Light, fluffy,  soft and tender, subtly sweet, perfectly spiced and just all kinds of wonderful!

Something that you may or may not know about me is that I LOVEEEEE donuts!

I remember growing up, when I was finally was allowed to walk to school by myself, each week I would try to save some of my pocket money and leave for school a few minutes early just so I could swing by this cute little bakery and pick up a freshly baked, fluro frosted, pretty pink donut (with extra sprinkles) to eat as I finished my walk to school. It was heaven!

And, one of my first jobs was actually at a cafe/donut shop in our local mall! I loved making and frosting (and eating) all the donuts!And boy did I eat allllll of the donuts. And then some!

These days I don’t buy donuts very often because a good gluten free donut can be a little hard to come by. And, since we’ve moved to Melbourne and being isolated (but safe) at home, we don’t know our way around just yet and a lot of the go-to recommended places are not currently open for business.

So, whats a girl to do  . . . she heads to the kitchen and whips up a batch and you guys, these donuts . . . exceeded all of my expectations!

I’ve made donuts before but not like this. These donuts are next level deliciousness I tell you and even spunky husband and Eve agreed. Hands down, without question, the best donuts I’ve ever made! Ever!

And that glaze. Made with a mix of dark chocolate and nut butter . . . it’s everything I love in life all served up on one delicious donut!

So rich, so chocolaty (with a cheeky hint of espresso if you’re feeling it), paired with those light as air, cinnamon spiced, snickerdoodle donuts and finished a deliciously buttery, crisp and crunchy cookie crumble . . .

My life is now complete.

Wait eating these, while drinking coffee = life complete!

Donuts + espresso infused chocolate + nut butter AND a cookie crunch! OOooO yes!

Made with just 6 ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in around 20 minutes!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) but indulgent enough to enjoy for a little late night indulgence (with a cup of chocolate-chai for me please)!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly.

From my heart to yours, enjoy xo

 

{Baked – Grain Free}
Chocolate Glazed Snickerdoodle Donuts

Makes 6

Ingredients –

2 eggs

2 Tablespoons of vanilla yoghurt

1 teaspoon of vanilla

1 cup of almond flour

1 teaspoon of coconut flour

1/4 cup monk fruit sweetener – or coconut sugar / granulated sweetener of choice

1 teaspoon of cinnamon – I use cinnamon spice Before you speak coffee because I love the extra flavour it brings with the hint of turmeric and espresso – use EMS10 to get 10% off if you want to try it – believe me, you do!

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

For the glaze –

1 cup of dark chocolate (chips or chopped)

1 (heaping) Tablespoon of smooth almond butter – I used The Almond Farmers dreamy choc fudge almond butter 

1/2 teaspoon of instant espresso – optional

For serving –

2-3 cookies, crushed.

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Grease your donut pan (or muffin tray) then set aside.

3 – Place all donut ingredients in to a small bowl and stir until well combined.

4 – Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray

5 – Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.

6 – Set aside to cool while you make your glaze.

To make the glaze –

7 – Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.

8 – Once melted, dip each donut in to melted chocolate and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.

9 – Sprinkle with a crushed cookie – optional but SO GOOD!

10 – Devour!

Enjoy xo

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Question of the day –

What’s your favorite flavor donut?

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your donuts (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post {Baked – Grain Free} Chocolate Glazed Snickerdoodle Donuts first appeared on Better with Cake.

Oh you guys I have something a little extra special for you today!

Today, sweet invisible internet friend of mine, we are making donuts!

But not just any ol’ run of the mill donuts. Today, we are baking ourselves some secretly healthy, light and fluffy vanilla spiked Strawberry Choc Chip Donuts.

Oh and if you don’t happen to have a donut pan please do not disregard this recipe, just switch out the donut pan for a muffin tray, boom problem solved. I got your back yo, don’t you worry about that!

I think these donuts are a little extra special because this recipe was created by sweet darling daughter of mine. That’s right, 4 years old and she is coming up with some killer recipe ideas. What can I say, she did her mama proud

Before starting pre-school the little lady and I have only really been apart just a handful of times and never for an extended period of time. If I did leave her it was always with spunky husband or my dear ol’ dad so this whole transition to pre-school thing was a big deal for us. And she (we?!) took to it flawlessly.

