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!

  


For the latest details be sure to check my book page!  

                               

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

 

Friday
Aug262011

lemon + cinnamon cake donuts

I meant that as two different things.

Lemon Cake Donuts

AND

Cinnamon Cake Donuts

Two of my favorite flavors, but not combined into one.  I’m not sure how that would be.

(1 of 14)-2

I seriously love my doughnut pan.  So far, it has done no wrong.  And somehow, randomly, I came up with a flour mixture that makes real.deal.cake.donuts.

Not muffins.

Not cake.

But cake donuts.

(2 of 14)-2

For the lemon cake donuts [or is it doughnuts?], I kept the topping quite simple.  No, that is not chocolate glaze.  It’s sucanat powdered sugar glaze.  Remember when I turned sucanat into powdered sugar?  You can do it with plane pure cane sugar as well!

I wanted this version to be thinner than the typical glaze like frosting.  I wanted it to soak into the donut, and not sit on top.

Then, top it all off with a touch of freshly grated lemon zest.  A surprising burst of lemon all the way through this donut.  No hint of dryness here!

(3 of 14)-2

Lemon Cake Donuts [yields 6] adapted from my Key Lime Donuts

  • 1/2c oat flour [ground in a blender from oat groats or steel cut oats]

  • 1/2c sweet rice flour

  • 3T coconut flour

  • 3T sunflower oil

  • 1/3c sucanat

  • 2 large eggs

  • 3T unsweetened applesauce

  • 6T unsweetened almond milk

  • 2T lemon juice

  • 1T lemon zest

  • 1t vanilla extract

  • 1t lemon extract

  • 1/2t salt

  • 1t baking powder



  1. Preheat your oven to 350* + 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 extract, lemon extract, oil + applesauce.

  4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.

  5. Fold in the lemon juice + zest.

  6. With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.

  7. Bake for 18-22min.

  8. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.

  9. Let them cool in the pan for 5min then turn out onto a cooling rack.

  10. Glaze when cooled.


*For high altitude – oven 375*, 3/4t baking powder

*If you don’t have lemon extract, add 1T extra lemon juice + 1/2T extra lemon zest.  Not exactly the same but it will work.

*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.

Sucanat Glaze [+ lemon zest]


  1. Whisk powdered sugar + milk together until smooth.  Let sit 2-3min.

  2. Dip donut into glaze on both sides.

  3. Sprinkles with lemon zest right away, so it sticks.

  4. Let dry + soak in on a cooling rack.  These are a bit messy!  You can dip one side if you prefer.


Gluten free, but no one will ever have a clue.

(13 of 14)-2

I know that looks like a long recipe, but I just like to provide you with details.  Honestly, they take about 10min to prep and max. 20min to bake.  They’re ready to go in no time at all.

Now, recipe number two!

Ever since I was little, I’ve always had a thing for cinnamon.

(4 of 14)-2

Not only are these topped with cinnamon + sucanat + sprinkles, but they’re loaded with cinnamon on the inside too!

(5 of 14)-2

Favorite donut yet?

This just might be.

While I was extremely excited about how the lemon donuts turned out, there was something a little more nostalgic about the cinnamon sugar donut.  Maybe it was my memory of eating cinnamon sugar donut holes from Louie’s Bakery in Marshall, MI growing up.

Yeah, I’m pretty sure that was it.

(7 of 14)-2

These aren’t fried, and they’re not made with lard, but I must say, they are quite edible.

They’re also completely gluten free + don’t fall apart…at all!

(8 of 14)-2

And the sprinkles?  Well, they're just so fun!

(10 of 14)-2

Cinnamon Cake Donuts [yields 6]

  • 1/2c oat flour [ground in a blender from oat groats or steel cut oats]

  • 1/2c sweet rice flour

  • 3T coconut flour

  • 4T sunflower oil

  • 1/3c sucanat

  • 2 large eggs

  • 2T unsweetened apple sauce

  • 1/2c unsweetened almond milk

  • 1.5t ground cinnamon

  • 2t vanilla

  • 1/2t salt

  • 1t baking powder



  1. Preheat your oven to 350* + grease your donut pan.

  2. In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt, cinnamon + baking powder.

  3. In a small bowl, whisk together eggs, milk, vanilla, oil + applesauce.

  4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.

