As you’ve probably figured out by now (and if you ever look at my Instagram feed ) you know that already. I have a fool-proof recipe that has proven to be a favorite among vegans and non-vegans alike. And the gluten free version is just as delicious! But you also know that I’m not happy with just one thing. I like lots of options and I love trying new things! A great friend of mine has recently gone gluten and refined sugar free, so I’m always on the lookout for recipes to make for her. I love baking for other people! Now if only I could figure out how to get paid for that, then everything would be even that much better!!
These donuts don’t have the same flavor or texture as a traditional baked donut, but don’t let that scare you! The agave gives them a bit of a caramel-y flavor and they’re not overly dense as some gluten free baked goods can be. They are actually quite light and fluffy! I will admit there are quite a few ingredients, but once you get your pantry stocked, you’ll be good to go for quite a few batches of these babies!
*note: make sure to measure all ingredients – both liquid and dry alike – with dry measuring cups!
Agave Sweetened Donuts
(adapted from babycakes)
1/3 cup refined coconut oil, melted
3/4 cup brown rice flour
1/3 cup sorghum flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/8 tsp baking soda
1/4 tsp xanthan gum
3/4 agave nectar
6 T unsweetened applesauce
1/4 cup pure vanilla extract
Preheat oven to 325 degrees. Grease 2 donut pans with melted coconut oil or spray with coconut oil spray and set aside.
In a medium bowl, whisk together flours, potato starch, arrowroot, baking powder, kosher salt, baking soda and xanthan gum. Add agave nectar, coconut oil, applesauce and vanilla. Mix with a rubber spatula until the ingredients are combined and the batter is smooth. Drop 2 1/2 tablespoons of batter into each donut mold and spread a bit around to make it even.
Bake for 8 minutes, rotate 180 degrees and continue baking until the donuts are golden brown, which should be 8 minutes more. Let cool in molds for about 5 minutes before removing from pan and cool completely on a cooling rack. Coat with topping of your choice! I used a simple mix of powdered sugar & almond milk whisked together to easy icing consistency. Then I topped a few in coconut and a few in chopped nuts. Sprinkles would be great, too! Who doesn’t love sprinkles?