#Blender donut frosting plus#

I feel a little sick and, if there is gluten, my stomach hurts. When I do have donuts, I usually have a sugar crash to go along with them. I mean, I enjoy them, but I’d usually rather have an omelet or oatmeal or a big smoothies than cake for breakfast. But first a little background – I’m not a big donut or pancake person for breakfast. I’ve been teasing you all week, so I thought I would break my usual no-weekend-posts routine (again) and finally give you the details on these lovely and delicious donuts. Save leftover donuts (as if there will be any 😉 ) on the counter in an airtight container for an additional day.įor more gluten-free donuts see my Mini Boulder Cream Doughnuts.*Update! Check the recipe for a few details that might help, as I retried this over the weekend and f-a-i-l-e-d…twice. The frosting will stay soft but the top will dry within and hour or two.Dip the top of each donut into the chocolate frosting.Melt the chocolate chips and the oil over a double boiler until just melted, then turn off the heat.Easy Peasy Chocolate Donut Frostingġ/2 cup organic, fair-trade dairy-free chocolate chips The chocolate frosting that follows will stay soft, but the top will dry after sitting for an hour or two, just like unhealthy frosted donuts.

NOTE: the coconut cream doesn’t dry on top of the donuts, but it is delish. Top with THIS coconut Cream Filling or Chocolate Frosting, recipe follows. Run a spoon around the outside of each donut to loosen them, before carefully taking them out. Cool the donuts in the pan for at least 20 minutes. They will continue cooking slightly as they cool in the pan.

Pour the batter evenly between the 12 wells, to almost full.

You really need the oil even with the non-stick pan.

Grease each of your pan’s 12 donut wells with oil (I use solidified coconut oil).

You can always add more, but you can’t take it out! Puree the batter. You want the batter to be fairly thick – almost too thick to pour from the blender.

Note: the amount of milk you need depends on how thick your almond butter is. Gluten-free, grain-free, dairy-free, paleoģ tablespoons organic, fair-trade cocoa powder + 1 tablespoon coconut flour (or 3 tablespoons coconut flour only for vanilla donuts) LOVE it.Ĭhocolate (& Vanilla) Baked Donuts with Coconut Cream Frosting and Chocolate Frosting I had to keep these photos in here-look how cute they are!Īs I was taking the photos of the donuts Ashley B was eating the Tropical Traditions, Coconut Cream Concentrate with a spoon. And I took this opportunity to tweak the recipe and give you a second frosting option too! 🙂īelow are the photos of Ashley and Zoe from when I first published this recipe, the day before my birthday in 2012. This week has been filled with mommy challenges, work challenges, and life challenges, and this mama decided (kind of absentmindedly actually) to give herself a treat: my own super popular lightly sweetened baked donuts.

On weekends my husband and I like to go out for coffee and errands, and lately we’ve tried gluten-free donuts from three different places, which they ranged from good but super sweet, to awful and super sweet. (I never thought THAT day would come.)īut the only problem is that the pre-made stuff you can buy, and the goodies they sell in coffee shops is, in a word: SWEET.

I mean, even Costco sells gluten-free pre-made food. Whats more, lots of cafes and coffee shops are even offering gluten-free baked goods.

#Blender donut frosting plus#

Thirteen years later you can buy those, plus all kinds of pasta, muffins, cookie dough, and you know, everything. No gluten-free bread, gluten-free bagels, or gluten-free donuts. At that time there was NOTHING pre-made to buy at the store. Well hello there gluten-free baked donut recipe! 👋🏼👋🏼 So nice to see you again!