  5. With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.  It should fit 6 perfectly.

  6. Bake for 16-20min.

  7. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.

  8. Let them cool in the pan for 5min then turn out onto a cooling rack.

  9. Add toppings when cooled.


*For high altitude – oven 375*, 3/4t baking powder

*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.

Cinnamon Sugar Topping [adapted from Angela’s Cinnamon Sugar donut topping]

  • 3T sucanat

  • 1/2t ground cinnamon

  • 1/2T sprinkles [opt]

  • 2T butter, melted



  1. In a cereal sized bowl, melt the butter.

  2. Combine sucanat + cinnamon together in a small bowl.

  3. Dip the top of the donuts into the butter and place on a cooling rack.

  4. Sprinkle with topping immediately after dipping in butter. *or you can try Angela’s bag shaking method


Both batches of donuts, were prepped, baked, topped + ready to go in just over an hour.  Not bad!  Don’t forget!!  If you don’t have a donut pan, just use 6 muffin tins.  They’ll take about 4-8min longer to bake, but will have the same cakey consistency.

(11 of 14)-2

Ready for the party!

(14 of 14)-2

Who says you can’t make a birthday cake out of a dozen cake donuts?

Happy FRIDAY!!!!

Ashley

In case you’ve missed the other donut recipes…
Thursday
Aug252011

Nut Butters – your questions, answered!

Were you expecting doughnuts?

(1 of 1)-3

Sorry to disappoint.

This is just a huge post about nut butter.

Can you deal?

Instead of making just 1 nut butter for the birthday girl, I made five. 

I’m all about the homemade gifts, and I know Kelsey is too.  What could be better than a creamy, delicious, edible gift where you get to keep the jars after? 

Jar hoarders unite!

I’ve never really been a fan of sunflower butter, the few times I’ve tried it.  However, after reading Mama Pea’s post on sunflower butter and seeing her perfectly sun-buttered piece of toast, I knew I had to try making it for myself.

(1 of 14)

This was also the first time I decided to try using my Vita Mix to make a nut seed butter.  Some of the most frequent questions I receive, are about nut butter making. 

What type of food processor do you have?

Why doesn’t my nut butter look as drippy as yours?

  • Let it whirl around longer!!  Also, if you’re using an 11c, use a max of 2.5c nuts.  You can use 3c, but it takes much longer to process and become drippy.  If you’re using a 7c, I wouldn’t use over 1.5c nuts.  Also, almond butter takes the longest to butterize!

I just couldn’t get it to work…HELP!

  • Are you using a heavy duty, high speed food processor?  Don’t try making nut butter in a mini food processor!  Did you set a timer and really wait at least 10-12min for it to process?  10min is really long when you’re standing, hovering, waiting for it to butterize!

Can I add something other than oil to smooth it out?

  • No!  Do not add water or milk when processing your nut butter, or it will turn into a clumpy mess!!  Only after it has turned into nut butter + cooled, can you add a little milk to it, to make a drippier nut butter sauce.

Can you use a Vita Mix instead of a food processer?

  • While I haven’t used it to for almond or any other nut butter, my experience with sunflower seeds was the only one I will ever have.  = NOT a fan

(2 of 14)

Why didn’t I like using the Vita-Mix for this? 

  • had to constantly tamp down on the seeds while it was running – maybe 3c seeds would have been easier than 2?
  • oil was a necessity, whereas with the food processor, you typically don’t need it unless you’re adding thickening ingredients like maple syrup, cinnamon, etc.
  • had to turn it off + on way more to get it to combine
  • extremely hard to scrape out – definitely lost at least 1T on the sides + bottom
  • almost impossible to clean

(4 of 14)

I love my Vita-Mix for smoothies and pureeing sauces, soups, salad dressing, grinding grains into flour, etc.  But I use my food processor far more.  I definitely recommend a good food processor over a Vita-Mix.  You can find a decent $50-75 blender, that will make great smoothies [even with spinach added in!]. 

My Vita-Mix was actually passed down to me from my grandfather.  He bought it when he was 90 years old [passed on his 93rd birthday], thinking my grandma would make him delicious smoothies everyday.  He was a health nut!  My grandma gave it to me after he passed, and I think of him every time I use it!

