You spin me right ’round, Baby……

Some of you may remember my surrender to Celiac and my declaration that I will NOT partake in foods that make me sick. You may also remember that only a few weeks after publicly declaring my guarantee to my gut that I had a complete and utter meltdown in a shopping centre because I wanted a freaking donut. I knew that it would make me sick and I just didn’t care. But what stopped me was not the horrible stomach ache and immediate migraine. What stopped me was that, after having an amazing gluten free donut at Babycakes NYC in Orlando, I just knew that I could make something more scrumptious than that shopping centre, fatty donut.

My first attempt came from the Babycakes NYC cookbook which has proven a springboard for recipe trials for me. It was pretty good and satisfied that donut desire. But yesterday the harkening of the hole was very strong and I decided to adapt and test for my team meeting.

I have always loved donuts. Daylight Donuts in Main Street in Broken Arrow was always so delicious, particularly early mornings. Who can go past the maple bar or the simple glazed donut?

Later, I became obsessed with Dunkin Donuts donut holes……. They were so easy to pop in your mouth and were responsible for the “Freshman Five” despite dancing 8 hours a day. (It couldn’t have been the Little Caesars’ and beer in the dorm, of course.I promise I was studying Mom!). And don’t even get me started on Krispy Kreme aka full of crack.

But, they are all off limits and just not worth the pain. So I bring you a delicious alternative that is sure to put a smile to your dial and a dunk to your coffee.

Gluten Free and Low Fat Donuts – yield 17 donuts
               Disclaimer: This recipe was super fast to make, although because I’m such a                                  messy cook, the chocolate ganache clean up was diabolical!
2 cups gluten free all purpose flour
1 tsp xanthan gum
1 & ½ tsp baking powder
1 & ½ tsp baking soda
2 eggs lightly beaten
340 grams low fat vanilla yogurt
2 Tbls applesauce
2 tsp vanilla
5 Tbls sugar free maple syrup

Topping of your choice:
Cinnamon Sugar
Chocolate Ganache
150g chocolate melts
50 g light cream
Peanut Butter Ganache
75 g chocolate melts
75 g peanut butter
50 g light cream

Preheat oven to 160 and spray the donut tins with low fat cooking spray. I used a pastry brush to ensure the entire donut was covered.  

Combine all the dry ingredients and whisk (you can add ¼ cup cocoa powder for chocolate and maybe a bit more yogurt if you need it).

Combine all wet ingredients in another bowl and combine.  

Make a hole in the centre of the dry ingredients and tip the wet ingredients in. Gently fold altogether until just combined. The mixture will be thick & airy.  

I like to use a piping bag for donuts but, since I was making two flavours, the easiest way is with 3 bags. Set a large piping tip in one bag and set aside.  

Put another bag into a tall cup and fill with mixture.  

Once filled, twist the top, turn point side up and snip. Place the filled bag directly into the other bag with the piping tip so you don’t have to wash the tip between flavours.  

Divide batter evenly into pans with a circular motion but don’t fill too high or you will have donut muffins!  

Bake for about 8-10 minutes until golden and skewer comes out clean. Let cool for a minute or two and then invert onto cooling racks.  

If you are covering in cinnamon sugar, do this while they are hot or it won’t stick (you can brush on butter before dipping in the cinnamon sugar but that adds fat)  

To make a chocolate ganache, put the chocolate melts into a small glass bowl and microwave in bursts of 20-30 seconds, stirring in between, until melted. Add cream and mix. You may need to microwave again for 10 seconds to make it thin again. Dip the donuts in the ganache. Coat with gluten free sprinkles (check carefully as Cake Mate are gluten free, but Queen are not).  

Enjoy with a steaming hot coffee and friends and next time you are at the shopping centre, can walk past Donut King with your head held high, no headache or stomach ache, and have the knowledge that healthier and yummier donuts are only 15 minutes away!

Comments

  1. GK says:

    I have never been one to enjoy the traditional donut. For me they were always too greasy and that’s when they are fresh and warm!! So imagine how I felt about cold iced donuts ewwww…. yuk. These recipes so much better!!
    No fatty after-taste just pure flavour and enjoyment of whatever you have chosen to cook/consume.
    I can attest to the flavoursome goodness of the chocolate ganache donuts, as a confessed chocaholic myself, they are the best!!!!
    GK

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