Monday, 25 April 2016

Gluten Free Lemon Coconut Donuts



Hellooooo.


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...


AH YES!


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 -- so...how 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 ...it'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!

Gluten Free Lemon Coconut Donuts 



Yields 12-16 Donuts

Gluten Free (except optional topping)

Ingredients:


  • 1 1/4 cup oat flour
  • 1/2 cup almond flour
  • 1/4 cup coconut flour 
  • 1/2 cup unsweetened shredded coconut 
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon xanthan gum
  • 1/2 cup organic coconut sugar (or cane sugar) 
  • 3/4 cup vegan buttermilk*
  • 1 tablespoon vanilla bean paste 
  • Zest of 1 lemon 
  • Juice of 1/2 Lemon
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons greek yogurt, room temperature (or use applesauce) 
  • 2 tablespoons white chocolate, melted (or applesauce for vegan version)
  • Egg replacer for two eggs (2 teaspoons plus 4 tablespoons water)*

*I prefer egg replacer to flax eggs but you use whichever method you prefer! Of course you can substitute this with 2 whole large eggs which I often do and this and yields amazing results!



For the Glaze:


  • 1/4 cup almond or coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil 
  • Remaining juice from second 1/2 lemon 
  • 2 cups confectioner's sugar, sifted 
  • Optional: Add 2 tablespoons cream cheese to the glaze
  • Optional but HIGHLY SUGGESTED top with a blend of shredded coconut and (not GF) Mary Macleod's Butterscotch Shortbread Crumbs 


Directions:



  1. Preheat oven to 400 degrees F 
  2. Grease/spray at least 2 donut pans and set aside (I use the Wilton brand pans and you can just use 1 and wash in between batches -- if you do make sure you COOL the pan before adding a new batch!)
  3. In a large mixing bowl combine all dry ingredients and whisk together
  4. Add in all wet ingredients and stir together until fully combined
  5. Scoop batter into a pastry bag or large ziploc bag, cut the tip off and pip your donuts into the pan ensuring it is no more than 2/3 of the way full -- with a wet finger pat down the peaks on the donuts left by the piping bag so your donuts are flat 
  6. Bake each batch of donuts for 10 - 12 minutes making sure to cool the pan off completely before you re-use it or use multiple pans
  7. Gently turn the pan upside down and gently agitate it and the donuts should fall right out -- put them on a wire rack to cool!
  8. Allow donuts to cool completely before glazing them!
  9. For the glaze add the milk and vanilla into a small saucepan and heat on medium until the mixture is hot but not boiling
  10. Remove from heat, add in confectioner's sugar and stir thoroughly until smooth
  11. Pour into a shallow bowl and set aside to thicken 
  12. Dip top half of donut into the glaze, gently wiggle the donut while upside down to get ride of excess, then place bottom half down onto parchment paper or baking sheet 
  13. You can dip multiple times for a thicker glaze!
  14. While glaze is wet add coconut/shortbread crumbs 
  15. Allow to dry fully before packaging/boxing them up!







I really really suggest the cream cheese icing option. I am telling you -- that and the butterscotch shortbread crumble on top is DEADLY.








And by deadly I mean HEAVENLY.


It's weird that both of those are synonymous somehow. Because it makes you feel like you died and went to heaven, I guess? Weird.







I love making new recipes and watching other people try them. WHAT DO YOU TASTE AND WHAT DO YOU SMELL AND WHAT DO YOU HATE OR LOVE TELL ME ALL THE THINGS!









I think the coconut really stands out in the donuts -- and that is a simple and beautiful decorating option, too!


Usually I am all about the complicated decor and excessive doodads and dinglies and glitters and sparkles but.


Hey. Keeping it simple is nice, too :)






And for contrast using toasted coconut would offer a really nice textural balance and colour balance, too! If you choose not to use cookies or don't have any on hand. BUT IF YA DO FOR GOD'S SAKE DON'T BE CRUEL!

And as a final hurrah...I present the olympic donut rings. Which realistically I think should and could replace the originals.


Athletes love donuts, too. Trust me. I have seen it.







Hopefully you give these a try! If you do, please shoot me message about how it went!


Happy Donut Devouring!


XO

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