Peanut Butter Doughnuts with Chocolate Peanut Glaze

Are you a doughnut lover? I have long been a lover of doughnuts especially the hot cinnamon covered doughnuts that are so common in every food court around Australia. When I was little and Mum and Dad would take my sister and I to the small local shopping centre I would stand with my nose pressed against the glass of the small doughnut stand. My wide eyes would watch as the attendant pressed a button to dispense a perfect ring of dough into hot oil, after a minute or two she would flip the doughnut over to fry on the other side. The doughnut would then be drained and flipped into a shimmering bucket of cinnamon and sugar before being slipped into a paper bag and then placed in my hands still warm and fragrant with the comfort of all that is good in the world.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished Life

Although that doughnut stand is no longer there, and I can no longer belly up to any doughnut counter I want and order a ring of cinnamon-sugar coated warm carbohydrate comfort, I still love doughnuts and they still mean comfort to me.
I have yet to try making a fried version, but for now I am happy playing around with my mini doughnut pan and the many flavour opportunities provided by being able to bake doughnuts at home – and I can easily make them gluten free too!

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifeYou will love how easily these peanut butter and chocolate treats come together. The ratio of flavour pay off to actual work is high here. Meaning: you get delicious home-baked treats for less than twenty minutes of work.
When you remove them from the oven I dare you not to sneak one out of the pan for a quick taste test! These make your house smell like warm melted peanut butter and brown sugar. There is nothing but comfort and sweet memories there. Once they are cooled you dip them into pure melted chocolate and then quickly into chopped salted peanuts. You can eat them warm with chocolate dripping down your chin, but they are just as enjoyable once they have cooled and the chocolate has set. I boxed these up quickly after they set to gift Dad for Father’s Day, but I did manage to steal one. (For quality assurance of course.)

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished Life

I can promise if you present a tray of these to your loved ones, or your colleagues, you will be met with awe and then a frantic scurrying for people to get to the tray first. Just don’t tell them how truly easy they are. Sometimes comfort is only a mixing bowl away.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifePeanut Butter Doughnuts with Chocolate Peanut Glaze

Gluten Free | Makes 15 Mini Doughnuts

Ingredients:

  • 100 grams peanut butter (crunchy or smooth)
  • 30 grams butter
  • 60 grams (1/3 cup + 1tbs) white rice flour
  • 60 grams (1/3 cup + 1tbs) brown rice flour
  • 60 grams (1/2 cup + 1tbs) almond meal
  • 60 grams (1/2 cup) buckwheat flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • ¼ teaspoon cinnamon
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 100 grams (1/2 cup) brown sugar

For the glaze:
150 grams semi-sweet dark chocolate
½ teaspoon vegetable oil
¾ cup salted roasted peanuts, roughly chopped

Method

  1. Preheat your oven to 180C (350F) and thoroughly grease two twelve hole miniature doughnut pans.
  2. In a small bowl melt peanut butter and butter together by microwaving in short 30 second bursts. Stir in between. Once completely melted, set aside to cool.
  3. In a large bowl whisk together white rice flour, brown rice flour, almond meal, buckwheat flour, salt, baking soda, and cinnamon.
  4. In a separate bowl whisk together milk, eggs, vanilla extract, and brown sugar.
  5. Whisk melted peanut butter mixture into milk mixture slowly until completely smooth.
  6. Whisk wet mixture into dry mixture until smooth.
  7. Spoon mixture into a large piping bag fitted with a round tip. Pipe mixture into doughnut pan. Remember to fill the holes only 2/3 full as the mixture will rise.
  8. Bake in preheated oven for 12-15 minutes or until the tops are lightly golden and spring back when gently pressed down.
  9. Remove from oven and place on a cooling rack. After five minutes turn the doughnuts out onto the cooling rack to cool completely before glazing.
  10. To make the glaze: chop chocolate into small pieces and place in a microwave-safe bowl. Heat in short bursts in the microwave and stir in between. Once completely melted and smooth mix in vegetable oil. Dunk one side of each doughnut into the glaze and then into the chopped peanuts. Place on a line baking sheet for the glaze to set. You may wish to place this tray in the refrigerator once all doughnuts have been topped.
  11. Keep stored in an airtight container in the refrigerator for two to three days. Bring to room temperature before eating for maximum enjoyment.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished Life

Banana and Coconut Baked Doughnuts (gluten free)

I had to get these doughnuts out of the house. After eating two on Sunday and another two on Monday, when I was reaching for my third (all before dinner mind you) I knew that I had a good recipe on my hands, but a problem where my health goals and skinny jeans were concerned. So, I packaged them up, called Dad, and told him that there would be a delivery for him tomorrow from me, care of Chris. (I love that he doesn’t mind playing delivery man during his lunch hour). My Dad sent me home with a car-washing care package on Saturday so it was only fair that I repaid him with doughnuts. That’s the way the payment system works in our house!

