that is a mouth full. but promise it is taste bud heaven!!
now the recipe we have to share with you all today is one recipe that we are thrilled to finally share! why you may ask? well it took us over 8 different recipes to get it just right.
have you ever had that recipe or creation that you made and it turned out great the first time…but then you try to re-make it and it turns out crappy?
this was that kind of recipe for us
we spent days and hours trying to re-create that first recipe we made.
the donuts came out perfect. loved the rich vibrant red from the beets. and the texture was spot on.
we wrote everything out! why did it not turn out the second time we made it?!?!
we admit we were getting very frustrated in the kitchen. oh the joys of baking gluten-free sometimes.
we wanted a beet cake donut (c’mon who doesn’t want a beet in their donut?) that had a soft cake-like texture with a bold red color!
after many long hours and few failures lots of lessons of making the worst donut ever. we finally got the recipe to where we are completely head over heels for! and we think you will too! and these babies are baked not fried.
think creamy glaze.
bake-time: 16-20 minutes
tools needed: 6 ring donut pan (or could use a muffin pan), bowl, blender, plastic bag and scissors**
Makes 6 baked donuts
- 2 tablespoon amaranth flour
- 1/2 cup millet flour
- 1/4 cup + 2 tablespoon tapioca starch
- 2 tablespoon flax meal (ground flax seeds)
- 2 1/2 teaspoon baking powder
- 3 tablespoon flax meal + 6 tablespoon water (to make flax gel) (or 2 eggs)
- 1/2 cup coconut sugar (or any sugar)
- 1 cup chopped roasted beets (about 2 medium/large beets)
- 1/2 cup buttermilk* (or yogurt may work)
Pre-heat oven to 325 degrees.
Skin and chop your beets and roast in oven till a fork can pierce into them.
While beets are roasting, place the 3 tablespoons of flax meal with 6 tablespoons of water in a bowl. Let sit for 10 minutes to form a gel. Next make your buttermilk. *this is what we did: place one cup coconut milk into glass cup along with 2 tablespoons apple cider vinegar, let sit for 10 minutes.
Once beets are done roasting (ours went for about 20 minutes or so). Let beets cool slightly than place the 1 cup chopped beets into blender along with the 1/2 cup buttermilk. Blend till mixed (be patient this can take a few minutes).. Once you have your beet puree, place it aside.
Grab a large bowl and place all dry ingredients and sugar into bowl. Mix together. (note: it is 1 cup + 2 tbsp total flour, you may use any gluten free flour blend of choice, or use spelt flour). quick note: we spoon our flours into a measuring cup than level off with a knife.
Next add in your flax gel and beet puree to dry ingredients. Stir till well combined.
Batter will be thick and sticky but with a light airy texture to it.
Spoon your beet donut batter into your lightly oiled donut pan (or muffin liners) and bake for about 16-20 minutes. or till a toothpick comes out clean.
While the donuts are cooling on cooling rack. You can begin making the sinfully delicious cashew dip!
Pure2raw Recipe: cashew cardamom dip (gluten-free, dairy-free, vegan, soy-free)
- 1/2 cup soaked and rinsed cashews pieces
- 1/4 cup coconut oil
- 2 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon cardamom (more or less for taste)
Place all ingredients for cashew dip into a blender and blend till smooth and creamy.
Once smooth pour your creamy cashew dip into a bowl and get ready to dip your donuts.
and feel free to lick the bowl along the way… we did!
donut dipping time
after you have frosted all your gluten-free cake beet donuts into the cashew dip you may be thinking what can I do with the leftover dip?
well, you could just eat it straight… which we were just about to do but then we thought of adding in some cocoa to make a chocolate cream dip to finish off the donuts. brilliant
we ended up adding 2 tbsp of cocoa to the leftover cashew dip and stirred till combined.
your super fancy piping bag a plastic bag and trim off the end with scissors
take your already frosted beet donuts and pip some chocolate cream on top.
have a little fun with the decorating part. there are no judges here
the kid in us came out when decorating these donuts- just like our donut bar.
that is it. and we promise it is worth it!
we were so thrilled to have created these super delicious gluten-free baked donuts that our taste buds were dreaming about. hope you enjoy them as much as we did
and do not worry if you are not a beet lover with the cashew ‘frosting’ on top you can’t even taste them!
now if that donut does not make you hungry or wanting a donut check out a few others of ours – we think we can make a donut fan out of you
what can we say we are baked donut girls at heart
now I just need to get Michelle to learn to take less photos
till next time,