Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts

I made these donuts yesterday for my son, since he was out of school, because of all the Georgia ice we are getting. I was surprised how much he loved them, since they were Vegan.  He ate three donuts in one sitting. My biggest surprise was how much my husband loved these donuts. He even asked, when he got home after work, Are all the donuts gone? Yes!! Victory!! He is my picky eater when he comes down to vegan and gluten free foods, but he loved these. I hope your family will enjoy this recipe as much as my family has.

Vegan Gluten free Cinnamon, Cardamon and Ginger glazed Donuts
Vegan Gluten free Cinnamon, Cardamon and Ginger glazed Donuts
Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts
Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts

 For the Gluten-Free Donuts

3 /4 cup white rice or brown rice flour

1/2 cup sorghum flour

¼ cup potato starch

¼ cup tapioca starch

1 tablespoon cinnamon

1-1/2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon xanthan gum

¼ teaspoon sea salt

3/4 cup organic raw cane sugar

½ cup Almond Vanilla Milk

⅓ cup coconut oil + extra for pan

½ cup unsweetened applesauce

1 teaspoon organic vanilla extract

For the glaze:

1 cup confectioners sugar

1 1/2 tablespoon almond milk (add a little more if you want it thinner, add more sugar if you like your glaze thick)

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon ginger

1/2 tsp vanilla

*YOU CAN ADD MORE SPICES TO THIS GLAZE, IF YOU LOVE THESE SPICES. I NORMALLY DO. 🙂

INSTRUCTIONS:

To make the doughnuts. Preheat your oven to 350 degrees and grease your doughnut pan. Combine the flours and starches, organic cane sugar, baking powder, baking soda, cinnamon and salt in a bowl, mixing well. In another bowl add applesauce. In a sauté pan add milk and coconut oil, on low heat. You want to just melt the oil. Whisk the oil and milk until the coconut oil is melted. Add the warm mixture to the bowl of applesauce. Add vanilla extract and whisk. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix. You just want to mix until the flour is incorporated completely.

Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8  to 1/4 inch from the top. Bake for about 20 minutes ( depending on your stove it may take less time or more) until lightly golden brown around the edges. Use a toothpick to insert in the center of the donuts, the toothpick should come out clean.

Let cool in the pan for 5 minutes. Slide a thin spatula or butter knife around the edges of the doughnuts to help loosen them out. After donuts have cooled, place on a cooling rack and allow to cool fully before topping.

The Glaze

To make the glaze. Mix the ingredients together until smooth. Invert doughnuts into the coating, letting the excess drip off on a cool rack or drizzle over the doughnuts. I also made a Cinnamon Sugar to sprinkle on the donuts after the glaze has been applied. Very optional, but delicious.

Gluten Free Rustic Banana Nut Bread

My husband loves Banana Nut Bread and so do I . Every week I buy him organic bananas for his snack. This week he did not eat them for a snack, so mama had to make some banana nut bread for us. I love this recipe because the ripe bananas makes it sweet and I only used 1/4 cup of brown sugar.  You can see from the pictures, I like it rustic. It’s not pretty, but delicious.

This will be our snack over the weekend.  Psst… Remember to Set the Table with Love. 🙂

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GF Banana Nut Bread
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GF Banana Nut
My rustic GF Banana Nut Bread.
My rustic GF Banana Nut Bread.

Ingredients:

1 cup mashed organic ripe bananas ( I ended up using 3 bananas)
2 large organic eggs, beaten
1/4 cup organic olive oil
1/4 cup  light brown sugar (packed down)
1 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup walnut pieces

Instructions:

Preheat the oven to 350ºF. Line a 9-inch loaf pan with a piece of parchment paper.

In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, salt, vanilla and cinnamon and beat until a smooth sticky batter forms. Stir in the walnut pieces by hand, save a few to nestle into the top of the bread.

Spoon the batter into the loaf pan and spread evenly, if you like. I gently spread mines because I wanted that rustic bread look.   Nestle into the top some extra walnut pieces.  Bake on the center rack for 55-60 minutes, if necessary, depending on your oven, until the center is done. Use a wood kabob stick or like my mama use to do, poke a knife down the center, gently.  If it comes back clean, it’s a done deal.