Actually, girlfriend loves pre-school so much that she was devastated when she woke up on saturday morning to the news that school wasn’t on. Poor girl was heartbroken. I figured with her daddy away at work we should have ourselves a super fun girls day. And that’s exactly what we did.

We read a million hundreds thousands until mama lost her voice and couldn’t read another word lots of her favourite stories, we had ourselves a special little “coffee” date complete with extra sprinkles of course. We also painted our nails and we made these delicious little donuts all at the little lady’s request.

You guys . . . these donuts . . . They are light and fluffy, spiked with the perfect amount of vanilla, rippled with sweet juicy bites of fresh strawberries and speckled with rich, delicious dark chocolate chips. What can I say, my girl did me proud.

These donuts are light and fluffy and just perfectly sweet which makes them a totally acceptable breakfast option.

Perfect for an extra special valentines day brunch or morning tea with the one you love.

They also make for the perfect little dessert.

These donuts also freeze really well so you can wrap them up and pack them in school/work lunch bags.

But really, these donuts are just all kinds of delicious and the perfect way to spend 30 minutes sharing special moments, making sweet memories with precious little helpers who are growing up way to quickly!

Plus you get the added bonus of being able to eat  light, fluffy, vanilla spiked donuts that are rippled with sweet juicy bites of pretty pink strawberries and studded with antioxidant rich, dreamy, delicious dark chocolate chips that also just so happen to be totally healthy.

What more could you want?

Apart from more donuts . . . and maybe a time machine?

{Baked} Vanilla Spiked Strawberry Choc Chip Donuts
Makes approx 8-10 light, fluffy, subtly sweet, secretly healthy vanilla spiked choc chip studded, berrylicious donuts

Ingredients –

1 egg – vegan friends sub your fave egg replacer

3/4 cup milk

1 Tablespoon of coconut oil, melted and cooled

2 teaspoons of vanilla extract

1 cup plain flour – I like to use cassava flour (or Bob Red Mil’s 1:1 GF flour blend) to keep them gluten & grain free

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 cup monk fruit sweetener (sub coconut sugar)

1/4 teaspoon of salt flakes

1/4 cup Strawberries finely chopped

1/2 a block (about 1/4 cup) of your fave dark chocolate roughly chopped

Method –

1 – Preheat oven to 150′F (350′F) and have your donut (or mini muffin) trays out ready

2 – In a large bowl place egg, vanilla, milk and coconut oil then whisk to combine.

3 – Into the vanilla/egg mix sift your flour, sugar, baking powder, baking soda and salt then whisk to combine.

4 – Add strawberries and chocolate chips until almost combine. Careful not to over mix.

5 – Pour the batter evenly into your donut trays – either use a spoon,pour from a jug or transfer to a ziplock bag and snip off a corner and “pipe” the mixture in.

6 – Bake for 8-10 mins, until lightly golden and the tops spring back when lightly pressed.

7 – Allow to cool in their trays for 5-10 mins then transfer to a wire rack to cool completely.

FYI – these babies freeze really well and keep for a 3-5 days covered in the fridge.

Enjoy xo

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Question of the day –

If you could choose to do any one thing as an extra special treat, anything, anywhere, anytime, what would it be?
For me at the moment I would fly my sweet family (near and far) to meet in Denver for a shopping spree at cherry creek mall with a detour VIA Target complete with giant coffees from Starbucks, followed by a nuggets game, then burgers at Cherry Cricket and we would finish the day off with some TCBY salted caramel fro yo, yo and a big handful of Stauffers animal crackers

The post {Baked} Vanilla Spiked Strawberry Choc Chip Donuts first appeared on Better with Cake.

OK so . . . Donuts . . .

I can never decide do I say doughnuts or donuts?

I’m going with donuts because well, it looks cuter and it’s shorter so less typing for me = winning!

Sorry but that’s just how it’s gonna be my friend.

So these donuts . . .

