Friday, February 10, 2012

Vegan and Gluten-Free Jelly Donuts


After I made the first batch of donuts the other day, D suggested that the strawberry drizzle I made to pour over my chocolate pudding pie could also be used as a jelly filling in my next set of donuts.

I told him: what a brilliant idea!

(I do keep him around for more than his good looks, you know.)

I got to work right away, creating a gluten-free, allergen-free and vegan donut recipe with homemade, agave-sweetened strawberry jam. Crazily enough, I succeeded in creating the recipe you see below, which is loosely adapted from Babycakes' Agave-Sweetened Donut Recipe.

You're welcome.

Allergen-free and Vegan Jelly Donuts
Donut Ingredients:
3/4 c. brown rice flour
1/3 c. millet flour
1/2 c. potato starch
2 T. coconut flour
1/4 c. cornstarch
1 1/2 t. baking powder
1/2 t. salt
1/8 t. baking soda
1/4 t. xanthan gum
3/4 c. agave nectar
1 t. vanilla extract
1/4 c. hot water
1/3 c. melted coconut oil



Method:
  1. Preheat the oven to 350'.
  2. Mix together the dry ingredients. Add the wet ingredients, and combine. 
  3. Scoop 1 Tablespoon + 1 teaspoon batter into each donut slot. Spread around with a toothpick. 
  4. Bake the batter for 3 minutes, then remove and scoop 1 heaping Tablespoon of jam (recipe below) on top. Spread with a toothpick. 
  5. Top with one more Tablespoon + teaspoon donut batter and bake 10 minutes.
*Optional topping: put 1/2 c. powdered sugar into a ziploc bag and shake each cooled donut separately in the bag until covered in sugar. Shake off excess before eating.*



Strawberry Filling Ingredients:
1 1/2 c. strawberries, cut into quarters
2 T. agave nectar
2 t. blackberry (or balsamic) vinegar

Method:
  1. Add all ingredients to a stovetop pan. Heat on medium-high heat. 
  2. Bring to a boil, stirring occasionally. Continue boiling until most of the liquid has cooked off. 
  3. Set aside to cool before filling the donuts.

Just in time for Valentine's Day - this treat is perfect for anyone in your life, but especially the gluten-intolerant vegan!

I submitted this to Diet, Dessert, and Dog's Wellness Weekend.

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