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!

Best Blueberry Muffin Recipe Ever

I love blueberry muffins. My husband loves blueberry muffins. Our preschooler loves blueberry muffins. We make them nearly every Sunday morning and eat them through the week. To be honest, they are usually gone by Tuesday. J has figured out how to use frozen blueberries and keep them from exploding while baking. I consider this nothing short of genius.

 

Best Blueberry Muffin Recipe Ever

Servings 12 muffins

Ingredients
  

  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter softened, 1/2 cup
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries

Notes

If using frozen blueberries, do not defrost them! Keep them frozen and toss with flour to keep them from exploding in the oven or turning the batter blue.
Tried this recipe?Let us know how it was!

Langlois Stuffed French toast

Finished stuffed french toast
This is another recipe J and I learned to make while at the amazing Langlois Culinary Crossroads. It is perfect for a new year’s day breakfast or brunch. While it looks complicated, it’s actually pretty easy. The hardest part os stuffing the brioche!

Print Recipe
Langlois Stuffed French toast
Servings
servings
Ingredients
Bread and filling ingredients:
Custard ingredients:
Servings
servings
Ingredients
Bread and filling ingredients:
Custard ingredients:
Instructions
  1. Cut the Brioche into about 6 2 by 2 rectangular pieces. Using a skewer precut the hole for the filling. You will have to turn it around to make a hole larger than the skewer. This is where slightly stale bread comes in handy.
  2. In a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla and lemon zest and juice together on medium speed until well blended.
  3. Put the filling into a ziptop bag. Cut off the corner. Pipe into the skewer holes.
  4. If this doesn't work, you can make a sandwich by making a pocket (think pita pocket), just make sure to only cut through one side of the bread or it will be more difficult to brown. Set this aside.
  5. In another medium-sized bowl, beat the eggs, milk, sugar, vanilla and salt. Dip each piece of stuffed bread into the custard and turn once to completely coat. Cover and chill for at least 30 minutes (overnight is better!) but no longer than 24 hours.
  6. When you're ready to cook, preheat the oven to 350 degrees.
  7. In a large skillet melt the butter over medium to medium-high temperature.
  8. Brown each piece of stuffed bread on all sides. Do not move it around. Do not check and see if it's browning.
  9. Let it sit longer than you think it needs to. About 5 minutes per side.
  10. Place the browned pieces into a casserole dish and cook in the oven for about 10 minutes. Garnish as you please and serve.

My opinion:
Sometimes we cover this in powdered sugar, other times maple syrup. It’s just as good alone though. We’ve served this to friends and family and everyone has raved about it each time.

Tyler Florence’s Roasted Sweet Potato Banana Puree

As promised, now that Thanksgiving is over and we have had a chance to do a post-mortem on what worked and what didn’t, I’ll be sharing the recipes that made the cut. First, is this delicious take on sweet potato casserole.

C found this recipe on the Fabulousfoodshow.com and has perfected it in the last year.  We kept it warm in a crock pot while other dishes took up precious oven and burner space.

Print Recipe
Tyler Florence's Roasted Sweet Potato Banana Puree
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prick the sweet potatoes all over with a fork and put them on a roasting pan.
  3. On another roasting pan prick bananas and lay out in a single layer.
  4. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. (If you are in a huge hurry, you can boil the sweet potatoes, but do not try boiling the bananas!)
  5. Remove both pans from the oven and allow to cool slightly.  
  6. In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. 
  7. When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor (A blender will work, but only if the potatoes are cool).
  8. Add peeled bananas. Season with salt, add butter, cream (make sure you took the bay leaves out!), cinnamon, nutmeg, vanilla and puree until smooth (or if you like it a little chunky, a little chunky).
  9. Pour into an oven-proof dish. 
  10. Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs.
  11. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.

My opinion:
I really love this dish. This year we actually forgot the topping and it was still just as wonderful! You can make it a couple of days (no more than 2!) ahead of your holiday meal and keep it refrigerated. Then reheat in a crock pot like we did or in the oven. If you are keeping it in the crock pot, sprinkle each serving with the topping and use a brûlée torch to make it golden brown and crispy.