Last week I trained for 2 days and bought donuts for the early morning snacks. Of course these were gluten filled donuts. I was very proud of myself that I was able to refrain from the temptation. Sticking to my gluten-free granola bar wasn’t really difficult. Actually the thought of eating one of those donuts really didn’t sit well with my stomach.
As a reward for being so good I did make donuts on Saturday. WOW were they great. They were courtesy of Gluten Free Goddess and I actually found them on Before It’s News. I did some tweaking to make them mine. While they were much better fresh from the oven they were pretty good the next day.
The recipe calls for baking in a mini-donut pan. My being the regular size the recipe made 6 very nice size standard donuts.
Maple Glazed Donuts
1 cup sorghum flour
1/2 cup organic brown rice flour
1/2 cup tapioca starch/flour
2 tablespoons almond flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon xanthan gum
3/4 teaspoon Baking Spice Blend*
1/4 cup organic coconut oil
1/2 cup Greek yogurt
1/4 cup almond milk
2 eggs mixed with 3 tablespoons warm water
1 teaspoon vanilla extract
1/4 cup confectioners sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together the flours, sugar, leavening ingredients, salt, xanthan gum and spice blend. Using a pastry blender cut in the coconut oil a tablespoon at a time until evenly distributed.
Add in the yogurt, almond milk, eggs with water and vanilla extract. Mix until the dough forms a smooth and pliable dough. It should be slightly sticky but not too sticky to handle. If the dough is too wet to handle add in a little extra flour.
With lightly floured hands divide the dough into 6 even sections. On a lightly floured surface roll the dough into a log shape and carefully roll it into a cigar shape about 4 to 5 inches long. Place the dough into the well of a donut pan, lightly smoothing the ends together.
Place the pan in the center of a preheated oven for 20 minutes or until donuts are risen and firm to the touch. Don’t over bake. Remove the pan and set it on a wire rack to cool for about 5 minutes. Remove the donuts from the pan, placing them directly on the wire rack and allow to cool for an additional 10 to 15 minutes. Place the wire rack onto a clean cutting board.
In a small bowl mix together the confectioners sugar with the maple syrup and vanilla extract. Spoon glaze over allowing the glaze to drip down the sides of the donuts. If desired any glaze that lands on the cutting board can be scooped up and spooned over the donuts again.
This are fantastic with a nice cold glass of milk or a cup of coffee. Indulge yourself!
*The recipe for this is posted at Food.com.