Recently I’ve been on multiple vacations and I have *lots* to share with you about those. I’ve got restaurant reviews from Connecticut, Ocean City MD, and Virginia. I’ve had so much good food it’s been amazing. But what I feel most compelled to share immediately are these doughnuts. Man.
I want to start with a question, though? Do you own a copy of “Babycakes covers the classics” by Erin McKenna? If you are at all interested in vegan and gluten free baking you owe it to yourself to get a copy. Seriously. Buy it.
Now, the inspiration for these doughnuts came from that amazing cookbook. I’ve changed up the flours and the sugar, and added some of my own ingredients, so I feel comfortable posting these. But I’ve got to say that so much inspiration comes from this book that it is really worth having.
Oh, and a note about doughnut pans. I bought just one thinking I’d try it out. I enjoyed the doughnuts, but the process was a chore because it took so long. So I broke down and bought another regular sized pan (which makes 6 doughnuts) and a mini pan (which makes 12 minis). It has made all the difference! I wouldn’t necessarily buy 2 pans to start but if you like the result and see yourself doing this more than once every few months, it’s worth it to invest in at least a second doughnut pan.
Gluten Free & Vegan Baked Blueberry Doughnuts
1/2 cup organic brown sugar
1/2 cup coconut sugar
2/3 cup rice flour
1/3 cup sorghum flour
1/2 cup cornstarch
1/4 cup tapioca starch
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
1/3 cup melted coconut oil
6 tablespoons unsweetened applesauce
1 tbsp vanilla extract
1/2 cup hot water
1 cup fresh blueberries, preferably organic
Preheat the oven to 325. Grease the doughnut pans with coconut oil or your preferred method.
In a bowl mix together the sugars through the baking soda. Mix well. Now add the wet ingredients (everything but the fruit), mixing just until combined. Add the berries and carefully fold them into the batter. Take a spoon and put some batter into each doughnut space, moving the batter around so that the entire hole is full but the center is not covered. Bake for 8 minutes, then switch racks and bake for between 7 and 8 more minutes, watching for brown. When done take out of the oven to cool but leave them in the pan.
Let them cool about 15 minutes. While they are cooling make this basic glaze. This glaze makes a lot, but I store it in a mason jar in the fridge for other uses.
1 cup vegan powdered sugar
1/3 cup hot water
1 tsp vanilla
Pour the powdered sugar in a bowl. Add the water and vanilla and mix well until a glaze is formed.
When your doughnuts are done cooling remove them from the pans. Be careful, some make break here but we just use those as testers! Drizzle the glaze over top and either eat warm or let cool.
A few notes: 1) I think frozen blueberries would work but I haven’t tried them. Please let me know if you do. 2) I think all coconut sugar would work but again, haven’t tried it. 3) These don’t necessarily need the glaze, but they taste more muffin-like without it. Still tasty, though. 4) We can’t use potato starch at my house due to an intolerance but that’s what I’d use instead of the cornstarch if you want to sub it out.
I’d love to know if you try these! My family gobbled them down!