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!


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


Entries in molasses (5)


molasses doughnuts

I think it’s time I start spelling donuts, doughnuts.  Technically, that is the official spelling.  And technically, these are officially the best doughnuts I’ve made to date.  And since we’re being all kinds of official, I should finally stop being lazy with the spelling.

This flavor was spurred by a Christmas classic.  My dad’s, grandmother’s recipe for molasses cookies.  I’m pretty sure it’s thee official recipe, that you can find almost anywhere, but over the years my dad has done little things to perfect it.

My dad makes dozens upon dozens of these cookies to ship out to family + friends as a little early Christmas present.  When my brother + I were younger, molasses cookie night was one of my favorite nights in the whole year.  There was so much raw dough eaten, and brown sugar straight from the box!  Whenever I’m home for the holidays, my dad and I like to whip up a fresh batch.


Since Chris + I won’t be in Ohio until Christmas Eve, I came up with a new way to get my yearly molasses fix.

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Where did these little baby doughnut holes come from??  I recently learned this from the Two Peas & Their Pod.  You can use a mini muffin tin to make doughnut holes!!  I have a 24 mold mini muffin pan, that held one full batch perfectly.

They’re not completely sphere-like, but covered in sugar they look more doughnut-hole-like than muffin-like.  This is especially great when making a lot of doughnuts, since the pan only holds SIX. 

Chris’s work Christmas party was this past Friday, and I was on dessert duty.  Instead of taking hours to make batch after batch of 6 doughnuts at a time, I made 3 full sized doughnut batches and 2 batches of the minis.  This means I only had to run the oven for 3 cycles, instead of 5!  I baked the minis with the full sized doughnuts.  It worked perfectly and the minis were a hit!  All 48 vanished within minutes, and I was only sent home with 4 large doughnuts. 

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I also gave a few to my official taste tester, Kelsey.  I delivered them to her door and about 10min later got an email saying the following:

HOLY FLIPPING MONKEY TAILS!!!!!!!!!!!! The chocolate donuts are delicious per usual --- BUT THE MOLASSES .......OH THE MOLASSES!!!!!!!!!!!!!!!!

I think they may be your best invention yet. They seriously made me dance around the house.  I want to stay up all night eating molasses donuts + sipping hot cocoa by a fire.

Her reaction made my night!

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These little gems are very cake-doughnutty, not just cakey.  There is a difference!  I wish I could invite you all over for samples.  A popped amaranth + doughnut party!? 

(4 of 8)Dad, you would be so proud!

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Molasses Doughnuts [makes 6-8 depending on pan size or 24 minis in a muffin pan]

  • 1/2c GF oat flour
  • 1/2c sweet rice flour
  • 3T coconut flour
  • 1/4c sucanat
  • 3T sunflower oil
  • 2.5T blackstrap molasses
  • 2 large eggs
  • 6T unsweetened almond milk
  • 3T pumpkin puree
  • 1.5t vanilla extract
  • 1t cinnamon
  • 1t ground ginger
  • 1/4t ground cloves
  • 1/2t salt
  • 1t baking powder
  1. Preheat your oven to 350* + grease your donut pan with butter, coconut oil or cooking spray.
  2. In a medium sized bowl mix together all dry ingredients.
  3. In a small bowl, whisk together all of the wet ingredients.
  4. Stir the wet into dry, until just combined.  Do not over stir. 
  5. With a spoon or spatula transfer the batter to your greased pan, filling about 1/8-1/4” from the top.
  6. Bake for 20-25min.
  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 slightly firm.
  8. Let them cool in the pan for 5min then turn out onto a cooling rack.  Loosen around the edges if needed.
  9. Add toppings when cooled.

tips/substitutions: You can sub brown rice flour instead of sweet rice flour, almond flour instead of the coconut flour, or 1T oat flour + 2T more rice flour instead of the coconut flour.  Use any type of unsweetened milk you like.  You don’t taste the pumpkin in these, but it’s added for texture.  If you don’t have any, sub 2.5T unsweetened applesauce instead.  Pure cane sugar can be subbed for the sucanat. High altitude, set your oven to 375* and decrease baking powder to 3/4t.  The mini doughnuts took about 15min to bake.  You can grind your own GF oat flour from certified GF rolled oats, or GF oat groats.  Bob’s Red Mill packages GF oat flour.