Banana and Coconut Baked Doughnuts | Gluten Free | Thoroughly Nourished Life

The reason I couldn’t stop myself after one doughnut? Firstly, these ones are kinda healthy (shh – don’t tell Dad): there isn’t too much sugar because the ripe bananas provide natural sweetness to the batter, and there are only two tablespoons of olive oil instead of butter. Secondly, banana and coconut is one of my favourite flavour combinations (see here for evidence): the banana and bold coconut partner perfectly in these soft little cakey rounds and the coconut glaze on top really seals the deal. Also, toasted coconut should be sprinkled on everything.

Banana and Coconut Baked Doughnuts | Gluten Free | Thoroughly Nourished Life

I love baked doughnuts. I love that they don’t require scary deep-frying instruments and all that oil that I would probably burn myself with, and I love that they can go from a wish to reality in about 30 minutes. These would make a wonderful lunch box treat, and you could probably get the kids to help you with the measuring, mashing, stirring, mixing and dunking. You should probably let them help with the eating too, I suppose.

Banana and Coconut Baked Doughnuts | Gluten Free | Thoroughly Nourished Life

Banana Coconut Baked Doughnuts

Gluten Free | Makes 15-16 mini doughnuts | Will keep in an airtight container in the refrigerator for up to 3 days

Note: If you do not require these to be gluten free you can use 250 grams of plain flour in place of the first five ingredients. If you do this reduce the milk to ¼ cup.

Because coconut flour soaks up a lot of liquid you may need to use up to ¾ cup of milk in the recipe. You want a loose, muffin type mixture for your baked doughnuts. Add the smaller amount of milk first and if required add the extra ¼ cup.

Ingredients

For the doughnuts

  • 50 grams sorghum flour
  • 50 grams almond meal
  • 50 grams brown rice flour
  • 50 grams white rice flour
  • 50 grams coconut flour
  • 50 grams brown sugar
  • 50 grams caster sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup Greek/natural yoghurt
  • ½ – ¾ cup milk
  • ¾ cup mashed ripe banana (about 2 large bananas)
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut essence
  • ½ cup shredded coconut

For the glaze

  • 1 1/2- 2 cups icing sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon coconut essence
  • 1/2 cup toasted coconut flakes

Method

  1.  Preheat the oven to 180C (350F) and oil 16 holes in two 12 hole mini doughnut pans. You could also use muffin tins if you do not have doughnut pans.
  2. In a large bowl whisk together sorghum flour, almond meal, brown rice flour, white rice flour, coconut flour, brown sugar, caster sugar, salt, and baking soda. Whisk well to ensure there are no lumps of sugar.
  3. In a separate bowl whisk together yoghurt, 1/2 cup milk, mashed banana, eggs, oil, vanilla extract and coconut essence.
  4. Add wet ingredients to dry ingredients and whisk together. The mixture should be similar to a muffin batter. If the batter is too thick add the extra 1/4 cup of milk. Stir in shredded coconut.
  5. Spoon batter into a large piping bag fitted with a wide-mouthed round tip and pipe into doughnut holes. This is much easier than spooning it in!
  6. Place pans in the oven and bake for 15-20 minutes or until the tops spring back when lightly touched. Swap position of the trays halfway through baking time.
  7. Once cooked, remove from oven and allow to cool completely on a rack before glazing and decorating.
  8. To make the glaze: In a medium-sized bowl  whisk together 1 1/2 cups icing sugar, 2 tablespoons milk, and coconut essence. The consistency should be runny, but not watery, you want it similar to a custard consistency. Add extra icing sugar or milk as required to reach the right consistency. Place coconut flakes into a small bowl. Dip doughnuts into glaze first and then into toasted coconut. Place on a lined baking tray or cooling rack to dry.

