This is going to be a quick one!… I thought I had posted these donuts the last time I made them, but alas – I did not. It’s a great (and pretty healthy) recipe to have handy for easy entertaining for those with gluten sensitivities. Quite honestly, gluten sensitive or not, they satisfy a chocolate craving for anybody.
So here is the recipe for those who requested it.
Chocolate Frosted Gluten-Free Donuts
1 cup Multi-Grain GF Flour Blend*1/2 cup GF Oat Flour1/2 cup Almond Flour1/2 cup Unsweetened Cocoa Powder1/4 cup Ground Flaxseed2 tsp Baking Powder1 tsp Baking Soda1/4 rsp Sea Salt1 1/2 cup Unsweetened Almond Milk1/2 cup Pure Maple Syrup1/3 cup Grape Seed Oil1/2 cup Choco chips (semi-sweet, dark or mini)
Preheat oven to 350 degrees. Mist donut baking pan with cooking spray. In a large bowl, whisk together all the dry ingredients (Flours through to the salt). In a medium bowl, whisk together the wet ingredients (Milk through Grape Seed Oil).
Slowly add the wet ingredients to the dry and whisk until combined. Fold in the chocolate chips.
Carefully fill the donut pan with batter. Bake 18 minutes or until a toothpick comes out clean when inserted. Set aside to cool for 15 minutes. Remove donuts to a cooling rack to cool to room temperature… then frost if desired.
Chocolate Frosting
(This is a small batch of frosting to drizzle or spread on donuts)
2 tbls Butter or Coconut Oil ( I usually use real butter – I figure to donuts are pretty healthy)1 cup Unsweetened Cocoa Powder2 tbls Almond Milk (or milk of your choice1/2 tsp Vanilla Extract
Whip or whisk together. Add additional milk to loosen to desired consistency (I usually do a teaspoon at time so it doesn’t get too runny).
Drizzle, sprinkle…Enjoy!
Michele
