Rather than bore you with details of the constant wallpaper scraping and other real-life, highly repetitive, and very zen activities of new home ownership (maybe I should blog about it?!), I’m going to talk about doughnuts instead. AW YEAH. Glazes and sprinkles and yums and AALLLLLL that. Let’s do it.
My bud Ashley from The Edible Perspective is an expert on the subject of doughnut making and even better, she knows her way around some higher vibe doughnut making as well. So she developed, tested and photographed a book‘s worth of content about it and the results are so, so great. I had a doughnut pan kind of languishing in the back of a cupboard for a long time. I had bought the cookbook from a very high profile bakery with the hopes of executing their doughnuts at home. So I bought the pan and tried the recipes out. Multiple attempts and totally disappointing results each time. Always such a bummer!
Then Ash sent me a copy of her book. Let’s talk about changing the game entirely. Her combination of flours makes for a pretty wonderful texture, without all the expensive gums that can be ubiquitous in gluten free baking. Her advice and approach comes from a place of experience, warmth and accessibility. I always appreciate her encouraging and authentic voice. The potential for innovative flavour combinations is showcased to the utmost through the pages. There’s doughnut cakes, savoury treats, ice cream, and! She even thought of my sweet pup with a recipe for peanut butter and pumpkin doggie doughnuts. Cute right?
I went with her vegan maple doughnuts and a version of her tahini maple glaze for topping. We were out of tahini so I went for almond butter and a complimentary fat pinch of sea salt to work its magic with the maple. So, so yummy.
Anyway, I’d like one of you to have some doughnut fun at home, so Ash is letting me give away a copy of her book, Baked Doughnuts For Everyone (plus a dope set of measuring spoons)! All ya gotta do is tell me what your favourite doughnut is in the comments. Mine? The grapefruit and candied ginger one from Pies ‘n’ Thighs in Brooklyn ranks pretty high. Prior to that, I was more of a classic raspberry jelly-filled kinda gal. But I promise if you bake me any of the goodies from Ash’s book, I’ll pretty much be your bestie for life. Yep, they’re that good. I’ll close the giveaway next Monday (the 28th), so tell me about your faves, people! (Note: giveaway is open to US, Canada + UK residents only) THE GIVEAWAY IS NOW CLOSED, PEEPS :)
Vegan & GF Maple Doughnuts with Salted Almond Butter Glaze
Ingredients
Maple Doughnuts
- ½ cup oat flour
- ½ cup sweet rice flour
- 2 tablespoons natural cane sugar
- 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 2 tablespoons ground flax seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup unsweetened almond milk
- ¼ cup unsweetened applesauce
- 3 tablespoons neutral oil (like sunflower or grapeseed)
- 2 ½ tablespoons maple syrup
- 2 teaspoons vanilla extract
Salted Almond Butter Glaze
- 1 cup powdered sugar
- 2 tablespoons almond butter
- 2-3 tablespoons unsweetened almond milk
- 2 tablespoons maple syrup
- pinch of cinnamon
- good pinch fine sea salt
- chopped nuts and seeds to garnish, optional
Equipment
- Doughnut Pan
Notes
- From Baked Doughnuts for Everyone by Ashley McLaughlin
- I went in with chopped pecans and pumpkin seeds to top mine (nature’s sprinkles!), but cacao nibs, chopped dried cherries or any other nut/seed would be lovely. Also, you need a donut pan for this recipe!
Instructions
- Grease your doughnut pan and heat your oven to 350 F.
- In a large bowl, combine the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, ground flax, baking powder, baking soda, salt and cinnamon. Whisk to fully combine.
- In a small bowl, combine the almond milk, applesauce, oil, maple syrup and vanilla. Whisk to fully combine.
- Pour the liquid components into the large bowl with the dry ingredients. Fold it all together with a spatula until just combined (or until you don't see dry flour bits anymore). Spoon the batter into your doughnut pan (or fill a zipper seal bag with the batter, cut off a corner and pipe it into the pan). Bake for 18-22 minutes, or until a toothpick inserted into one of the doughnuts comes out clean. Gently remove the doughnuts from the pan and allow them to cool thoroughly.