  • 1/2c sucanat
  • 1/2t cinnamon
  • ~3T butter, melted
  1. Combine the sucanat + cinnamon in a bowl.
  2. When cooled, lightly dip the donuts into the melted butter then directly into the cinnamon/sugar mixture.
  3. Place on a cooling rack to dry.

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In case everyone at the party wasn’t a molasses lover, I also made triple chocolate doughnuts.

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I’m seeing chocolate peppermint with a candy cane topping in the near future!

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And now it is technically time to hit publish and officially time to zone out + watch TV.


Mondays are better with donuts doughnuts!  Have a good one!




molasses cream cereal

This recipe has been on my mind since making pumpkin cream cereal, a few months ago.  And actually, I haven’t made popped amaranth since that day.  Which makes absolutely no sense!  It’s one of my favorite things to chomp on for breakfast.

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You would think with how light and fluffy it is, that it wouldn’t be too filling.  However, that is not even close to the truth.  I’m still surprised by how filling this awesome little grain/seed is!  The only way I enjoy amaranth, is in popped form for cereal.  I’m not a fan of the cooked grain at all.  The flavor is too strong and it seems to always turn gummy.

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Besides this stuff tasting great + being fun to eat, it’s nutritionally packed.

In the 1/3c [pre popped] serving above, you have 240 cals, 9g protein, 6g fiber, 27% iron + 10% calcium.

And molasses?  1 Tablespoon has 20% of your daily iron AND calcium.

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I must say, this keeps me full longer than a bowl of oats with similar calorie content.  Not sure what the difference is!

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I could have just slurped the milk right out of the blender!  This would be a great smoothie recipe with a little more thickness to it.  Just add protein powder, chia seeds, flax, banana, etc. to achieve a thicker consistency.

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This blows boxed cereal straight to the curb!

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Now to randomly interrupt this post, a few more workout related things.  Two new plans I’m currently researching are, Tone It Up and Jamie Eason’s Livefit Trainer.  The only thing about the Livefit training program is that I no longer have access to a gym, which make this plan much more convenient.  I’ll have to research modifications or at-home ideas for some of the exercises.  However, we just realized we have to give our gym 30 days of notice before canceling.  Oops.  Guess I have 30 days to get some use out of it!

The great thing about both of these plans, is that they are FREE and don’t require an hour in front of the TV.

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Now back to this overflowing bowl of creamy, crunch!

Molasses Cream Cereal

  • 1/3c raw amaranth
  • 1 – 1 1/4c unsweetened almond milk
  • 1/2c pumpkin puree
  • 1T molasses
  • 1t honey
  • 3/4t cinnamon
  • 1/4t ginger
  • 1/4t vanilla extract
  • pinch of cloves/nutmeg
  • toppings – nuts/bananas/dried fruit/coconut/apples/pears/etc.
  1. Follow these directions for popping amaranth.  [should only take about 5 minutes]
  2. Whisk/blend milk, pumpkin, molasses, honey, cinnamon, ginger, vanilla, cloves, and nutmeg together until smooth.
  3. Top amaranth with nuts/dried fruit + pour on creamy milk mixture.

tips/substitutions:  Feel free to use any type of milk.  Other great add-ins to the milk are: 1 scoop protein powder, 1/2 banana, 1T chia seeds, 1T flax, 1T nut butter.  Feel free to sub 1/2 banana for the pumpkin if you choose.  The consistency of my mixture with 1c almond milk was creamy + thick, but not smoothie-thick.  Add more milk to reach your desired consistency.

A little behind the scenes action for you!  I went handheld today because I was feeling tripod-lazy.  Happens sometimes!

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The nutrition facts below are calculated using 1 1/4c milk and all other ingredients listed above, but does not include the toppings.  Add a handful of nuts for an extremely satisfying + filling breakfast! 



Maybe I should open a cereal shop?  I suppose donuts would also be a necessity on the menu!

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The Colorado sunset, Kenna and Dakota wanted to say hello!

photo 1

Ridiculously happy dog.

photo 2

Mildly depressed dog.

photo 3

Speaking of donuts + molasses….it’s about that time!