One of the first things our girl requested as part of her birthday treat table was donuts . . . “donuts with choc-lick and lots of sprinkles please mama”

So donuts with choclick and sprinkles it is sweet girl.

Oh and if you don’t have yourself a donut baking tray never fear, you can totally make these as sweet little cupcakes instead, no excuses

These donuts are light, tender and fluffy, loaded with sweet vanilla flavour and lots and lots of sprinkles. Although you can’t really see the sprinkles, they kinda melted into the donuts while they were baking but we all knew there were there and that’s what matters right?

Light, fluffy and subtly sweet vanilla donuts with a chocolate hardshell glaze that crackles as you bite into it.

Divine!

I thought I would try a little experiment and use coconut oil instead of my usual butter or Greek yogurt  in this recipe and oh my deliciousness, love!

And because these donuts are oven bakes and have coconut oil in them totally makes them healthy right? Oh you know I’m right. And the super sister say so , so it must be true!

Totally healthy, loaded with immune boosting nutritional value from the coconut oil and the rich antioxidants from the dark chocolate hardshell glaze what more could you possible want?

Now go make these donuts already! I mean if you know what’s good for you

Vanilla Funfetti Donuts {Baked} with Chocolate Hardshell Glaze
Makes approx 8-10 delicious donuts

Ingredients –

1 egg – vegan friends use your fave egg replacer

3/4 cup vanilla almond milk (or milk of choice)

1 Tablespoon of coconut oil, melted and cooled

2 teaspoons of vanilla extract

1 cup plain flour – I like to use cassava flour (or Bob Red Mil’s 1:1 GF flour blend) to keep them gluten & grain free

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 cup monk fruit sweetener (or coconut sugar)

1/4 teaspoon of salt flakes

Optional – Your favourite Sprinkles –  as many or as little as you like.

For the Glaze –

1 block (or 1/2 cup) dark chocolate  – I use dairy free

1 teaspoon of coconut oil

Sprinkles, sprinkles, sprinkles for sprinkling!

Method –

1 – Preheat oven to 150’F (350’F) and have your donut (or mini muffin) trays out ready

2 – In a large bowl place egg, vanilla, milk and coconut oil then whisk to combine.

3 – Into the vanilla/egg mix sift your flour, sugar, baking powder, baking soda and salt then whisk to combine.

4 – Add sprinkles if using and gently stir to almost combine. Careful not to over mix as this can cause the colours to run and you just end up with a funky coloured donut – which still tastes delicious just looks a little . . . greenish/grey funky is all.

5 – Pour the batter evenly into your donut trays – either use a spoon,pour from a jug or transfer to a ziplock bag and snip off a corner and “pipe” the mixture in.

6 – Bake for 12-15 mins, until lightly golden and the tops spring back when lightly pressed.

7 – Allow to cool in their trays for 5-10 mins then transfer to a wire rack to cool completely.

8 – When your donuts have just about cooled its time to get our glaze on which is simply a matter of melting the chocolate and coconut oil together until smooth and all kinds of delicious looking. So go ahead and do this by your preferred method – I myself am a melt it in a bowl over a pot of simmering water kind of girl but do what you feel people, whatever works.

9 – Once your chocolate and coconut oil are all delicious and melty take one donut at a time, face plant it directly into the delicious melted chocolate, allow a little of the excess to run off before placing on a wire rack and showering with an excessive amount of sprinkles. Repeat until all donuts have been dunked and sprinkled.

10 – Allow to sit at room temperature for a few minutes to set or you can speed this process up by placing in the fridge or freezer for a few minutes. Or you could just go head and get all ooey gooey and deliciously sticky by inhaling sampling a delicious donut before they have even set.

FYI – these babies freeze (glazed or unglazed) really well and keep for a 3-5 days covered in the fridge.

Enjoy xo

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Question of the day –

What is your all time fave donut flavour?

The post Vanilla Funfetti Donuts {Baked} with Chocolate Hardshell Glaze – Gluten Free – Grain Free – Paleo first appeared on Better with Cake.

So I’m going to be totally cliche today and talk about the fact that I can’t even believe that it’s may already?!

