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 (6)

Sunday
Nov302014

Gingerbread Baked Doughnuts

Are you a little pie-d out from this past week? Perfect. Today I've got gingerbread baked doughnuts to help you out.

gingerbread baked doughnuts | edibleperspective.com

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.

gingerbread baked doughnuts | edibleperspective.com

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!

gingerbread baked doughnuts | edibleperspective.com

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.

gingerbread baked doughnuts | edibleperspective.com

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. 

gingerbread baked doughnuts | edibleperspective.com

And doughnut holes because they're the cutest. 

gingerbread baked doughnuts | edibleperspective.com

Print Recipe!

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 unsweetened almond milk (or soy, 2%)
  • 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 unsweetened almond milk (or soy, 2%) 
  • 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.

notes:

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.

 

gingerbread baked doughnuts | edibleperspective.com

These last few months of the year always fly. I swear it was just Halloween. Here's to a slow and calm December.

Ashley

Sunday
Dec042011

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.

_MG_8959

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

(1 of 8)

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.

Topping

  • 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!

Ashley