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

 

Entries in lemon (10)

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.

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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.

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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!

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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.

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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.

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

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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.

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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!

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

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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.

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Ready for the party!

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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…
Monday
Aug082011

lemon basil + grilled corn pasta

Thanks for all of your compliments on the new header.  It’s a fun change of pace!  Also, the misspelling is now fixed.  I was just testing you to see if you’d notice.  I like keeping you on your toes! heh ;)  Actually, it was an embarrassing mistake.  If you missed it, I spelled “perspective” –> “perspecitve”….oops.  There were technical problems getting it loaded on the page, so when it finally showed up, I was overly excited + never noticed. 

Moving on…

Let’s get to talking about the recipe you see in the header.

It was spurred by my grilled corn tutorial.  I wanted to incorporate grilled corn into a recipe.  It’s great off the cob, but even more exciting when used in a recipe.  

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My other ideas for this meal included:

  • pasta
  • lemon/basil/oil sauce
  • grilled tomatoes
  • garlic

It sounded like a winning combo in my head and it ended up to be a winning combo in my mouth as well!

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Lemon/basil/oil sauce isn’t revolutionary, but mixing it with grilled cherry tomatoes + corn, brought this dish to life.  I’ve had luck with a few gluten free pastas so far.  Tinkyada is my favorite brand for fettucini style.  They have a few different variations, like this one that has rice bran in it.  I’ve tried a few of their products + the results are delicious.  My other favorite gluten free pasta is Lundberg’s Penne pasta. 

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The problem that can arise with brown rice pasta, is that it can stick + turn gummy very easily.  The key is to not overcook + to immediately drain + rinse with cold water after cooking.  The package for the fettucini noodles, say 14-16min, but I only cook them for 10min.  If you cook them the full 14-16min they are quite gummy.  Test a few times throughout cooking + pull them off right when they’re tender.  Adding a little oil to the cooking water, may also help.

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This is a fabulous meal to make and eat throughout the week.  You won’t get sick of these leftovers, trust me.  It’s also great to make + bring to a dinner party or picnic.  A definite crowd pleaser and it can be enjoyed hot or cold.  I preferred it cold [with the hot grilled corn + tomatoes], but Chris enjoyed his hot.  I’m partial to fettucini noodles, but use whatever type you want.

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You can even ditch the pasta and make this with quinoa or millet. 

Besides this dish being packed with summery flavor, it also has a palette pleasing mix of textures.  It’s chewy from the noodles, crunchy from the corn, and juicy from the tomatoes.  And, my favorite part about this dish?  You can be done with the prep-work in 10min and done cooking in 15.  Can’t beat that, right? 

And another meal that kept the house cool.  No oven needed here, just the stovetop + grill.

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Lemon Basil + Grilled Corn Pasta [serves 4]

  • 4 servings pasta of choice
  • 2 large ears of corn
  • 30-40 grape or cherry tomatoes
  • 3 med. cloves garlic, crushed/finely minced
  • 1-2t honey [sucanat or pure cane sugar]
  • 1/3c fresh lemon juice
  • 1/3c extra virgin olive oil
  • 2t olive oil to rub on corn + tomatoes
  • 1/2t salt
  • fresh ground black pepper
  • 3T basil, chiffonade
  • basil for garnish
  1. Boil water + cook pasta according to package directions.  Rinse in cold water when noodles are cooked + place in a large bowl.
  2. Pre-heat the grill to med-high heat, ~350*.
  3. Squeeze + measure the lemon juice, slice the basil + finely mince/crush the garlic.
  4. Shuck the corn and rub lightly with oil.
  5. Skewer the tomatoes and rub lightly with oil.  *If using wooden skewers, remember to soak them in water for 15min before adding tomatoes + placing on the grill.
  6. Place on the grill, rotating every 3-4min.  The tomatoes will be done in about 8-10 and the corn will be done in 10-12. 
  7. In a bowl, whisk the honey [starting with 1t], olive oil, salt, pepper, garlic and lemon juice together. 
  8. Mix in the basil.  Taste and add more seasonings if needed.  I used a lot of black pepper!  If it’s too sour, add a touch more honey.  Bland?  Add more salt + pepper.
  9. Bring corn + tomatoes inside and slice the corn off of the cob with a knife.  *Hold the ear vertically on a cutting board and slice down with the knife.
  10. Mix 3/4 of the dressing with the pasta, then gently stir in the grilled corn and tomatoes. 
  11. Taste and add more dressing if desired.
  12. Top with fresh basil leaves + ground black pepper.

*Looking for a protein kick?  This meal is delicious if you add chickpeas!  I tried it with my leftovers. 

*If you have leftover dressing, it tastes great on salad.

Maybe this sounds a bit boring…or sort of been there done that.  But trust me on the addition of grilled corn + maters to pasta.  Possibly my favorite meal of the summer, next to my sweet potato black bean burgers

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Summer perfection, all wrapped up on a fork. 

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Can’t wait to fill you in on our climbing adventures from today.  We had a blast!

SLEEP!

Ashley