Seriously, how fast is this year going?

Good bye summertime.

The mornings and evenings are getting much, much cooler which of course I love – Hello winter coats, jeans and uggs!

But May already?! I can’t believe it!

Although . . . May means Cinco De Mayo and I love an excuse to get my mexican on!

Knowing that Cinco de Mayo was coming up has had me craving mexican like a mad woman, so I have had my menu pretty much planned for this day for weeks! (←yes I am a huge nerd, ain’t no hiding it people, I am what I am)

We will be kicking off our day with these ah-mazing looking mexican pancakes , lunch will be none other than our very own Mexican BLT sliders with a side of corn chips, home made restaurant style salsa and of course mountains of guacamole! Dinner . . . I’m tossing up between this ah-mazing looking tequila and lime steak salad or this black bean and quinoa citrus salad . . . what do you think?

I do know I plan to wash it all down with several of these  festive looking beverages and to finish things off . . . we will be having donuts. Or is it doughnuts? I’m going with donuts because its easier to type. Um lazy much?!

Either way . . . they will be inhaled consumed!

I was so torn about what to make for my cinco day dessert . . . I’m not usually a fruit lovin dessert eater. Don’t get me wrong, I love fruit but when it comes to dessert . . . usually I think richer flavors . . . chocolate, vanilla . . . you know . . . the usual. But when I think if mexican food I think light and fresh so lemon and lime donuts it is and light and fresh is exactly what they are – winning!

These are kinda like a family friendly edible margarita . . . in my mind anyway . . .

These donuts are slightly sweet and almost refreshing . . . easy to eat . . . and very addictive!

Oh and the glaze . . . do not skip the glaze. Although these babies are delicious just as they are, they are like citrus spiked little sponges and soak up the glaze which if you set them in the fridge adds this awesome little crunch to the top of these super soft lemon lime deeeelicious little donuts!

cant. stop. eating!!!!!

Oh and if you don’t have a donut baking tray please don’t let that stop you from making these ah-mazing little treats, just use a muffin tray instead! Boomshakalocka, I told you I got your back! Now go . . . get baking

Grain Free Lemon and Lime  Donuts {baked} with Lemon Lime Glaze

Makes 16 delicious donuts

Ingredients –

1/4 cup butter or ghee, softened

2 Tablespoons of plain coconut or Greek style yoghurt

1/3 cup vanilla almond milk

2 teaspoons of vanilla extract

1 egg – vegan friends sub your fave egg replacement

zest and juice of 1 lime

zest and juice of 1 lemon

1/2 cup monk fruit sweetener (sub stevia or coconut sugar)

1 1/4 cup plain flour – I use cassava flour

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon of salt

For the Glaze –

1 cup powdered monk fruit sweetener (or powdered sweetener of choice)

1 Tablespoon of coconut or Greek style yoghurt

1 Tablespoon of vanilla almond milk

juice of 1/2 a lemon

juice of 1/2 a lime

Optional but recommended –

1 Tablespoon of monk fruit sweetener

zest of 1/2 lemon

zest of 1/2 lime

Method –

1 – Preheat oven to 175’C (350’F)

2 – In a medium bowl place butter/ghee,  yoghurt, milk, egg, vanilla, zest and lemon/lime juice and whisk until well combined.

3 – Sift flour, sugar, baking powder, baking soda and salt into egg/milk mixture and whisk until just combined.

4 – Pour batter into donut tray and bake for 12-15 mins, until golden and the tops spring back when lightly pressed. A toothpick should have just a few crumbs attacked when inserted into the thickest part.

5 – Allow to cool in tray for 10 mins, then transfer to a wire rack to cool completely.

6 – While your donuts are cooling prepare your citrus sugar if using. In a small bowl combine sugar and lemon/lime zest and stir to combine. Set aside.

7 – Now we make our glaze, in a small bowl sift powdered sugar.

8 – Squeeze in lemon and lime juice, add yoghurt and milk a teaspoon at a time stir until smooth. Keep adding milk until you reach your desired consistency.

9 – Dunk each donuts into the glaze and finish with a sprinkling of lemon/lime sugar . . . just because you can.