- While doughnuts are cooling, mix up the glaze. In a small bowl, whisk together all of the glaze ingredients until you have a smooth mixture.
- Once cool, dip doughnuts into the glaze and return them to your cooling rack so the glaze can harden a bit. Press any chopped nuts/seeds etc into the glaze at this point.
I love old fashioneds, especially lemon flavored.
As a New England girl, I have to go with hot apple cider donuts.
I love donuts! My favorite is a vanilla cake donut, or an old fashioned as we call it in our house!
Being from Montreal, I am tantalized by these maple donuts that you’re describing. Perused the new book online – the apple fritters are probably a really close second.
My Favorite has to be the pumpkin Spice. Nothing says fall has arrived more then a warm Pumpkin Spice Donut and apple cider. The Best are at “Robinetts” in Grand Rapids Michigan. (I used to eat these every year till I found out I had celiacs)
For me there’s nothing better than a classic glazed doughnut (especially if it’s from Dun Well Doughnuts in Bklyn), though raspberry-filled comes in at a close second…
Hi ! After reading your post, I’m seriously thinking about buying the book for my vegan friend who absolutely loves good vegan doughnuts, but I was wondering, are all the recipes vegan? (I am partial to a classic jam filled doughnut or any sort of doughnut with cinnamon and sugar dusting myself)
I only eat donuts with nuts on the outside. Someone said they are unique to Michigan as no one else outside this area knew what I was talking about. It’s just a donut with nuts stuck to it.
These look like the bomb-diggity.
Tim Horton’s Raspberry-filled-powder-sugar-drenched timbits will forever be my one true love (they’re bite sized so that’s what, like zero calories?)
I love chocolate doughnuts but yours with the chunky nuts look amazing. I definitely need to try those! Thanks!
My fave doughnut is black raspberry jelly filled.
Hmm, I’ve been looking at that book for a while now! Would love to try anything with peanutbutter
My favorite would be bostom cream donuts from Tim Hortons…I’ve loved them since I was little! Now that I’m older though, I can’t eat them like I used to so a book like Ashleys with healthier options would be great!
I love any kind of doughnut with maple involved! Maple doughnut, maple icing, maple glaze…I love it all!
My grandmother used to make awesome homemade donuts, simple natural vanilla donut with lots of powdered sugar on top. Oh, how I (and everyone else in my family) miss them!
My favorite doughnut use to be vanilla glazed with rainbow sprinkles! Though I have a feeling a pumpkin spice doughnut would win as my new favorite for sure!
I have been dying to get my hands on Ashley’s new book, so excited for this give away!
My favorite donut is definitely a classic glazed with chocolate frosting and sprinkles, but you make these look pretty darn good. I’m ready to try some of Ashley’s recipes!
I’m not normally a fan of doughnuts, cause I’m not a fan of the fried dough taste, but baked, GF, vegan doughnuts?! YES! I’m pretty sure that THESE are going to be my favorite doughnuts :)
The most wonderful donut of my life was at Blue Star Donuts in Portland: lemon curd. HEAVENLY…
I’m totally a raspberry gal too… Need some new inspiration!
Pumpkin doughnuts are my fave!!
My absolute favorite donut is lemon valley girl from Seattle’s Top Pot Doughnuts. I have to say lemon is an under appreciated flavor these babies are delish! That said, I cannot wait to try your recipe it looks so great. I just made my first batch ever of pumpkin donuts and now im hooked (so are my tastebuds) to making donuts!
I want to say the cinnamon sugar doughnuts my grandmother made when I was a kid but that’s a straight up lie; I’m in love with apple filled cinnamon and sugar doughnuts that I cant believe I barely tried a couple years ago!
I’m a big fan of The Edible Perspective. Ashley is awesome and creates the most amazing food!
These doughnuts look deliciious and I even have all the ingredients! I’m just missing a doughnut pan….
We don’t really find doughnuts too frequently in England, let alone vegan ones, so I haven’t really tried any flavours other than jam-filled ones. I think I’d love a lemony one :)
I haven’t really ever had “fancy” doughnuts, so I think my favorite would be a glazed doughnut. Simple but good!
