It’s Fall, Y’all

by Alexandra London-Gross on October 23, 2014

in Food, Recipe

I have to admit this is my third try on getting this recipe somewhat perfected. I really, really wanted donuts last weekend. There was something about the crisp fall air that wafts smells from the farmers market throughout Downtown. In my perfect world, I could have just purchased a perfect doughnut from the market and called it a day, but that’s not my reality. Nothing a little creativity (and a lot of patience) can’t solve!

Perfecting the flour blend was the biggest issue. I think that I kind of remember what the texture of doughnuts is like and this still isn’t it. I think every gluten-free mix is going to result in a batter that turns out a little chewy, but these are still darn good!

Mini Pumpkin Doughnuts (vegan, gf)

Mini Pumpkin Doughnuts

by Alex London-Gross

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: bake bread breakfast dessert dairy-free gluten-free soy-free vegan pumpkin Halloween Thanksgiving fall

Ingredients (18 mini doughnuts)

    Dry Ingredients

    • 1/2 cup gluten-free oat flour
    • 1/4 cup + 2 tbsp potato starch
    • 1//4 cup white rice flour
    • 1 1/2 tsp baking powder
    • 2 tsp pumpkin pie spice

    Wet Ingredients

    • 2/3 cup unsweetened almond milk + 1 tbsp apple cider vinegar
    • 1/2 cup coconut sugar
    • 1/2 cup pumpkin puree
    • 2 tbsp coconut oil, melted

    Glaze and Toppings

    • 1 cup powdered sugar
    • 2 tbsp coconut milk
    • 1 tsp cinnamon
    • Finely chopped pecans

    Instructions

    Preheat oven to 350F.

    Mix the almond milk and apple cider vinegar together and allow to sit (makes vegan buttermilk).

    Whisk together all of the dry ingredients in a small bowl. Set aside.

    Whisk together all of the wet ingredients. Slowly stir in the dry ingredients until just combined. It might look a little clumpy and runny but will set up quickly.

    Oil your doughnut pan, Fill a sandwich bag with batter, seal and cut off one of the tips to create a pipping bag. Fill each doughnut well 2/3 full with batter.

    Bake for 10 minutes. Allow to cool before topping.

    Whisk together the powdered sugar, coconut milk and cinnamon until smooth. Dip the top of each doughnut into the glaze then dip into chopped pecans. Allow the glaze to firm before serving.

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    Mini Pumpkin Doughnuts (vegan, GF)

    Easy and fun to make. I tried to use flours that I already had in my pantry or something that could be easily found (grind your own oat flour!). The potato starch definitely made the difference in the texture, so I don’t think that could be swapped out but if you have brown rice flour that could be used in place of white rice.

    Mini Pumpkin Doughnuts (vegan, GF)
    I should add the disclaimer that while I didn’t fry these doughnuts, they are still full of sugary goodness and therefore not the healthiest option for breakfast. But bring them to your weekend tailgate or brunch and go on a juice cleanse tomorrow. Life is short and so is fall.

     

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    Morning Glory

    by Alexandra London-Gross on September 29, 2014

    in Food, Recipe

    Monday mornings seem to be both wonderful and terrible all at the same time. It always a little hard to let go of the weekend freedom and get moving in the morning. Monday mornings also are so productive. I love starting the day early at the studio, practically loosing my voice from excitement and coming home to a second cup of coffee before settling into work.

    By now, we all know I love a muffin, especially on Mondays. One of the biggest treats I’d buy myself while in school was a Morning Glory muffin from Whole Foods. The muffins were huge and so packed with fruits and veggies. One time I swore the muffin was 50% shredded carrots. I loved them but it’s been a long time since enjoying every glutenous (yes, that’s right) bite. I was inspired to make a fall version, taking advantage of some fresh roasted pumpkin puree and fall apples.

    Fall Morning Glory Muffins (Paleo)

    Fall Morning Glory Muffins

    by Alex London-Gross

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Keywords: bake breakfast bread snack gluten-free paleo apple carrots pumpkin muffin fall

    Ingredients (6 muffins)

    • 3/4 cup cashew flour
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1/4 tsp ground ginger
    • 1 egg
    • 1/2 cup pumpkin puree
    • 1/2 cup shredded carrots (about 1 medium)
    • 1/2 cup shredded apple (about 1 small)
    • 1/4 cup dried cranberries
    • 1/4 pepitas

    Instructions

    Preheat oven to 350F.

    In a large mixing bowl, whisk together the cashew flour, cinnamon, ginger and baking powder. Stir in the pumpkin puree and egg until smooth. Fold in the carrots, apple and cranberries.

    Scoop batter into a muffin tin. Top with pepitas and press into the tops.

    Bake for 30 minutes.

    Allow to cool completely before storing.

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    Fall Morning Glory Muffins (Paleo)

     

    I used cashew flour (or meal) since it has more of a neutral flavor compared to almond, but that could certainly be used. Pumpkin, cranberries, apples, what else could taste more like fall?

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