Tuesday, January 12, 2016

It has only been 12 days since New Years Day - have you been keeping up with your resolutions? We surely hope so! There is no surprise that healthy eating is normally the first box to check on everyone's list, but that doesn't mean you have to shy away from baked goods just yet. We're bringing back a hearty recipe from 2013 that has not lost one ounce of its deliciousness. Prepare to be mystified. 

When we think about the perfect morning pick-me-up, the image of hot steaming coffee and stacks of doughnuts fill our minds. Now, if you can imagine a vegan and gluten free doughnut that tastes just as good as its conventional counterpart - well, who wouldn't want to get their hands on that recipe?! Guess what...ta da! We have just that for you with these vegan AND gluten-free espresso banana doughnuts.

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Baked instead of fried, these doughnuts are a healthier breakfast option than their glazed counterpart. The bananas and espresso create a lovely flavor combination suitable for perking you up on the sleepiest of mornings. And, if you feel like going the decadent route, you can always use the optional glaze provided below. 

-- Courtney West, of Sweet Miscellany

Ingredients:
Makes 6 regular doughnuts
¼ cup sorghum flour
¼ cup brown rice flour
¼ cup oat flour
¼ cup arrowroot flour
1 tsp baking powder
¼ tsp sea salt
1 tsp espresso powder
½ tsp cinnamon
½ tsp flaxmeal
⅓ cup sucanat or natural cane sugar
2 tbsp safflower oil or coconut oil
¼ cup coconut milk
½ cup mashed ripe banana (about 1 small banana)

For the glaze:
1 c. powdered sugar
3 tbsp. coconut milk
¼ tsp. vanilla 

Directions:
1. Preheat your oven to 400 degrees and grease a standard doughnut pan.  

2. Mix together the banana, oil, coconut milk, and sultanate until smooth and combined.  

3. In a separate bowl, whisk together the remaining ingredients until combined, then add them to the wet ingredients.  

4. Stir the mixture until a smooth batter forms. It may look slightly lumpy depending on how well you mashed the banana.  

5. Spoon the batter into the doughnut molds, making sure to only fill them up 2/3 to 3/4 full. Smooth out the batter in each mold.  

6. Bake the doughnuts for 12 to 15 minutes until they are puffed, golden, and pulling away from the sides of the pan.  A tester inserted into the middle should come out clean.  

7. Cool the doughnuts for about 10 minutes in the pan before un-molding them.

For the glaze:
1. Whisk together 1 cup powdered sugar, 3 or so tbsp. of coconut milk, and ¼ tsp. of vanilla extract until smooth.

2. It should be thick but pourable. If it's too runny, add more powdered sugar. If it's too thick, add a bit more coconut milk.  

3. Either drizzle the glaze over the doughnuts or dip the doughnuts into the glaze.

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These sweet and easy doughnuts are not only vegan, but also gluten-free! After stuffing ourselves with holiday meals, it'll be nice to wake up to a healthy breakfast, disguised as an indulgence. A big thanks to Courtney for contributing to our cookbook and bringing vegan and gluten-free espresso banana doughnuts to our tables!

xo,
Ruche 

Have a recipe that you are interested in sharing? We'd love to see it! Send your instructions and unedited photos to blog@shopruche.com and become published.

 


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