WOW, that is a mouth full! But oh boy, will ya just look at those colors!
Ok, ok, I know donuts are not known to be gluten free but for a guiltless, fun, colorful way to ring in a Sunday morning after a super hard spin class or staying on track with your numbers, these tiny bites won’t disappoint in flavor or your healthy or not lifestyle.
These are for my gluten-free and non-free lovers. I will say they are not HUGE perfectly round delights due to the combination of ingredients, however, they still made me happy and worth the post. This is a great for the kids to decorate and unleash their artist side! I never had one (still don’t, my brother got that amazing gene) but nothing sprinkles and writing gel can’t fix. Give it a go and if it’s a no let me know! I’ll be posting more baked recipes, DO-NUT (get it? HA!) worry!
Gluten-Free Baked Vanilla-Almond Buttermilk Donuts
Ingredients
For donuts:
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/3 cup pure cane sugar (or white sugar)
- 1/4 cup almond meal*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature**
- 2 1/2 tablespoons unsweetened applesauce, room temperature
- 1 1/2 tablespoons oil
- 1 1/4 teaspoon vanilla extract
- 1 1/8 teaspoon almond extract
For glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or water
- Food coloring (optional)
Directions
For donuts:
- Pre-heat oven to 350 degrees F. Grease 2 standard donut pans with cooking spray.
- In a large bowl, whisk to combine flours, sugar, almond meal, baking powder, salt. Set aside.
- In a medium size bowl, whisk eggs until smooth.
- Add buttermilk, applesauce, oil, vanilla extract, and almond extract.
- Pour wet ingredients into dry ingredients. Gently fold to combine. It will be runny.
- Scoop batter into prepared pan, filling just below the top of the mold.
- Bake 20-22 minutes until egdges are golden brown.
- Toothpick test should come out clean.
- Let cool complete in pan. Invert on to cooling rack for baking sheet.
For glaze:
- In a bowl, combine sugar and milk. Mix with a fork until smooth and super thick, like a frosting. This will help the sprinkles adhere. Add more sugar to thicken, add more liquid to thin out.
For coloring icing, use as many colors as you would like! Use same glazing recipe for separate bowls and add the dye. Stir with a fork and watch the color appear!
Glazing and decorating:
- Invert cooled donut into the icing, let drain for about 5 seconds, twist and flip up to place back on cooling rack, parchment or baking sheet. Excess will have space to drain.
- Let the glaze set as you invert next donut and then go back to decorate. I found this is the best way for colors or decorations not to bleed into each other.
- Let sit 5 minutes.
- Enjoy with your kids, or by yourself with a BIG cup of coffee. And Bailey’s. No one is judging!
- You can make your own in a food processor, pulsing until ity-bity bits occur. Be careful, can easy turn into almond butter too if overly ground. Which isn’t bad either!
- Use any kind of flour instead. 1:1 ratio. Can easily turn into non-gluten free recipe.
**1/2 cup of milk + 1/2 tablespoon lemon juice or white vinegar = buttermilk