Fluffy, healthy, refined flour free, 100% wholemeal and ready in less than 30 minutes, say hello to the best these VEGAN GLUTEN-FREE BAKED DONUTS I ever made!
These delicious doughnuts will become your favorite breakfast or snack after the first bite!
You canflavor them as you like, with orange juice and zest or lemon depending on the season ( or wait for my next inspiration! ).
Soft, quick and easy to make, unexpectedly vegan and gluten-free and yeast-free, these BAKED DONUTS are the answer to all my (and some of yours ) questions!
It is no coincidence that the first recipe after the premature farewell to my beloved Clark are these vegan gluten-free donuts.
This is a recipe that I have prepared and perfected at least a dozen times since late 2015!
I remember those days with a smile but also with a slight bitterness.
I prepared my set, took a few pictures and left the door of my studio door open confidently.
After a few minutes, I returned to the room with the icing and some vegan pralines and all the donuts were magically disappeared.
The wise guy didn’t forget even a crumb, but his huge footprint was clearly visible on the backdrop panel. Claaaaaarkkkkk!
Obviously, he pretended total indifference “you will not think it was me, mummy!”
Sweet eyes, few kisses and my heart melted.
Now I remember all this with shining eyes and a bursting heart, but that was Clark, an always-hungry gentle giant!
I want to emphasize that I did not scold him: the dogs are scolded only if caught in the act, otherwise it is useless, they do not understand the reproof that becomes self-defeating.
Fortunately, these donuts are edible for dogs as they are gluten-free, made with brown rice flour and almonds (which he adored), yeast-free, with very little brown sugar, baked in the oven and not fried!
No risked for stomach upsets, thank goodness!
After 2 and a half years I improved the recipe by making a couple of changes and I also bought a new mold, but I kept the same pictures.
I assure you that with this recipe you will get donuts much softer and more homogeneous than those in these photos.
I know, maybe it’s not the best choice to share photos not good as the recipe deserves. I was not sure whether to post these photos or not, so and I asked your help in a poll on Instagram.
I have always been too critical of my work, but these photos have a special meaning for me, but you reassured me that I should be less hypercritical and post the recipe anyway because … we eat DONUTS, we do not eat the photos!
I tried this recipe with both brown rice flour and teff flour. Both donuts come out with the hole, as they say, but personally, I prefer the first version with brown rice.
Usually, I do not add any frosting because I like their natural flavour, but you can be indulgent and frost them even with my Coconut Whipped Cream as I did with my Funfetti Cupcakes!
I promise that as soon as I feel better, I will take new photos.
This song expresses exactly the relationship between Clark and me like a donut needs a hole.
I Need You Like a donut needs a hole
Like pianos need fingers, heart and soul
We go together like peanuts in a shell
I’m gonna hold you in my arms like water in a well
I love you like flowers love the sun
Like birds love to fly and kids like to run
Like trees love leaves and leaves turn brown
Like rabbits in the meadow like to hop around
When we are together, side by side
It’s like a roller coaster and a carousel ride
The clouds all lift and sing with the trees
The oak leaves dance along with the breeze
Expect new flavors of these delicious baked. They are already one of my favorite vegan gluten-free – ready in less than 30 minutes recipes !
These Vegan Gluten-Free Baked Donuts are
fluffy and healthy
yeast-free and not fried
refined flour-free and refined sugar-free
with wholemeal brown rice flour and almonds
with a slight scent of orange or lemon, depending on your taste or season
very easy and ready in less than 30 minutes
VEGAN GLUTEN-FREE BAKED DONUTS
- 1/2 cup -115g unsweetened almond milk
- 2 Tbsp - 30ml fresh orange or lemon juice
- 1/4 cup - 50g olive oil - coconut oil or seed oil
- 1 Tbsp organic orange or lemon zest
- 1/2 tsp vanilla extract
- olive oil to grease the pan
- 1/2 cup + scant 2 Tbsp - 115g brown rice flour
- 1/2 cup + 2 Tbsp - 62 g almond meal
- 1 Tbsp flaxseed meal
- 1/3 cup + 1 Tbsp - 50-55 g muscovado brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 Tsp salt
For the glaze ( optional )
- 1/3 cup powdered brown sugar
- 1/2 -1 tbsp milk
- vegan sprinkles - optional
- coconut whipped cream
- chocolate avocado mousse
- chocolate ganache
- Preheat the oven to 180°C/350ºF.
- In a small bowl, whisk together almond milk, lemon or orange juice, zest, oil and vanilla extract. Set aside.
- In a separate mixing bowl, combine the dry ingredients and stir very well.
- Pour wet mixture into dry and whisk until no lumps remain.
- Spoon the batter into the greased doughnut tins, ( I prefer using a sac à poche ), filling each mold.
- Bake for 18 minutes. The tops should be firm and very lightly golden.
- Allow to cool completely then turn the mold upside down to release the doughnuts.
- Whisk all the glaze ingredients together until smooth and creamy.
- Place donuts on a wire rack and top with the glaze. Add vegan sprinkles if desired.
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