If you only have a Vita-Mix, it’s definitely possible.  I just wanted to give my opinion on that, since it’s a question I receive weekly!

(5 of 14)

I quickly got over the annoyance of scraping out the Vita-Mix, as soon as I tasted the sun butter.  I only added salt, sunflower oil + a little sucanat to the mix.

Completely amazing!!  Thanks Mama Pea!

(6 of 14)

Now back to the food processor!

(3 of 14)

You remember the Cake Batter Cashew Butter, right?

This is it pre-sprinkles.  Just as delicious, but not as pretty.

(7 of 14)

The sprinkles also add a fun CRuncH!

(8 of 14)

Next up?

One of my savory nut butters.  I know it sounds a bit odd, but you just have to try this out.

Smoked Paprika Almond Butter

(9 of 14)

I promise you, you will be dripping this on every dinner you make.  I love it on broccoli, carrots, kale, potatoes, toast, eggs, etc.  The only problem is reminding myself it’s not hummus.  It’s nut butter.  As in, I can’t eat 1/2c at a time. ;)

Don’t have smoked paprika?  Sub in chipotle seasoning, or go for the Salt + Pepper Cashew Butter instead!

(10 of 14)

Nut butter #4, was from a very large nut!  The coconut!  Is it actually a nut?  I don’t know, but it doesn’t really matter.

Coconut butter is like magic.

You can have it turn into a hard candy shell, or warm it up and make a huge drippy mess.

Coconut butter is also the easiest butter to make!  It comes together the quickest, no roasting involved and no other ingredients necessary.

The MOST IMPORTANT thing about coconut butter is buying the right type of coconut!!

You want to use: UNSWEETENED SHREDDED COCONUT

correct coconut example –> click

**Do Not Buy**

  • unsweetened flaked coconut
  • low fat unsweetened shredded coconut
  • shredded sweetened coconut

You want to make the coconut butter as soon as you open the bag.  I’ve had it dry out once, and it didn’t butterize. 

A 1lb bag will yield approximately 16oz jars of coconut butter.

(1 of 1)-4

And now?

A NEW recipe!! 

(11 of 14)

A very crunchy recipe.

Are you a creamy or crunchy fan?

Typically, I go for the creamy.

If it’s crunchy, it needs to be extra crunchy.  Which is exactly what this is.

(12 of 14)

Peanut Butter Crunch Butter [yields ~1.5c]

  • 2c dry roasted, unsalted peanuts
  • 1/3c raw flaxseeds
  • 1.5T chia seeds
  • 2T maple syrup [or honey, sucanat, etc]
  • 1.5t cinnamon
  • 1.5t vanilla extract
  • 1/2t salt
  • 1/2-1T oil [opt]
  1. Set your oven to 200* and spread peanuts + flax seeds on a baking sheet.
  2. Heat 1.5c of the peanuts + all of the flaxseeds for 10min, just to warm, not roast. [releases the oils, making it easier to butterize]
  3. While heating, pulse the other .5c of peanuts until you have crunch-sized pieces.  Be careful not to over process!  Empty into a bowl and stir in the chia seeds.
  4. Remove nuts + seeds from the oven and let cool 1-2min, then add to your food processor and turn on.
  5. Process + scrape the bowl as necessary, until it becomes buttery.  ~10-15min.  This took extra long because of the flax seeds.
  6. Add in maple syrup, cinnamon, vanilla + salt and continue to process.  It will clump up again, but should start to butterize after another 1-3min.  If it doesn’t, add 1/2T oil [sunflower, safflower, etc] at a time, until it’s nice and smooth.
  7. Scrape out into a bowl and stir in the chopped nuts + chia seeds until combined.
  8. Store in a sealed jar in the fridge.  Flaxseeds [and flaxmeal!] should always be kept in the fridge, as they spoil easily.

*The key to great peanut butter is buying dry roasted peanuts! You may be able to dry roast at home, but I have never tried.  It tastes a lot different than when I have roasted raw peanuts in my oven.  Check out my basic, how to make drippy peanut butter post, for more details.

A hint of maple, cinnamon + salt.

Roasty peanut flavor.

And major crunch!

(1 of 1)

Doughnuts can wait until tomorrow!

Ashley