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.

Spicy Corn and Poblano Soup with Honey and Sage Cornbread

This is the season for soup. Today I made a Spicy Corn and Poblano Soup. I wanted some bread to go with it.  I was in the mood for some cornbread, but with a twist.  I have had this idea in my mind for a week to make a Honey and Pistachio Cornbread. I did not have pistachios, but I did have some sage. It is a wonderful combination. Here’s the recipe and it’s gluten free. This version is a lighter version of this soup, still packed with lots of flavor.

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Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup

Spicy Corn and Poblano Soup

1 large garlic cloves, unpeeled and minced

1 1/2  tbsp olive oil

1/4 tsp cumin seeds

1/2 cup onions, roughly chopped

1/2 cup poblano peppers, roughly chopped

1/2 cup red bell peppers, roughly chopped

1 cup organic frozen corn

1 tbsp chili powder

1 tsp cumin 

1 tsp cayenne pepper

1 tsp sea salt ( to taste)

1 tsp smoked paprika

4 cups vegetable broth

In a large sauce pan on a medium heat, add the oil and the cumin seeds and cook for a minute to release it’s natural oils, add the onions and sauté until transparent, then add the garlic and sauté until soften. Add your corn and spices. Stir and add 4 cups of vegetable broth. Bring to a boil for a minute and lower the soup to a simmer for 15 minutes. Serve hot with the Honey and Sage Cornbread.

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GF Honey and Sage Cornbread

Gluten Free Honey and Sage Cornbread

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

1 cup unsweetened Almond Milk

1/2 cup Organic honey

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and drizzle with olive oil and honey before serving.

Bake with Love ~ Gluten Free Christmas Star cookies

There are some people you just love cooking food for, you see their appreciation right away.  I love cooking and baking for my friends and family, but especially those who, yes, live to eat and love to eat!

So last night as I was putting invoices and labels together for my organic skin care company B’Tyli Natural Skin Therapies shipment. I decided to bake Christmas cookies for one of my foodie friends. We are always on Facebook talking about food, posting pictures of food, on all our social media spots. Last night being in the Christmas spirit, I came up with these Gluten Free Christmas Star cookies. You will never know these are gluten-free. I hope you can share them with those you love to bake for and always Set the Table with Love. 🙂

Gluten Free Christmas Star cookies

Gluten Free Christmas Star cookies
Gluten Free Christmas Star cookies

The flour below is a great gluten-free flour blend for baking cookies and pie crust.

Ingredients:

  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 cup organic cane sugar
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2  cage free egg yolks
  • 1 tablespoon gluten-free vanilla extract
  • 1/2 teaspoon sea salt

Directions: I am not a big gadget person. I made this recipe with a fork and spatula.

  1. In a medium container, whisk together rice flour, potato starch, tapioca flour and xantham gum together throughly. Measure out 2-1/4 cups of this flour mixture and place in a bowl. The remaining flour will be used to dust your counter when rolling out the cookie dough.
  2. In the bowl combine sugar and butter, I used a fork to blend these ingredients. Mix until smooth, scraping the sides of the bowl down occasionally with a plastic spatula.
  3. Add egg yolks and vanilla and mix until smooth, scraping down the sides of the bowl occasionally.
  4. Stir salt into the flour blend and add it to the sugar mixture. Mix completely until ingredients are well incorporated. Cover bowl and refrigerate for at least 1 hour.
  5. Preheat oven to 350F and line two baking sheets with parchment paper.
  6. Lightly flour the counter with remaining gluten-free flour mixture.  Place your dough onto counter and roll dough out until it is about 1/4-inch thick.
  7. Using 2 to 3-inch cookie cutters, cut dough into shapes. Place on prepared baking sheets.
  8. Bake for 8 to 12 minutes or until edges are golden. Let cookies cool on baking sheets for 5 minutes. Transfer to wire racks to continue to cool. I took a sifter and add powder sugar to each one.

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