Monday 25 April 2016

Gluten Free Lemon Coconut Donuts


It's me.

I've been wondering when I'd have time to type up something..

If you didn't already know based on my lunatic-like ramblings on social media than earlier this year I decided to 'open' The Perfect Bite Bake Shoppe which has taken time away from my poor little blog. On top of working full time it's just been a weensy teensy tiny bit stressful.

And I am still weightlifting/crossfitting and most of the time my arms feel like they're going to fall off then I have to go pipe frosting on cakes and cookies. I feel a lot like Alice falling down the rabbit hole. 

Yes that seems about right. This week involved my first ticket, crying on the highway, dropping my phone in BCAAS. My work laptop breaking. Dropping an entire bottle of acetone in my room. Having a test for asthma which triggered an attack...OH and almost getting run over.

Honestly I am having a great time.

Rabbit hole... donut hole...


The reason I am here, today, typing to you. Would be donuts, obvously.

If you didn't know this and I have shocked you than I apologize my friend. I am sorry and I know you do-nut want me to do this ever again.

The kind folks at Mary Macleod's  sent me some goodies to try and I kept racking my brain trying to figure out how I was going to use them.

First of all, the tiny shortbread cookies are INSANELY DELICIOUS! It's the most perfect shortbread I have ever had. And they are so tiny -- could you possibly feel bad about delicate tiny cookies with chocolate chunks in them? I often get questions about my pricing and get defensive because I put a lot of time and effort into what I make. You can taste when something is made with love, I swear! These cookies are some QUALITY cookies. And I'm not much of a dessert person lately (shocking, I know!) because I am around it all the time. But I wanted to eat all of these :(

I think they would look adorable on top of cupcakes -- but to be honest I don't think they will last long around here now that they've been opened. Sigh.

I used to butterscotch shortbread crumbs on the donuts -- and if you do the cream cheese variation of the glaze you're basically having a coconut lemon cheesecake donut. And's bomb.

The crumbs are finely crushed but occasionally you get a little chunk and...well let's just say I live for those moments.

You can also use these as a base for a cheesecake or as a crumble topping OR YOU CAN EAT THEM WITH A SPOON BECAUSE OMG THEY ARE AMAZING. So buttery and sweet and...ugh. I just can't talk about it right now. I am too fragile. 

Now understandably because they aren't gluten free, if you have celiac or a severe intolerance you should buy gluten free cookies and use those instead! Crumbling them in the food processor is super easy and you can keep the remainders in an airtight container for cheesecake crusts or dessert toppings, too!

But if you AREN'T and are just a quasi gluten-consumer like me then....oh boy. These are unreal. I feel so thankful that I was allowed to try these and I will definitely keep my eyes open for more of their products because my family loved the cookies so much!

Alas. Enough with the jibber jabber and onto the recipe!