Courtney
Wowzers, these babes look insane! I can’t wait to get my hands on Ashley’s book. All the recently posted doughnuts recipes sound super. Lovely words and photos as always, Laura. (Best of everything with the new place!)
My favourite donut is banana bread!
(but that blood orange & hibiscus doughnut sounds amazing Julia!)
Oh, it’s been ages since I had a donut (I’ve never come across a gluten free one to purchase, nor have I tried making them). My favourite (before beomcing gluten free) was always an apple fritter. Cheers!
the peanut butter and jelly donut from dunwell in brooklyn is pretty redonkulous.
thanks for the chance to win!
My all time favorite doughnut is the apple fritter doughnut. It reminds me of my high school days when my friends and I would skip class and make a quick dash to the nearby doughnut shop. It’s the taste, smell, texture and memory of these doughnuts that make them my favorite.
Haha love the Oprah gif!! Just perfect. Martha..what a douche!
cake donut with chocolate frosting … my very fave … but all of these fall flavors everyone is bringing up sound scrumptious!
I think those vegan pumpkin spice ones are calling my name! I’m a sucker for pumpkins spice, but most of the fall flavored ‘pumpkin spice’ things have insane amounts of sugar and processed gunk in them, so there isn’t much I actually get to eat. But these would be FABULOUS I think! The man would love them too, i think.
well, i haven’t met many doughnuts I didn’t like…but, there’s a fantastic place in Charleston called Glazed, and i’m pretty partial to all their doughnuts but loved a classic yeast with raspberry glaze that I had not too long ago!
I like a spice donut – with lots of cinnamon.
Portuguese donuts: Malasadas!
Can’t wait to try these out :-)
omg! I can’t believe I stumbled upon this awesome blog, and on a day when you are hosting this giveaway! yum… I’m vegan and haven’t had donuts in so long.. love Mighty O’s in Seattle.. but, I’m here in LA. Growing up, my all time favorite was the boston cream donut.
I am not a big donut person, but I like to bake them for my fiance. He loves pancakes and bacon donuts…cake donut with maple glaze and chopped bacon on top! Actually any type of donut will do. Every once and a while I like an old fashioned.
Ooo this is just too good! My donut loving husband would die. My favorite is a classic maple bar or chocolate cake donut – his would be Boston cream pie or the huckleberry donut from Sidecar for sure!
Maple bars are my favorite! But these baked ones sound amazing!
I’ve gotta go with pumpkin donuts! I’ve never attempted to make my own, scary, but would love to give it a try!
P.S. I don’t claim to be an ‘expert’ anything but love to cook and blog. Kindof a weird comment for Martha to make. :/
I’m a chocolate donut kind of girl but I will be making these this weekend for sure!
I can’t, stop, staring…
I once had a coconut donut with passionfruit dipping glaze… amazing!!!
There is a place in town that makes Earl Grey doughnuts with sugar glaze. They are pretty awesome!
I was never much of a doughnut girl until I tried an orange glazed donut from La Buena Vida bakery in San Miguel de Allende, Mexico a few weeks ago. It changed my life and, for better or for worse, I have been snatching one up on Saturdays at the organic tianguis ever since.
My favorite doughnut is the yeast raised vanilla frosted covered in purple tang and purple sprinkles from Voodoo Doughnuts in Portland. So yummy :) Doughnuts make me so happy!
I grew up in the country where doughnuts well, don’t exist. I moved to the country, where doughnuts are somewhat sacred. I don’t think I’ve tried them here (obviously in the US), due to its pretty disgusting nutritional profile. Thus my favorite doughnut still lives in my dream house: it should be rather savory, than sweet and it should be chocolaty (a lot of cacao and nibs) with some cherry or cranberry touch. It should be vegan and free of crap.
Are there any recipes in the book which might help my dream doughnut to turn into the real thing? If so, I’d be more than happy to give it a try!
EARL GREY AND CHOCOLATE DONUTS(!) from Dough in Bed-Stuy, Brooklyn!!
Literally unbelievable, stuff dreams are made of
I always go for the classic, raised and glazed. But pumpkin with an eggnog glaze is sounding just about perfect this morning!