistered CommenterCat

I think you out did yourself here! I am making these pronto!
Also - do you need the coconut flour? It is the only thing I don't have!

July 12, 2011 | Unregistered CommenterLindsey

OH MY GOD. I love you.

Those look incredible! Love that you made them in a muffin tin for us donut pan deprived :D

July 12, 2011 | Unregistered CommenterHeidi @ Food Doodles

Mmmm! I always make oat flour with rolled oats. I've never tried steel cut, but now I know it works! Are the brighter photos in the 2nd half of the post from your outside shoot? They're all beautiful (obvs), but I think I like the photos taken inside. I love the shadows!

July 12, 2011 | Unregistered CommenterAllie (Live Laugh Eat)

What an adorable idea, so creative and love the flavors, great photos too!

July 12, 2011 | Unregistered CommenterCassie

You are my gluten-free hero!

Gross about the bug! Ew.

These look so good -- and I definitely need to make a Fluffernutter sandwich!

July 12, 2011 | Unregistered CommenterHolly @ The Runny Egg

You make being gluten free look so good!

wow. amazing. those two words pretty much sum this post up! OH, and genius :)

holy curse words.

Ahhhhh I love peanut butter and fluff!!!!!!! Ashley. These look seriously amazing.

I wish I could send all my preggo friends a box of donuts!!! :)

July 12, 2011 | Unregistered CommenterAshley

bahahahaha :)

July 12, 2011 | Unregistered CommenterAshley

Thanks Felicia ;)

July 12, 2011 | Unregistered CommenterAshley

I'm trying!!

July 12, 2011 | Unregistered CommenterAshley

weeeee :)

July 12, 2011 | Unregistered CommenterAshley

Yes, the brighter are outside. The light was weird today...very overcast, so no shadows when I went outside. I like the inside photos too, but was looking for a photo that really popped. Just couldn't get it! haha Thanks though, Allie!!

July 12, 2011 | Unregistered CommenterAshley

Nope! I noted below the instructions, that you can just add an extra 2T rice flour. :) Hope you like them!!!!

July 12, 2011 | Unregistered CommenterAshley

Woohoo, glad you saw it!

July 12, 2011 | Unregistered CommenterAshley

Oh. My. Goodness! Those look incredible (and bug free which is a nice bonus! ;) ) Totally worth the wait (even if I only get to look at them while you eat them!)

July 12, 2011 | Unregistered CommenterCait's Plate

I'm not exactly sure Sam. I recently figured out I have a gluten intolerance, so haven't tried making these with a whole wheat [gluten] flour. I would imagine you could use a blend of half whole wheat pastry and half oat flour, or all whole wheat pastry. If you go that route, I would start with 1c total flour [either 1/2c oat + 1/2c wwpf or 1c wwpf]. I think it will soak up more of the liquid. Coconut + rice flour are really fine and don't soak as much up. The batter is fairly thick, like a typical muffin batter. If it looks too thin, add another 1-2T of flour. Hope this works for you!

July 12, 2011 | Unregistered CommenterAshley

One trick I usually use, is keeping them in the microwave!!

July 12, 2011 | Unregistered CommenterAshley

Hahaha, yupp. I still don't think I've ever had marshmallow fluff. The cheapest place to get coconut flour is Natural Grocers, although it's quite a large bag! It's great to incorporate small amounts into oats or smoothies though. Totally packed with fiber!!

July 12, 2011 | Unregistered CommenterAshley

Okay, I think if a creepy bug were to crawl out of those doughnuts I would still eat one! LoL OH MY GOODNESS they look incredible!!!!

July 12, 2011 | Unregistered CommenterLauren

I'm drooling. That is all that needs to be said.

July 12, 2011 | Unregistered CommenterKayla @ Sprouty Buns

Oh my. These look delish.
I think I will HAVE to try these, as muffins (no donut pan - YET), and with whole wheat pastry and oat flour (too cheap to buy the coconut flour - ha,ha). I'll let you know how they come out! :)

The bug... it sounds like an earwig!

~

These look great, and I know if I make them my hubby would be thrilled! Question though, I can't use any oat flour because there is some gluten in oats and he is completely gluten free -- any suggestions as to what I should use for a substitute? Is there a difference between rice flour and sweet rice flour? Thanks for the great recipe!

July 12, 2011 | Unregistered CommenterSara

fluffernutter sammies....memories!!!
drooling & wishing I had the energy to go bake these bad boys. At least my waist line will thank me ;)

July 12, 2011 | Unregistered CommenterJen

Drool!!!! Girl these look amazing!!! And love the name :) And love all the pictures...just amazing!!! HUGS

July 12, 2011 | Unregistered CommenterPure2raw Twins

Wow. Just wow. I don't even know what to say!

July 12, 2011 | Unregistered CommenterJen

Ashley, oh my god these look amazing!
ps- that bug sounds disgusting!

These donuts look so decadent!!

YUMM these look fantastic!

July 12, 2011 | Unregistered CommenterEmily

MMM!!! Those look so good. I'm a huge marshmallow fan.

As for that buggy thing.. I get those a lot in my house. They are so weird. One was in my sink and I sprayed bleach on it and washed it down in super hot water. Yes I'm mean like that ;)

July 12, 2011 | Unregistered CommenterFallon

ohmygosh, these look amazing! (Sorry about the gross bug though.)

I grew up in New England and Fluff was like the most common thing, ever, but everywhere else I've been, people have been all "huhhhh?" :D

July 12, 2011 | Unregistered CommenterErrign

Oh.my.God. Ashley, these look INCREDIBLE!

I used to love PB and Fluff! No bananas involved in the original fluffernutter!

July 12, 2011 | Unregistered CommenterKel@The Kel Show

You miss lady are a GENIUS! :D I so can't wait to try these out

I had my own gross encounter with a bug recently when a centipede fell out of the legs of pj pants. I picked them up to put them on and it just fell out Sorry if you got the heebie jeebies from that. I certainly had them for a day or two

July 12, 2011 | Unregistered CommenterBalancing Sylvia

Consider this pinned. :)

YUM! These look delicious! Just discovered I'm gluten intolerant too. I miss all my sweets. It just hasn't been the same but these look so good. Do you think a flax egg would work? My son is allergic to eggs and he's never had a donut before. I feel so bad for him. He would love these donuts.

July 12, 2011 | Unregistered CommenterWinnie

I predict this recipe is going to be used,made, and basically is going to live on for a very, very long time across the world.

Seriously Ashley..AMAZING!!!!

And your photography is stellar which always helps things even more :)

I LOVE MARSHMALLOWS!!!!!! And PEANUT BUTTER!
Sorry to shout but really, they are my #1 and #2 flavors. And chocolate too is in there.

These will be made. Soon!

I have no words...oh, except that I NEED these!

These look AMAZING.

I'm sorry about the bug! I recently had a worm incident with some chocolate soy milk. I can only imagine how heart wrenching it would be to toss these babies. They look like pure gold. I wish I had all the fixings and means to make these.

July 12, 2011 | Unregistered Commenterblossjoss

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