Are you slightly frightened?
I promise these are going to be your new favorite doughnut. You’ll be eating them for breakfast, lunch, and as your side of bread with dinner.
Just think, savory bagels. That usually helps people get in the right frame of mind when I’m talking about savory doughnuts. If you’ve been around here for awhile you may remember the “Everything Doughnut.” It’s quite possibly on my list of top 10 favorite baked doughnuts. I even dedicated an entire chapter in the book to savory doughnuts!
Maybe I can convince you by broiling parmesan cheese on top?
Ohhhh yah. Say hello to your new doughnut BFF.
I’m not the only one celebrating doughnuts this week! I’ve got some doughnut-loving friends getting in on the action, too. Completely blown away by the creativity!
// My Name Is Yeh // Biscuit Donuts!! with Naturally Colored Glaze – Absolutely stunning + devourable.
// Hummingbird High // Sour Cream Donuts with Kool Aid + Nutella Glazes – Whoa! The toppings!!
// The FauxMartha // Mini Donuts with Orange, Blueberry, Chocolate + Strawberry Glazes – Love these photos + glaze options!
// I Am A Food Blog // Waffled Donut Recipe – Yeah, she just waffled a donut. OMG.
// Coco Cake Land // Milk Tea Donuts – Love this creative flavor!
// A Cozy Kitchen // coming Friday!
// Wit + Vinegar // coming Friday!
A schmear of cream cheese never hurts either…
Savory Kale + Sun-dried Tomato Basil Doughnuts gluten-free // yields 8-10 standard doughnuts
- 1/2 cup gluten-free oat flour
- 1/2 cup sweet rice flour
- 1/4 cup almond meal
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder granules
- 2 large eggs
- 1/3 cup 2% or whole milk
- 1/4 cup unsweetened applesauce
- 2 tablespoons sunflower oil
- 3/4 cup thinly shredded + chopped kale
- 6 oil-packed sun-dried tomatoes, blotted well and chopped
- 2 tablespoons finely chopped basil
- 1/2+ cup parmesan to top
Preheat your oven to 350* F and thoroughly grease a doughnut pan with softened butter.
In a large bowl combine the oat flour, sweet rice flour, almond meal, baking powder, salt, and garlic until well mixed. In another bowl whisk the eggs. Then whisk in the milk, applesauce, and oil until thoroughly combined.
Pour the wet into the dry and whisk/stir until combined. Fold in the kale, chopped tomatoes, and basil until evenly distributed. Spoon in small scoops of the batter to your doughnut pan filling about 1/4-inch or so from the top.
Bake for 18-22 minutes until golden brown around the edges and a toothpick comes out nearly dry. Allow to cool for 15-20 minutes then slide a thin, flexible spatula around the edge of the doughnuts and the center hole if needed. Remove from the pan and let fully cool.
Preheat your oven to broil and place doughnuts on a large baking sheet. Sprinkle parmesan cheese over top and broil, watching very closely, until melted and just starting to bubble, ~3-5 minutes. Let cool for about 5 minutes and enjoy warm or let fully cool and keep stored in the fridge in a sealed container for 3-4 days. Serve plain or with a dab of cream cheese.
notes: I don’t recommend subbing for the sweet rice flour. You can find it online, in some natural food stores, or definitely in Asian grocery stores [aka: glutinous rice flour]. If you cannot tolerate GF oat flour you can sub gluten-free all purpose blend [I like King Arthur’s].
Are you making doughnuts [or, donuts] this week? I really think you should!
pssst! You can still get 35% off my book by heading to my publisher’s website. After clicking “add to cart” just enter “doughnut35” into the promo code box and you’ll be all set!