Gluten-Free Baked Vanilla Sprinkle Doughnuts

Gluten Free Baked Vanilla Sprinkle Doughnuts

Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have been doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.

Gluten Free Baked Vanilla Sprinkle Doughnuts

Gluten-Free Baked Vanilla Sprinkle Doughnut

Course Breakfast
Cuisine American

Ingredients
  

  • 2 1/3 cups all-purpose gluten-free flour We used Krusteaz Gluten Free All Purpose Flour.
  • 1/3 cup blanched almond flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup almond milk or other milk of your choice
  • 1/2 cup full-fat plain Greek yogurt
  • 2 large eggs
  • 1/2 cup olive oil You can use melted butter
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles or other sprinkles of your choice
  • Your favorite frosting We are partial to chocolate frosting

Instructions
 

  • Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
  • In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
  • Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add more gluten-free flour.)
  • Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
  • Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
  • Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate
Tried this recipe?Let us know how it was!

Gluten and Dairy Free Chocolate Chip Cookies

We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.

Gluten and Dairy Free Chocolate Chip Cookies

We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob's Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.

Ingredients
  

  • 1/4 cup coconut oil for chewy cookies
  • 1/4 cup Maple Syrup
  • 1 Egg room temperature
  • 2 Egg Whites room temperature
  • 1 tsp Vanilla Extract
  • 3 cups Natural Almond Flour or blanched Almond Meal
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 cup Red and Green M&Ms or more!

Instructions
 

  • Preheat oven to 375°F. Line two baking sheets with parchment paper.
  • Combine almond meal, baking soda and sea salt and set aside.
  • Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
  • Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
  • Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart.
  • Place in oven.
  • NOTE: After about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten the cookies before they have started to set, the cookies will just stick to the glass.
  • Bake until set and golden, about 12- 15 minutes.

Notes

Though we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat them any time of year.
Tried this recipe?Let us know how it was!

Flourless Banana Muffins

Flourless Banana Muffins

I'm a rather big fan of banana muffins. Mostly because they're just as tasty as banana bread, but cook faster and are easier to transport. Plus, you can add all kinds of things, like blueberries, to them and they're still wonderful. My usual recipe calls for flour, but some how we were out. So I found this recipe from Chase and Em's blog. With a few modifications, I had some super fast, delicious, friend-worthy muffins.
Servings 18 muffins

Ingredients
  

  • 2 cups and 1/2quick cooking oats regular plain old Quaker is what we used
  • 1 cup vanilla yogurt we used HyVee brand. Feel free to use plain. The original recipe called for Greek.
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp and 1/2baking powder
  • 1/2 tsp baking soda
  • 2 ripe bananas

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray muffin tin with non-stick cooking spray or line with silicone or foil liners.
  • Grind the oatmeal into oatmeal flour (we used our coffee grinder for this, a half cup at a time) and put in a mixing bowl. Mix in the rest of the ingredients, mashing the banana.
  • Pour into the coated or lined muffin tins (ours took about a half cup each) making sure to leave room for the muffins to rise.
  • Bake for 15-25 minutes, or until toothpick comes out clean. Our oven took a little more than 20 minutes. Just set a timer for 15 minutes, check, if necessary add another 5 , check, and then keep a close eye after that.

Notes

Just as easy as the old standby box mix, these muffins were wonderful. We ended up freezing about half and they are just as good warmed up in the microwave for about 30 seconds
Tried this recipe?Let us know how it was!