Guys. GLUTEN FREE DONUTS. A donut a day keeps the doctor away, right??? Well, whatever the saying is you NEED these in your life, for Valentine’s Day or just every day of the week.
Not going to lie, Pip loved licking the icing off the donuts. He was pretty sneaky, and as soon as I turned around he would wander over to the donuts, and take a little taste. So not only are these Picky Husband Approved, but they are also Cat Approved, although I wouldn’t suggest feeding them to your cat.
These bad boys are a healthier take on typical donuts. These yummy donuts are GLUTEN FREE, DAIRY FREE, and I bet you would never have guessed that the secret ingredient is beet! Don’t fret. I promise the donuts don’t taste like beets. I promise. Pinky Promise. These donuts are fresh, perfectly sweet and it’s hard to not eat them all at once!
You will need a donut pan to make these, but I mean if you are planning on incorporating these donuts into your day to day life, then you’ll have no regrets purchasing one! You can make these for your sweeter half, or just for yourself. There is no judgment from me if you eat 6 of these gluten free donuts to yourself, I would just be impressed, and probably want to give you a high five ♥
gluten free donuts
time to make 40 minutes | makes 6 donuts
donut batter ingredients
- 1/2 cup COCONUT FLOUR
- 3/4 cup OAT FLOUR
- 1 teaspoon BAKING POWDER
- 1/4 teaspoon SEA SALT
- 1 teaspoon VANILLA
- 1/2 cup ALMOND MILK (any milk alternative should work)
- 2 EGGS
- 3 tablespoons MAPLE SYRUP
- COCONUT OIL for greasing the pan
- 1 1/2 cups of organic ICING SUGAR
- 1/4 cup + 1 tablespoon VEGAN BUTTER
- 1 teaspoon VANILLA
- 1 teaspoon ALMOND MILK
- 2 teaspoons BEET JUICE
donut batter directions
- Preheat the oven to 350°F and grease a donut pan with coconut oil.
- Process 3/4 cup of oats into a flour, using a blender or food processor. You shouldn’t see any flakes once properly blended. It should be a flour consistency.
- Combine flours, baking powder, and salt together in a bowl.
- In a separate bowl, add all the wet ingredients (eggs, maple syrup, vanilla, almond milk).
- Add the wet ingredients to the dry ingredients, and mix thoroughly.
- The batter should be quite moist but it should stick together. Add batter to a Ziplock bag and cut the end of one of the corners off. This just makes it easier to add the batter in a clean way to the donut pan (Piping the batter into the pan).
- Evenly fill each donut mould. I used my fingers to gently press down on the batter once in the mould to make the batter somewhat flush.
- Bake in the oven for 15 minutes. Let cool for 2-5 minutes.
- Remove from pan and let cool on a cooling rack at this time you can make the icing.
- Cut up one small beet. Remove the outer skin. If you have a juicer, you would use that to get beet juice. I used my food processor.
- Add the chopped beet to the food processor, add 1/4 cup of water and blend until rather smooth.
- Take a strainer (so no beet chunks will fall into the icing) and strain the beet mixture from the food processor into a separate bowl. Measure out 2 teaspoons.
- Combine the icing sugar, vanilla, almond milk, and vegan butter in a bowl. Using a hand mixer or a Kitchen Aid mixer, combine until smooth. Then add the desired amount of beet juice. I used 2 teaspoons but you could use more if you want a darker colour.
- Keep donuts in a sealed container.