The Homemade Flour Cookbook, Chocolate Espresso Doughnuts, and a Giveaway!

We’re not only celebrating the grand finale of Doughnut Week today, but more importantly, my good friend Erin’s newly released cookbook!

The Homemade Flour Cookbook is a comprehensive guide filled with information on every grain, legume, nut, and seed you could imagine and how to easily grind them into flour right at home.

iPhone photo below

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson |

If you’ve been around here for awhile you know I’m a big fan of grinding my own flours at home, so when I found out Erin was writing this cookbook I was ecstatic. Not only is it more affordable to grind grains at home, but the freshness of the flour will make your recipes taste better than ever. And while the task may sound daunting it takes just seconds to grind flour at home.

Besides the absolutely stunning photos that line the pages of Erin’s book, what I love most about this cookbook is how full-circle she made it. You first learn about the grains, nuts, etc., then Erin teaches you how to process them into flour, and she finishes with simple + approachable recipes utilizing the flours she just taught you how to make. And at least half of the book is completely gluten-free!

It’s such a unique cookbook and one I’ll be visiting time + time again. No matter what your cooking skill level is, I can assure you this will be an invaluable resource in your kitchen.

Here are just some of recipes I’m looking forward to trying soon:

  • Berry Cobbler with Oat Dumplings [photographed below]
  • Sweet Potato and Red Lentil Gnocchi with Pesto Cream Sauce
  • Angel Food Cake with Rice Flour
  • Ricotta Pancakes with Fresh Berries
  • Buckwheat Enchiladas with Black Beans and Chipotle Tomato Sauce
  • Grilled Polenta with Roasted Zucchini Salsa
  • Quinoa Flour Crusted Cauliflower Steaks with Roasted Tomato Sauce
  • Millet Potpies


Of course the first recipe I had to make were Erin’s Chocolate Espresso Doughnuts. They’re a cross between brownie + cake with a nice kick of espresso and fully loaded with chocolate. The sea salt topping is the perfect little addition for this extra rich baked treat.

I somehow ran out of chocolate chips for the icing, so I made a powdered sugar + cocoa powder frosting instead.

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson |

With doughnuts being a typical morning treat I wanted to try and capture the bright, morning sun. I typically try and diffuse such harsh light but thought it really added to the sunny, morning vibe.

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson |

Print this!

Recipe reprinted with permission from Erin Alderson and Fair Winds Press. Recipe from, The Homemade Flour Cookbook, by Erin Alderson.

Chocolate Espresso Doughnuts gluten-free // yields 12 standard doughnuts

for the doughnuts:

  • 1 cup [136g] sorghum flour
  • 1/2 cup [50g] oat flour
  • 2/3 cup [133g] organic cane sugar
  • 2 tablespoons [16g] arrowroot starch
  • 2 tablespoons [16g] cornstarch
  • 1/4 cup [20g] unsweetened cocoa powder
  • 2 tablespoons espresso powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup [56g] butter
  • 1/4 cup [56g] semisweet chocolate chips
  • 4 large eggs
  • 1/4 cup [56g] whole-milk plain Greek yogurt
  • 1/4 cup [60ml] 2% or whole milk

for the icing:

  • 3/4 cup plus 2 tablespoons [196g] semisweet chocolate chips
  • 1/4 cup plus 2 tablespoons [90ml] heavy cream
  • sea salt, for garnish

Preheat the oven to 350*F and lightly grease a 12-well doughnut pan with butter.

To make the doughnuts: Combine the flours, sugar, arrowroot, cornstarch, cocoa powder, espresso powder, baking powder, and salt in a large bowl. In a double boiler or heat-proof bowl set over a pot of simmering water, melt the butter and chocolate chips together. Remove from the heat and let cool slightly. In a separate bowl, whisk together the eggs, yogurt, and milk. Pour the butter mixture and the egg mixture into the dry ingredients. Stir until the batter is combined.

Spoon the batter into the doughnut pan, filling each doughnut well almost all the way full. Bake for 12-15 minutes, until the doughnuts spring back when pressed. Remove from the pan and place on a wire rack while you make the icing.

To make the icing: Combine the chocolate chips and cream in a double boiler or heat-proof bowl set over a pot of simmering water. Stir until the chocolate is melted. Dip the top half of the doughnut into the chocolate and return to the cooling rack. Let the icing dry slightly before sprinkling with salt. Store the doughnuts in an airtight container at room temperature for 2 to 3 days.

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson |

Today’s giveaway not only includes The Homemade Flour Cookbook, but since we have the same publisher we worked a fun deal so you’ll be receive a copy of my cookbook, Baked Doughnuts For Everyone as well! What could be better than a double cookbook giveaway?

Sign in below + enter to win!

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Happy—official—National Doughnut Day! And thanks celebrating with me all week long! I imagine it was really rough.


pssst! Today is the LAST day to get 35% off my cookbook! Head over to my publisher’s website and after clicking “add to cart” just enter “doughnut35” into the promo code box and you’ll be all set!