The Ninja Baker - #donuts

Gluten-Free (and Vegan!) Donuts

NinjaBaker — Sun, 01 Mar 2015 03:41:44 +0000

A gluten-free donut magically poufs up deliciousness in the oven thanks to a BabyCakes recipe tweaked by the Ninja Baker. A simple blend of flours, a soupçon of leavening agents whisked in with bananas and vanilla bean will bring on a strong case of the happys. P.s. If a touch of anything banana bothers you, substitute applesauce.

Ingredients:

1 cup organic cane sugar
¾ cup garbanzo bean flour
¼ cup potato starch
¼ cup corn starch
¼ cup arrowroot
1½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon table salt
Pinch of baking soda
1/3 cup coconut oil (the liquid kind/canola oil works too)
6 tablespoons mashed up bananas
¼ cup vanilla bean paste
½ cup hot water

Directions:

Whisk together the dry ingredients. (Sugar, flours, potato and corn starches, arrowroot, baking powder, xanthan gum, salt and baking soda.)

Stir in the coconut oil, bananas, vanilla bean paste and hot water. Combine well.

Divide the batter amongst 12 wells of well-greased (with coconut oil) donut pans. Bake for 18 to 25 minutes in a 325-degree oven.

Dip cooled donuts into candy melts or melted chocolate. Or sprinkle with cinnamon and sugar or powdered sugar. Or just enjoy plain!

Reduced Sugar Donuts

NinjaBaker — Sun, 04 Jan 2015 06:28:22 +0000

This New Year brings in one of what I hope many yummy but healthier goodies. The Ninja Baker's reduced sugar donuts are truly delicious...Added bonus: The donuts are gluten-free, too!

Yields 42 mini donuts. The toppings will each cover 12 mini donuts.

Ingredients:

1 cup rice flour blend
½ cup coconut flour
½ cup almond flour
¾ cup erythritol
3 tablespoons non fat dry milk powder
3¼ teaspoons baking powder
½ baking soda
2 pinches of salt
1¼ cups coconut milk
1 teaspoon stevia extract
2 eggs
3 tablespoons coconut oil
1 teaspoon vanilla bean paste

Directions:

Preheat oven to 425 degrees. Coat the mini muffin wells generously with coconut oil.
Sift together the flours, erythritol, milk powder, baking powder, soda and salt in a large bowl.
In a separate bowl, whisk the coconut milk with stevia, eggs, coconut oil and vanilla bean paste.
Create a well in the middle of the flour mix. Pour in the coconut milk mixture. Stir well until all the ingredients are combined.
Bake at 425 degrees for 8 to 10 minutes or until golden brown.
Cool and enjoy plain or dip into glaze or melted chocolate.

*Japanese Plum Wine Glaze: Whisk together 1 cup powdered sugar with 2 tablespoons of Japanese plum wine.
*Triple Sec Glaze: Whisk together 1 cup powdered sugar with 3 tablespoons of Triple Sec.
*Chocolate Frosting: Melt 2 ounces of semi-sweet chocolate with 2½ tablespoons of coconut milk.

Gluten-Free Pumpkin Cake Donuts

NinjaBaker — Sun, 19 Oct 2014 06:26:39 +0000

Served plain or with a sprinkle of cinnamon sugar, these gluten-free pumpkin donuts are palate pleasers. The soft-crumbed donut sings pumpkin and celebrates the holiday season with panache.

Adapted from King Arthur.

Ingredients:

½ cup coconut oil + extra for preparing the donut pans
1½ cups sugar
1½ cups canned pumpkin (15 ounce can)
1½ teaspoons pumpkin pie spice
2 pinches of salt
1½ teaspoons baking powder
½ teaspoon baking soda
3 large eggs
1½ cups rice flour blend
¼ cup + 2 tablespoons coconut flour
½ cup sugar
2 tablespoons cinnamon

Directions:

Grease donut pans with coconut oil.

Set the oven to 350 degrees.

With a handheld mixer, beat the oil, sugar, pumpkin, spice, salt, baking powder and soda. Combine well. Add the eggs, one at a time. Gradually whisk in the flours. Once the batter is smooth, fill the wells of the donut pans. (3/4 full is perfect.)

Bake for 16 to 18 minutes or until a toothpick inserted in the donuts comes out clean.

Allow the donuts to cool for 5 to 10 minutes. Gently run a frosting spatula around the edges and remove.

Enjoy the pumpkin donuts plain or dunked in cinnamon sugar. (½ cup sugar whisked together with cinnamon.)