Gluten Free and Dairy Free Donuts (Old Fashioned and Chocolate)

Mmmm… Donuts…

I have definitely missed donuts since I stopped eating gluten. Especially since it is a favored treat in my office. Many donuts have come and gone and I have only been able to drool over them. This is why I decided to invest in a mini donut maker. I plan on finding a pan too, this just happened to be what I found. But I am very happy with it. I went online and found a simple recipe to try it out and I think I found my base recipe to wok off of! I made a second batch and added some cocoa powder, a little more coconut milk to make it a pourable consistency, and voila! Chocolate mini donuts!

The original recipe can be found at http://www.sunbeam.co.nz/recipes/d/doughnut-maker-gluten-free-doughnut-batter/

I have modified it a little…

*Before you begin baking make sure all of your ingredients are gluten free as well as dairy free (if you are going that route.*

Donuts! (Old Fashioned Style and Chocolate) Gluten free and Dairy free

Grease the pans of the Donut Maker or donut pans (I haven‘t tried them in the oven yet as I don‘t have a pan to do so). Pre-heat your Donut Maker (I have a mini one).

1 c Rice Flour
½ c Quinoa Flour
½ Casters sugar
1 ½ tsp Baking Powder
Cinnamon and Nutmeg to taste

• Combine all dry ingredients in a bowl. 

½ cup Butter, melted
¾ cup Coconut Milk
1 Egg, beaten

• Pour the butter, milk, and egg into the dry ingredients. Mix in until fully incorporated and is a pourable consistency. 

• Pour the batter into the donut cups until they are full. Close the lid once all cups are full. Cook for 8 minutes, or until golden brown. 

• Allow to cool and then frost, glaze, sprinkle, or just enjoy!

Makes approximately 27 mini donuts.

To make chocolate donuts add 3 tbsp unsweetened cocoa powder and increase the milk until it is a pourable consistency, approximately 1/8 cup.

To make a simple glaze beat together 2 tbsp milk with ¼ to ½ cup powdered sugar. If it isn’t thick enough add more sugar.
For a chocolate glaze add ½ tbsp cocoa powder and 1 tsp vanilla.

Please let me know what you think! And if you try it in the oven please let me know how it works out!

and if any pf my co-workers are reading this... you know what to look forward to Monday morning :D

Apple Oatmeal Muffins (Gluten and Dairy Free)

Good morning readers!


Yesterday morning I woke up craving oatmeal muffins. I haven’t had an oatmeal muffin in over a year, and I had time before work so I whipped up a dozen muffins that hit the spot (and made about 4 other people’s day as well). One of my co-workers has been bringing in apples so I brought a few home and added them as well.

I hope you like these as much as I, my co-workers, and my 4 year old son did!


*As with any Gluten. Dairy, or other allergen free food you must make sure the ingredients are allergen free as well.


Also be aware some people with Celiac are also intolerant to Oats. See below the recipe for variations!!*


Apple Oatmeal Muffins (makes a good breakfast muffin)
(Gluten Free and Dairy Free)


1 c Old Fashioned Rolled Oats (Bob’s Red Mill has Gluten Free Oats)
1 c Rice or Coconut Milk
1 egg
½ c Melted and cooled butter (I use Earth Balance non-dairy)
½ c Brown Sugar
½ c Rice Flour
¼ c Sorghum Flour
¼ c Quinoa Flour 
¾ tsp Xanthan Gum
½ tsp baking soda
1 tsp baking powder
Cinnamon and Nutmeg to taste
1-2 c chopped Apples
½ c coarsely chopped Walnuts (optional)



1. Combine the Oats and Milk. Let them soak for 20-30 minutes.


2. Preheat Oven to 400 degrees; Grease a muffin tin (the entire cup) or use liners in each cup.


3. Let the egg sit at room temperature until ready to go into the Oats and Milk mixture


4. Mix all of the dry ingredients together in a separate bowl. Once the dry ingredients are fully mixed, and   20 minutes has been up for the Oats, mix the egg and melted butter in with the Oats until it is a yellow cream of Oats-looking mixture.


5. Pour the Oats mixture into the dry ingredients; mix thoroughly.


6. Fold the Apples into the batter.


7. Spoon the batter into each cup until they are 2/3 of the way full (don’t be skimpy on the batter… you want nice muffin tops :)


8. Bake in a 400 degree oven for 20 minutes, or until the top is slightly brown and a toothpick comes out clean. 


9. Let them cool in the pan for a few minutes before transferring them to a rack or plate.


Enjoy :)

Variations:


Instead of Oats: Try Quinoa Flakes. Use 1 ½ to 2 c Quinoa Flakes in place of the Oats and let them sit in the milk for 3-5 minutes prior to mixing with everything else.


In Place of Apples/Walnuts: You can omit them or replace them with frozen berries like Blueberries, Blackberries, or Strawberries. 