Happy Cinco De Mayo!!!!!!!!!!!

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Question of the day –

What is your favourite mexican meal?

The post Grain Free Lemon and Lime Donuts {baked} with Lemon Lime Glaze first appeared on Better with Cake.

After working at a doughnut store for a good few years in my early high school days I was sure I would never want to look at, let alone eat another doughnut for the rest of my life. Which is why it took me by complete surprise when what felt like out of nowhere I got this unshakeable idea in my head. I just could not push it aside…..so finally I gave in … here is my result. An oven baked “doughnut twist” with a delicious maple glaze .

Please don’t be put off by the fact that this recipe looks lengthy, its really very simple. The hardest part is waiting for the dough to rise. I think you’ll agree that its worth the wait.

So here is what you will need.

Ingredients –

For the dough –

1 cup of milk (I use skim)
1 sachet of dry yeast
3 T. sugar
1 egg
2-2 1/2 c. flour

For the first/pre-glaze maple glaze :

1/4 cup milk (I use skim)
1/2 cup white sugar
1 teaspoon cinnamon
1 teaspoon maple syrup

For the final and fabulous maple glaze –

1 cup powdered sugar, sifted
1 tablespoon milk (I use skim)
2 teaspoons maple syrup

Method –

Heat the milk how ever you prefer, (microwave, saucepan, in a bowl over simmering water) until very warm to the touch.

Sprinkle the yeast over the warmed milk

then add sugar. This will start “feeding” the yeast.

Add the egg,

stir together until well combined. FYI the bubbles are a good sign, they mean that the yeast is “active and living”

Stir in flour 1/2 cup at a time

with a wooden spoon until the dough becomes too sticky and difficult to stir.

Turn the dough out onto a well-floured surface

knead it until smooth (adding sprinkles of flour if dough is a little to sticky).

Place the dough in a large bowl,

cover with a thin cloth, and allow it rise in a warm place until double in size (about 1 hour).

Preheat oven to 175’C (350’F).

Place a little flour on a large cutting board, then turn the dough out.

Cut the dough in half and set aside on some baking paper.

Gently roll half of the dough out until it’s about an centimetre thick.

Next we mix up our first maple glaze.

In a medium size bowl place 1/2 cup sugar

pour in 1/4 cup milk (I use skim)

sprinkle in 1 teaspoon cinnamon and 1 teaspoon maple syrup.

whisk to dissolve the sugar slightly and until well combined.

Use a 2 inch cookie cutter or cup to lightly indent the centre of the dough.

Brush half of the glaze over the first part/half of the rolled out dough.

Place the second half of the dough on top of the dough we just brushed with glaze and carefully stretch/roll out  to match the width repeat indentation and brush with remaining glaze.

Using a sharp knife, cut from the outer edge into the indentation and repeat the entire way around making wedge shapes.

Carefully twist each wedge/section tucking the end under or pinch slightly so that it stays twisted. Whatever works is fine

I apologise for not having any photos of my twisting by it wasn’t impossible for me to get any with such sticky, maple glaze covered fingers. Here is the finished product…

Bake in your preheated oven (175’C/350’F) for 18-22 minutes (mine took 20 minutes).

Now we mix up the final, fabulous maple glaze topping –

Sift 1 cup powdered sugar into a small bowl then add

1 tablespoon milk and 2 teaspoons maple syrup

mix until consistency is smooth and glaze-like

Allow the doughnut twists to cool slightly

generously brush with your fabulous glaze.

These are so yummy, slightly crispy on the outside but so,so soft on the inside. See how soft they are…..Yum! They also seem to soak up some of the delicious, fabulous final glaze.

They can be served as it, warm with a cup of tea or coffee.

Or as decadent dessert serve with a scoop of ice cream, warmed mixed berries and finally drizzle with generous lashings of caramel syrup.

Nutritional Info (approx per glazed doughnut twist) obtained using fatsecret.com –

Cal – 80
Fat – 0.3
Carbs – 17
Protein – 1.8

The post Maple glazed Doughnuts with a Twist first appeared on Better with Cake.