holiday baking has commenced! it’s always a fine line of when to actually start. if i had it my way, i would be baking all month long. but for the sake of nutrition and my sanity, i’m keeping it simple (especially this year). while we’re not huge on sweets in our house, at least as a norm. we all love the occasional baked good, and amesy is an equal opportunity cookie-lover. but i wanted to switch it up a little and make these delicious and festive gingerbread-spiced doughnuts. the first time i made them, amesy was astonished that his “cake” was in a different shape than what he was used to. aside from saying the doughnuts were delicious, he said: “mommy, i’m eating a circle!”. so if nothing else, dessert can become a lesson in shapes as well ;)
in all seriousness though, i do endeavor to make baked goods as wholesome as i can. these doughnuts take a blend of whole grain gluten-free flours, providing some nutrients. a blend of coconut sugar and monkfruit sweetener, lowering the overall amount of sugar. and Thrive algae oil, a better-for-you, flavorless cooking oil that’s super versatile so i love using it when i’m baking and cooking. my favorite reason for using it in baked goods is that unlike coconut oil, it doesn’t interfere with the flavor of your treat. unlike most other flavorless oils though, algae oil is high in healthy monounsaturated fat, and lower in saturated fat, making it my ultimate go-to. plus, i love that it’s so widely available at grocery stores nationwide, and also online making it available to everyone.
wishing you a lovely holiday season! xo
this post was created in partnership with Thrive Algae OIl. all thoughts and opinion, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal running.
vanilla-glazed gingerbread doughnuts | gf & df
-these are best the day of. if you’re making them in advance, bake the doughnuts, store them at room temp covered with parchment. before serving, dip them in the glaze, then serve.
| makes 12 doughnuts |
dry
3/4 cup brown rice flour
1/2 cup (gluten-free) oat flour
1/4 cup arrowroot flour
1/3 cup monkfruit sweetener
1/3 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch allspice
pinch ground cloves
wet
2 large pasture-raised eggs, at room temp
1/2 cup unsweetened applesauce
1/4 cup unsweetened almond milk, at room temp
1/4 cup Thrive algae oil
1 teaspoon pure vanilla extract
glaze
1 1/2 cups powdered sugar
2 (plus more, if needed) tablespoons unsweetened almond milk
1/2 teaspoon pure vanilla extract
chopped pistachios, for garnish
method
preheat oven to 350°F and oil a doughnut pan.
in a large bowl, whisk together the dry ingredients. in a separate bowl, whisk together the wet ingredients. add the dry ingredients to the wet using a whisk, a little at a time until everything is thoroughly combined.
pour batter into a batter bowl, liquid measuring cup with a spout, or a large plastic ziplock bag with one edge snipped off. carefully fill each doughnut cavity 3/4 of the way with the batter. bake doughnuts until a cake tester or toothpick inserted into the center of a doughnut comes out clean, 12-15 minutes.
while doughnuts are cooling, make the glaze. sift the powdered sugar into a large shallow bowl. whisk in 2 tablespoons milk, and vanilla until you have a fluid glaze (add more almond milk if needed). once the doughnuts have cooled completely, remove them from the pan; then dip the tops into the glaze (for a thicker glaze, dip them again), and sprinkle with chopped pistachios.
serve immediately.
similar recipes:
double chocolate gingersnaps
cranberry, lemon & poppy seed breakfast slice
gingerbread-spiced vegan french toast