Flours: Mix and match! I find that the Rice, Quinoa, Sorghum mixture gives me the texture I am looking for. Using straight Rice Flour (1 cup) also works, it may not stay as moist or flakey as long (although I can’t contest to that… these never make it to day 2 no matter what flour I use). I am having fun playing with different flours, if you are playing with Gluten Free baking I highly suggest experimenting with different  flours, it is pretty amazing what you will discover!

Oatmeal Peanut Butter Chocolate Chip (Gluten and Dairy Free)

This is a second variation from the Peanut Butter and Apple Cinnamon Quinoa Cookie (also Gluten and Dairy free)

*Please remember with every recipe you do, make sure all ingredients are gluten and dairy free to your standards. You local co-op is a wonderful place to shop for alternative foods. Also most Fred Meyers have a Natural Foods section with a variety of gluten and dairy free choices*

Oatmeal Chocolate Chip (Gluten and Dairy free)

Preheat oven to 350 degrees

½ c Butter (I used Earth Balance, non-dairy)
½ c Peanut Butter; creamy or crunchy depending on your taste

Cream the butters together thoroughly.

¾ c Brown Sugar; packed
¼ c White Sugar

Cream the sugars into the butters until it makes a creamy paste.

1 Egg
1 tsp. Vanilla

Mix these in thoroughly (see below picture)

½ c Rice Flour
¼ c Sorghum Flour
¼ tsp Xanthan Gum
½ tsp Baking Soda
¼ tsp Baking Powder
Cinnamon and Nutmeg to taste

Mix these in a separate bowl until they are fully combine; incorporate thoroughly with the butters mixture.

1 c Gluten Free Oats (I used Bob’s Red Mill)
½ - 1 c Chocolate Chips (omit if you just want Oatmeal Cookies)

Mix evenly through out the batter.

Grease your cookie sheets and drop the cookies onto the pan by the spoonful. Flatten them a little so they are approximately 1 ½ - 2 inches in diameter. Bake in pre-heated oven for 8-10 minutes. Pull them out when the edges begin to brown and the top is undercooked, it will finish cooking on the sheet. Let them rest on the cookie sheet for 1-2 minutes before transferring to a rack or wax paper to cool.

This will make a little less than 2 dozen cookies.

Right out of the oven... mmmm

Peanut Butter and Apple Cinnamon Quinoa Cookies (Gluten and Dairy Free)

Good afternoon readers!!

I haven’t posted in awhile (shame on me right?), but I do have a wonderful cookie recipe to share with you. My mom has been baking Oatmeal Cookies lately and I have been wanting one ever so bad, but even the thought of the side effects from the wheat flour made me feel a little sick. I finally buckled down and bought myself some Gluten Free Oats (Bob’s Red Mill is the brand I found). I then did some research on Gluten Free Oatmeal Cookies. I saw a few places suggesting Quinoa Flakes in place of Oats. I just so happen to have some on hand :)

After browsing around on Allrecipes.com (great site for recipes if you haven’t heard of it already) and looking at 20 or so different Oatmeal Cookie recipes (glutenous of course), I formulated a recipe in my head.

My co-workers gave both variations a big thumbs-up today :)

*Please remember with every recipe you do, make sure all ingredients are gluten and dairy free to your standards. You local co-op is a wonderful place to shop for alternative foods. Also most Fred Meyers have a Natural Foods section with a variety of gluten and dairy free choices*

Peanut Butter and Apple Cinnamon Quinoa Cookie (Gluten Free and Dairy Free)

Preheat oven to 350 degrees

½ c Butter (I used Earth Balance, non-dairy)
½ c Peanut Butter; creamy or crunchy depending on your taste

Cream the butters together thoroughly.

¾ c Brown Sugar; packed
¼ c White Sugar

Cream the sugars into the butters until it makes a creamy paste.

1 Egg
1 tsp. Vanilla

Mix these in thoroughly

½ c Quinoa Flour
¼ c Rice Flour
¼ tsp Xanthan Gum
½ tsp Baking Soda
¼ tsp Baking Powder
Cinnamon and Nutmeg to taste

Mix these in a separate bowl until they are fully combine; incorporate thoroughly with the butters mixture.

1 ½ - 2 c Quinoa Flakes
½ - 1 c Chopped Apples

Mix evenly through out the batter.

Grease your cookie sheets and drop the cookies onto the pan by the spoonful. Flatten them a little so they are approximately 1 ½ - 2 inches in diameter. Bake in pre-heated oven for 8-10 minutes. Pull them out when the edges begin to brown and the top is undercooked, it will finish cooking on the sheet. Let them rest on the cookie sheet for 1-2 minutes before transferring to a rack or wax paper to cool.

This will make a little less than 2 dozen cookies.

(find Oatmeal Peanut Butter Chocolate Chip cookies here.. )