Ovens vary, so check the loaf at 50-60 minutes.  My bread baked for an hour in my Whirlpool.

Ode to Chocolate Cake! Chocolate Pecan Ganache Cake with Chocolate Butter Cream Cheese frosting

Organic Chocolate Pecan Ganache Cake with Chocolate Butter Cream Cheese frosting[/caption]

So sometimes I get a craving for Chocolate! Ladies and Gents do you know what a girl is talking about! Last night the craving it hit a sista really hard.  I love too cook but baking is not my expertise. However, when a girl needs to do what she needs to do, it is on and popping.  Okay the Ganache and Pecans came after we ate half of the cake. LOL

Here’s to CHOCOLATE!! AND a few NUTS!! 🙂

This recipe was inspired by my southern mama, she always started every recipe with these words. “Lisa, first you need two sticks of butter.” So this is not for the faint of heart or tummy. This is just straight out , “Girl you put your foot in that”. LOL

Organic Chocolate Pecan Ganache Cake with a Chocolate buttercream frosting

Ingredients

2 tsp of unsweetened organic cocoa powder ( for dusting baking pans)

2 cups of organic flour

3/4 cups unsweetened organic cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp sea salt

2 cups organic cane sugar

2 sticks of organic butter, softened ( 1 cup ) and enough to grease baking pans

4 organic eggs

1 cup organic vanilla almond milk

1 tbsp vanilla extract

2 tbsp of organic sour cream

Directions

  1. Preheat oven to 325 degrees F. Grease with butter two 9 inch round pans dust pan with 2 teaspoons cocoa powder or as needed.
  2. Whisk flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and soften butter in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and butter, one at a time, blending in the first egg before you add the second one. Slowly mix in the milk, vanilla extract  into sugar mixture until smooth and incorporated.
  3. Reduce mixer speed to low and gently mix flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pans, evenly.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean about 40 minutes.

Chocolate Butter Cream Cheese Frosting

1 1/2 (8 oz.) packages of cream cheese, softened

4 tbsp. organic almond milk

4 cups  organic confectioners’ sugar

1/4 cup butter, softened

2 tsp. vanilla extract

1/2 cup of organic cocoa powder

pinch of sea salt

In a bowl beat together the cream cheese, 3 tbsp of almond milk, confectioner’s sugar, butter, vanilla, cocoa powder and sea salt into a spreadable consistency.  Add the other tbsp of milk if needed.  Spread over completely cooled cakes. Remove the first cake onto cake dish, spread frosting on top of the first cake evenly. Add the other cake onto and spread the rest of the frosting over the entire cakes. Add cooled chocolate ganache and pecans if desired.

Chocolate Ganache

4 oz of chocolate, chopped

1/2 cup organic almond milk

Easy version
Place chocolate chips or pieces in a large bowl. Heat almond milk on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before spreading over the cake.  Best result is the allow the cake to set first before adding the ganache. You do not want the frosting to get warm.  I allowed my cake to set in the fridge over night and then I added the cooled ganache and pecans.

Gluten Free Vanilla Bean Pound Cake

I love all the holiday treats, but boy my tummy usually is not happy after all those bake goods. Gluten is not always my friend, like we hang for a cookie or two, but after awhile,  she start getting suspect and all. LOL.

Organic Gluten Free Vanilla Bean Pound Cake
Organic Gluten Free Vanilla Bean Pound Cake

So I decided to make this wonderful Gluten Free Vanilla Bean Pound Cake. I was a little scared because a lot of the times I buy gluten free flour blends and they taste like cardboard or just nasty. This time around I made my own blend, since I am a little more educated about gluten flours and how to use them to get the results you want.

I hope you enjoy this recipe.

  • 1 cup Sweet White Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Potato Starch
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1 cup Butter, room temperature
  • 1 cup Granulated Sugar
  • 4 Eggs
  • half of a vanilla bean (de seed the bean add to the mixture)
  • 1 tsp Vanilla

Directions

Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla beans and vanilla, blend until completely incorporated.In a separate bowl, combine the flours, potato starch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely.

Vanilla Glaze

  • 3 cups powdered sugar (sifted)
  • 1/2 cup non dairy milk
  • 1 whole vanilla bean
  • 1 dash sea salt

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