Are you a little pie-d out from this past week? Perfect. Today I've got gingerbread baked doughnuts to help you out.
These are a little different than my typical doughnuts and all the recipes you'll find in my cookbook. I've changed the ratios of flours and wanted to try out quinoa flour instead of oat flour. I thought the earthy tones from the quinoa would pair well with the spiciness of the gingerbread flavors. The best way to start December.
How were all of your Thanksgivings? Any crazy kitchen stories to share? We had a lovely Thanksgiving just the two of us, while keeping a close eye on Kenna (in recovery from ACL surgery last week). I made way too much food for two people but that was my plan. Leftovers for days!
Kenna's surgery went extremely well and her recovery is going better than expected so far. She's already walking better than she was pre-surgery. The recovery is very hands on and takes a couple hours each day of massaing, stretching, walking, and icing. It sounds a little wacky, but is completely necessary for a healthy recovery. It's going really well, though, and Kenna is a huge fan of her massage time. I wish someone would massage me 3 times a day!
With having to stay home for Kenna (she stresses out majorly with the cone on, so we don't really want to leave her alone) we had a lot of time to hang on the couch, relax, and eat. I've been under the weather since early last week, but we were still able to make the most of the break. Sitting on the couch for hours on end is a rarity around here. We didn't work on any house projects, I mostly abandoned the computer, and we watched a LOT of tv. It was pretty excellent.
I somehow crawled out from the basement cave yesterday to bake these doughnuts. I had a small boost of energy and wanted something sweet and wintery. Gingerbread doughnuts fit the bill for sure.
And doughnut holes because they're the cutest.
Gingerbread Baked Doughnuts gluten-free // yields 10 standard doughnuts or 12 doughnut holes and 5 standard
for the doughnuts:
- 3/4 cup quinoa flour
- 1/2 cup almond meal
- 1/4 cup sweet rice flour
- 1/4 cup coconut sugar (sucanat or pure cane sugar)
- 2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons dark molasses
- 3 tablespoons oil
- 2 teaspoons pure vanilla extract
for the glaze:
- 1 1/4 cup powdered coconut sugar (directions in notes, below)
- 2-4 tablespoons milk
- 1/4 - 1/2 teaspoon ginger
Preheat your oven to 350* F. Thoroughly grease your doughnut pans with butter.
In a large bowl combine and mix all dry doughnut ingredients. In another bowl whisk the eggs, then whisk in all other wet ingredients. Pour the wet into the dry and whisk until combined.
Spoon the mixture into your doughnut pan just below the top of the pan (about 1/8-inch). Bake for 18-22 minutes until a toothpick comes out clean. Let cool in the pan for 10-15 minutes, then slide a thin spatula around the edges of the doughnuts. Place on a cooling rack until fully cooled.
While cooling, whisk together glaze ingredients starting with 2 tablespoons of milk. Add more to reach desired consistency.
Invert doughnuts into the glaze, let the excess drip off, dunk in sprinkles (or shake on), and place on a wire cooling rack. Let the glaze set then serve.
to make powdered coconut sugar: Place 2 cups coconut sugar (or sucanat/pure cane sugar) in a blender with 2 tablespoons arrowroot starch (or cornstarch) and turn on working up to high until fully powdered. Store in a jar and use as desired.
There are no subs for sweet rice flour. It can easily be found in Asian Markets (also known as glutinous rice flour), in some natural food stores (Bob’s Red Mill and Ener-G brands), or online.
These last few months of the year always fly. I swear it was just Halloween. Here's to a slow and calm December.