Banana and Coconut Baked Doughnuts | Gluten Free | Thoroughly Nourished Life

Chocolate Chip Doughnuts with Chocolate Glaze (gluten free)

Baked doughnuts with chocolate chips, covered in a chocolate glaze and dipped in chocolate sprinkles. Welcome to your sweet saviour on a rainy Tuesday such as today.  Is there anything better on a grey sky day than something warm straight from the oven? Just the memory of these cakey, vanilla scented, chocolate glazed gems transports me back to my arm chair where I am wearing fuzzy socks (with shorts, this is still Queensland), reading a great book, and drinking a warm cup of tea. Despite the fact that I am currently wearing high heels, reading emails and contracts, and drinking a mostly warm cup of tea (well, at least I got the last part!).

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Is there anything better than an easy sweet treat on a rainy day? And the first day back at school for Australian kids too – these would be a perfect after-school treat or baking project. If you can measure, whisk, and stir then you can have the scent of vanilla doughnuts wafting through your house in about fifteen minutes without the mess (and extra fat) of their deep-fried cousins. Although, if someone finds a gluten free deep-fried doughnut I will be happy to taste it – for posterity of course.

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I was very happy with the blend of gluten free flours in these doughnuts. The texture was perfect and none of the flours had an overpowering flavour that dominated the whole cake. The chocolate chips were a pleasant surprise and the glaze, well, what’s a doughnut without glaze? These little doughnuts also have a secret: they are quite low in fat. Shh – don’t tell Dad, he has the leftovers in his lunchbox today…

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Chocolate Chip Doughnuts  with Chocolate Glaze (gluten free)

Note: If you do nut require these doughnuts to be gluten free, you can replace the gluten free flours/meals (first five ingredients) with 240 grams plain flour. If you do not have a doughnut baking pan (I found mine here) you could use a well-oiled mini muffin pan. The number of doughnuts and the cooking time may vary slightly.

Makes approximately 20 mini doughnuts.

Ingredients

For the Doughnuts:

  • 50 grams sorghum flour
  • 50 grams almond meal
  • 50 grams buckwheat flour
  • 50 grams potato flour
  • 40 grams brown rice flour
  • 50 grams brown sugar
  • 50 grams caster sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup low fat milk
  • 2 large eggs
  • 2 tablespoons butter, melted and cooled
  • 1 and 1/2 teaspoons vanilla essence
  • 1/4 cup milk chocolate chips
  • 2 teaspoons cornflour (ensure this is gluten free)

For the glaze:

  • 1 and 1/2 cups icing (confectioner’s) sugar
  • 2 heaped tablespoons cocoa powder
  • 1/2 teaspoon vanilla essence
  • 3-4 tablespoons milk
  • Chocolate sprinkles to finish

Method:

  1. Preheat your oven to 180C (350F) and thoroughly grease two twelve-hole miniature doughnut pans.
  2. In a medium bowl whisk together sorghum flour, almond meal, buckwheat flour, potato flour, and brown rice flour. When these are well combined whisk in both sugars, salt, and baking powder.
  3. In a separate medium bowl whisk together milk, eggs, butter, and vanilla.
  4. Whisk wet ingredients into dry ingredients until well combined. This is a very wet, thin batter, but don’t worry it will rise into puffy cakey doughnuts when baked.
  5. Toss chocolate chips with cornflour and set aside for a moment.
  6. Measure two tablespoons of batter into the holes of the miniature doughnut pans. If you are using a mini muffin pan ensure each hole is only two-thirds full.
  7. Drop a few chocolate chips into each batter-filled hole. Bake in oven for 10-15 minutes or until the tops are lightly golden and spring back when gently pressed down.
  8. Remove from oven and place on a cooling rack. After five minutes turn the doughnuts out onto the cooling rack to cool completely before glazing.
  9. To make the glaze: In a wide shallow bowl, whisk together icing sugar, cocoa powder, vanilla, and three tablespoons of milk. The icing should be runny, but not too watery. If it is too thick add the extra tablespoon of milk.
  10. Shake sprinkles out onto a flat plate to make dunking easier.
  11. Dunk one side of each doughnut into the glaze ensuring an even coverage and then dunk into the sprinkles. Place on rack for icing to set. If it is too humid or hot you may wish to place the doughnuts on a plate in the refrigerator for the glaze to set.
  12. Keep stored in an airtight container in the refrigerator for two – three days.

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