VANILLA-GLAZED GINGERBREAD DOUGHNUTS (GLUTEN-FREE) / December 18, 2019 by Lindsey | Dolly and Oatmeal

VANILLA-GLAZED GINGERBREAD DOUGHNUTS (GLUTEN-FREE) | dolly and oatmeal

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.

PRINT THE RECIPE

| 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.

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cranberry, lemon & poppy seed breakfast slice

Apple Cider Donuts (grain-dairy-refined sugar-free) / November 9, 2017 by Lindsey | Dolly and Oatmeal

Apple Cider Donuts (grain-dairy-refined sugar-free) | dolly and oatmeal

fall in LA is almost unrecognizable. if it weren't for grocery stores carrying more pumpkins and winter squash than tomatoes, you would never know that it was autumn, and that thanksgiving is right around the corner. while i'm certainly not complaining about 75 degree weather, and plentiful sunshine, it is a bit disorienting. i've been trying to get into the groove of the holiday season sans chilly temps, and leaves changing color, and these donuts were just the thing to get it all going ;)

where i grew up in the hudson valley, new york, little family-run farms could be found in just a short drive. my family would drive to to schultz's farm in the next town over. there, they sold farm-grown apples, pumpkins, fruit, and vegetables. as soon as fall hit they also opened up their small kitchen where they would make fresh, hot apple cider donuts right in front of you, to-order. i remember munching on them piping hot, with a cup of warm apple cider in hand.

so when i came across melissa's baked apple cider donuts on her instagram feed, i was overcome with nostalgia and longing for a seasonal donut. i adapted her recipe to be gluten-free, dairy-free, and refined sugar-free (they also happen to grain-free as well - sorry that's a lot of free's), while also maintaining the integrity of a baked donut. and that they sooo do, guys! they're the perfect amount of light cake-y-ness, with a good balance of spice and sweetness. but the best part (if you don't eat refined sugar - or even if you do because i think you would be surprised) is the sugar coating. i used monk fruit sweetener (this one), 1:1 for sugar giving it that vital sweet crunch when you bite your way through an apple cider donut. definitely nudging you guys to make these 😉

hope you're staying cozy out there, xo!

baked apple cider donuts | gf & df

i'm going to anticipate any questions about substitutions, and just tell you not to. i know it's a lot if you don't have coconut flour in your pantry to go buy a package of it for 1 tablespoon, but it does make a difference in the way these donuts turn out. while i urge you to try monk fruit sweetener, you can certainly use granulated sugar as well.

adapted from the fauxmartha

| makes 6 donuts |

3/4 cup blanched almond flour
1/4 cup arrowroot powder
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg (or ground nutmeg)
1/3 cup apple cider, at room temperature
1/4 cup coconut sugar
3 tablespoons liquid coconut oil
2 large pasture-raised eggs, room temperature
1/2 teaspoon pure vanilla extract

topping:

1/3 cup monk fruit sweetner
1 1/2 teaspoons ground cinnamon

(3.4.18) **a note on how to make these into chocolate donuts:

3/4 cup almond flour
1/4 cacao powder
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened almond milk, at room temp
1/3 cup coconut sugar
3 tablespoons liquid coconut oil
2 large pasture-raised eggs
1 teaspoon vanilla extract

method

preheat oven to 350°F and grease your donut pan.
in a large bowl, whisk together almond flour, arrowroot powder, coconut flour, baking powder, salt, and spices. in a separate bowl, whisk together the apple cider, sugar, coconut oil, eggs, and vanilla. add the dry ingredients into the wet a little at a time until everything is combined.
add the batter to a piping bag (or a large ziploc with a bottom corner snipped) and fill the donut cavities 3/4 full.
bake for 12-15 minutes, checking at 12 minutes for doneness, until a cake tester or toothpick come out clean and donuts are golden.
in a wide, shallow bowl, whisk together the monk fruit sweetener and cinnamon.
once the donuts are completely cool, dunk them in the topping, gently turning them to cover sides, and tops.
donuts are best when eaten the day of, but can be stored at room temperature under a piece of parchment paper for up to 2 days.