As much as it saddened me to take nearly 2 weeks away from Tasty Yummies while we travel to Austin, Texas for SXSW and the Flatstock Rock Poster Convention, I am also very excited for the first time ever, to have a series of wonderful and very lovely guest bloggers holding down the fort while I am away. Right now I am in the car starting our journey from Buffalo, NY to Austin, TX, likely dreaming of these very doughnuts and all of the other delicious treats we have for you while I am gone. If only I could have found the time to make one of everything to take on the road with me, so I wouldn’t miss my kitchen too much.

I am excited that the first Tasty Yummies guest blogger, Tessa the Domestic Diva, made a very special donut recipe, just for you guys after reading about my own experience of making donuts for the very first time, not too long ago. Additionally she shares her three very popular donut recipes, which are all gluten-free and vegan. Tessa’s blog grabbed my attention recently both from the Allergy-Free Wednesday series she hosts with 5 other bloggers and more specifically with her Coconut Secret Bars, that inspired me to create my own Dark Chocolate Coconut Treats. I am so excited to have found her blog! All of Tessa’s recipes on her blog are free of gluten, dairy, and corn and each looks more delicious than the last. So now that you are drooling at the thought of even more donuts, please enjoy Donut Mania with Tessa the Domestic Diva!

When Beth asked me to do a guest post, I knew almost immediately I would like to create a donut for her.  I enjoyed reading about her first donut adventure, and knew she would love some more spins to put that donut pan to good use, and that YOU all might too!  I already had three donuts up on my blog, but the possibilities are really endless! (SSH!!  Let me let you in on a little secret:  baked donuts work well with most muffin batters!  Add a hole and a little frosting, and you’ve created a crowd-pleasing donut! I won’t tell if you don’t!)

Donuts lend themselves to personal creativity and tastes very nicely.  Think of a favorite flavor combo, and most likely you can make it happen. Go ahead, don that baker’s hat and start cooking! And if you are feeling less than adventurous (my sisters tease me all the time how I can whip things together in 10 minutes when it would take them 60), here is a recipe to get you started, and a few more to make sure you’re fully inspired and ready to bake!!

Here are some alternative donut recipes, with loads of frosting/topping options that can be used on ANY donut, all of which are wholesome, gluten-free, and vegan:

Pumpkin Donuts
Healthy Cake Donuts (this post also talk about how to make donuts WITHOUT a donut pan!)
Banana Donuts

[print_this]Maple Apple Cinnamon Donuts, Vegan + Gluten-free
makes approximately 18 mini-donuts or 7-8 regular sized donuts (this depends on your pan)

Wet:

• 1/2 cup applesauce
• 1/4 cup oil (I used melted coconut oil)
• 2 tablespoons chia meal/flax meal mixed w/ 3 tablespoons hot water
• 1/2 cup palm sugar (or other granulated sugar)
• 2 tablespoons maple syrup
• 1 teaspoon molasses
• 1 teaspoon vanilla
• 1/4 teaspoons maple extract (optional but yummy!)

Dry:

• 1/2 cup oat flour
• 1/2 cup teff flour (or brown rice)
• 1/4 cup potato starch (or tapioca)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon guar gum (optional)
• 1/2 cup finely diced tart apple

Maple Butter Glaze:

• 2 tablespoons Earth Balance (or butter)
• 2 tablespoons vegan cream cheese (Trader Joe’s has a new one made w/ coconut oil!)
• 2 tablespoons maple syrup to achieve desired consistency

Preheat your oven to 350 degrees.  In a medium-mixing bowl, whisk the wet ingredients.  Place the dry ingredients minus the diced apple, in order over the top.  Whisk in to fully incorporate all ingredients.  Fold in the diced apple.

Dollop spoonfuls of the batter into a greased donut pan.  Fill about 2/3 full.  Bake for about 8 minutes for mini donuts, and 12 for regular.  You want the tops to be just done! I used a mini donut pan (12 holes) and made about 18 mini donuts.

Mix your glaze:  Beat the cream cheese, butter, and maple syrup until smooth (I used an immersion blender to eliminate the lumps).  Drizzle over the muffins.  If you like your glaze thinner, you can add more maple syrup or milk of choice. If you like yours more like a spreadable frosting, reduce the amount of liquid!

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