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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.
