Gluten/Dairy Free Mini Doughnuts

baking, recipe, Uncategorized

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Happy #nationaldoughnutday everyone! I’ll admit I’m a sucker for a silly “holiday” like national talk like a pirate day or grilled cheese day. They always sneak up on me though, except for doughnut day! I’ve been planning these babies all week long.

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I tried to simplify the recipe as much as possible because, well my toddler keeps me busy! The flavor is nice and well rounded, the crumb is tender and they are, forgive me if this word makes you cringe, moist.

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You can substitute mashed banana for the applesauce. Depending on your banana sweetness you may need to reduce your sugar.

 

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Gluten/Dairy Free Mini Doughnuts

1/2 melted coconut oil
1 cup applesauce
2 eggs
2 tsp vanilla extract
3/4 cup tapioca flour
1/4 potato starch
1/2 brown rice flour
1/4 sea salt
3/4 tsp baking soda
3/4 tsp xantham gum

1/2-2/3 cup organic sugar (use the former if you’re going to frost them, I didn’t and they were pretty sweet. Which is fine if you only eat one 😂)

 

Directions
1. Blend all ingredients in blender just until smooth.
2. Follow your mini dough maker directions for baking. I used a melon baller to scoop batter. Let cool before icing.

Icing
2 parts powder sugar
1 part cocoa powder
Milk of choice as needed (1-2 tablespoons)

1. Started with 1 tablespoon of milk stir until smooth and consistency of pancake batter. Let stand 5 minutes before using.
2. Dip tops of doughnuts in icing. Set aside to harden.

 

Enjoy!

Xoxo Jessica

 

 

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Pizza Muffins

baking, Cooking, recipe

Pizza Muffins

I needed snack food for the busy week ahead of me and was coming off of a very busy week so it needed to be easy. The next night I dreamt of these fun to make muffins! You can mix in your favorite pizza toppings as long as the won’t add too much moisture.

Note: the muffins will appear a bit soggy after baking if you eat it right away. Have patience to let the muffin cool and settle and you will love it even more!

 

Makes 12 muffins.

Pre-heat oven to 400 degrees. Grease a muffin pan well.

In a large bowl thoroughly combine 2 eggs, 1 T sugar, 2 cups cottage cheese, 1 T dried onion, 1/4 t each garlic powder and dried basil, and 1/2 green pepper chopped finely (make sure pepper is completely dry).

Stir in 1 cup Bob’s Red Mill all purpose flour, 2/3 brown rice flour, 1 1/2 t xanthan gum, 2 t baking soda, 3/4 t salt, 3/4 – 1 cup milk as needed until well blended.

Stir in 1/4 cup chopped sun dried tomato, and 1/2 cup mozzarella cheese.

Scoop into the muffin pan (each cup will be very full), using a wet hand smooth the tops of muffins, sprinkle a little mozzarella or parmesan cheese and Italian seasonings on each muffin.

Bake for 20-25 mins, let cool in for at least 5 mins before removing from pan, cool on wire rack and store in the fridge.

Spiced Pumpkin Creamcheese Bars

baking, recipe

Spiced Pumpkin Bars

These are the type of bars that will make you friends with the first bite! It takes elements of pumpkin pie + pumpkin cake + cheese cake to make insanely moist, mildly spicy, and creamy conversation starters. Enjoy these easy to make bars!

 

 

Makes 2 dozen bars.

For pumpkin base:

 

    • 8 oz creamcheese, softened
    • 1/2 cup of raw sugar
    • 1 tsp vanilla extract
    • 1 egg
    • 1/2 cup of butter, melted
    • 1 cup of raw sugar
    • 2 tsp each pumpkin pie spice & cinnamon
    • 2 cups pumpkin puree
    • 2 eggs
    • 1 1/3 cup of gluten free flour
    • 1/2 tsp xanthum gum
    • 1/2 tsp salt
    • 2 tsp baking soda

For cream cheese topping:

    • 8 oz cream cheese, softened
    • 1/2 cup of raw sugar
    • 1 tsp vanilla extract
    • 1 egg
  1. Prep: Soften cream cheese, butter a jelly roll pan (15.5″ by 11.5″), melt butter and let cool, and preheat oven to 350 degrees.
  2. In a medium sized bowl stir butter, 1 cup of sugar & spices together until smooth. Add in pumpkin puree, 2 eggs, gluten free flour, xanthum gum, salt, & baking soda.
  3. In a small bowl blend cream cheese, 1/2 cup of sugar, vanilla extract, and 1 egg until smooth.
  4. Pour pumpkin mixture into jellyroll pan, smooth top of batter, spread on cream cheese mixture.
  5. Bake 25-30 minutes until until a toothpick comes out clean. Let cool completely before chilling in the refrigerator. Cut into 2 dozen bars.

 Spiced Apple Cake

I’m not quite sure if this should be called bars or cake. Either way it’s wonderful! I think it would also be nice if you sliced the cake into triangles and drizzled them with white chocolate.

To make:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 glass baking pan with butter.
  2.  Heat a large fry pan to medium low. Add 1 stick butter, and 2 cored and diced apples. Saute until apples start to soften and release their juices. Add 2 tablespoons minced crystallized ginger, and 1 tablespoon ground cinnamon. Off the heat and set aside to cool.
  3.  Meanwhile in a medium mixing bowl, whisk together 2 cups of gluten free all purpose flour mix (I used Bob’s Red Mill), 2 teaspoons each xanthum gum and baking powder, and ½ teaspoon sea salt.
  4.  Add 1 1/4 cups of milk to the saucepan, stir well. Add 2 eggs, and stir well. Carefully pour the liquids into the dry ingredients. Mix thoroughly. Pour into the prepared baking pan. Bake until a knife comes out clean.
  5. Let cool completely and then frost with cream cheese frosting.
baking