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Banana Bread Gluten-free Doughnuts with Maple Hemp Heart Glaze
What sounds more comforting than warm, homemade banana bread, straight from the oven? How about banana bread doughnuts. How about banana bread doughnuts dipped into a maple-sweetened hemp heart glaze? I’m sorry if you are drooling on your keyboard, but also, sorry not sorry. These are the best! They didn’t last more than a few hours over here.
These doughnuts are a wonderful use for those overripe bananas you have sitting on the counter. Bake these babies up for the perfect weekend breakfast, or make them ahead and you have the perfect on-the-go breakfast for this busy work day mornings. They aren’t sickeningly sweet, most of the sweetness coming from the bananas, the little bit of coconut sugar and of course, the beautiful, glossy maple hemp heart glaze.
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Maple Glazed Pumpkin Spice Coconut Flour Donuts
OK guys, so I didn’t want to make this the world’s longest post title, but check it out: these donuts are not only gluten-free, but they are also totally grain-free and even nut-free! Bonus round – they are also dairy-free and refined sugar-free. Best part is, even in being the most “free-friendly” donut recipe I have made yet, I finally impressed my donut-obsessed hubby with a homemade gluten-free donut!! This has been a many year long odyssey, so I feel like I should get a medal or an award or something.
To be fair, this is the first time I have ever actually fried donuts at home, so I am certain that has a lot to do with Mark’s adoration. None the less, these puppies are healthier than the white flour containing crap he has an affinity for, so a win is a win!
Whenever I make my usual baked donuts at home, Mark and I argue over the fact that they just aren’t real donuts. He always claims they are basically just a circular muffin when they are baked and not fried in any way. I now kinda have to agree with him there!
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Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts – Gluten-free + Vegan
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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Gluten-Free + Dairy-Free Chocolate Donuts
This past weekend was a busy one for us, we had our first-ever Pop-Up shop at Modern Nostalgia, a women’s boutique here in Buffalo. It went really well, it was a ton of fun and we were very happy with how it all came together. However, after working from home for the last 10 or so months, I forgot how exhausting retail can be, talking with people all day, being on your feet, etc.
Since our pop-up shop ran from Thursday night until Saturday night, it was three days that we were away from our computers and our client work and three days I was away from the kitchen. That’s a lot for me when I am in town and not on the road somewhere. So, Friday morning when we woke up, I decided to whip up another batch of these donuts that I had made once before, and both Mark and I loved. The first time I made them they came out delicious, but I didn’t realize that you are supposed to only fill the slots in your donut pan about 3/4 of the way full, so they were more like muffins with holes through the middle. They batter rose so much it just closed off the hole on top. I was a little bummed out, but they were so delicious we happily gobbled them up, knowing that I would just have to make them again really soon. Darn!
The first time I made these donuts I simply melted about 1/3 cup of dairy-free chocolate chips in the microwave in a shallow bowl and when the donuts were cooled I just swirled them around in it and that was it. The second time I made these (the ones in the photos) I tried to get fancy and make a chocolate glaze with cocoa powder, honey and coconut oil. It turned out OK but it just didn’t have a strong enough chocolate flavor, it tasted more like honey, so I didn’t even bother with sharing the measurements because I think that going with straight melted chocolate is much better.
You could also come up with your own chocolate glaze or a peanut butter glaze, you could add little mini chocolate chips to the batter or sprinkle them on top of the glaze before it sets. Same with cocoa nibs or peanuts, sprinkles, etc. Have fun. I kept it simple this time, but now that I have this donut pan, you can be sure you will be seeing lots more fun donut recipes on Tasty Yummies.
[print_this]Gluten-Free + Dairy-Free Chocolate Donuts
makes approximately 8-10 donuts – this is the pan I use- 1/2 cup blanched almond flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1/4 teaspoon of salt
- 3 large farm fresh brown eggs
- 1/4 cup coconut oil, melted (you could also use grapeseed oil or melted butter)
- 1 tablespoon of vanilla
- 1/2 cup of honey (or other liquid sweetener)
For dipping:
Approximately 1/3 cup of melted dairy-free gluten-free chocolate chips (I like Enjoy Life or Sunspire brands)Preheat the oven to 350º F. Lightly grease your donut pan with just a bit of coconut oil, vegetable shortening, etc.
In a large mixing bowl, combine the flours, baking soda, cocoa powder and salt, stir until well blended. In a medium sized bowl, whisk together the eggs, coconut oil, vanilla and honey.
Add the wet ingredients to the dry mixture and mix very well by hand or with a mixer. Make sure it is well combined. I find that piping the batter into the pan is easiest. I just fill a gallon-sized freezer bag with the batter and seal it off, then I cut a very small hole at one of the corners and use it like a piping bag, it makes it so easy to fill the donut pan. You could also carefully spoon the mixture into the pan. Fill your donut pan about 3/4 of the way full.
Bake for about 15-18 minutes, or until a toothpick comes out clean. Once cooled, dip into melted chocolate, peanut butter, sprinkle with toppings or just eat plain!
Note: If you are using a donut maker rather than a donut pan, follow the directions that come with your machine for cook times. [/print_this]
