A couple of months ago, I received a review copy of Baked Doughnuts for Everyone and I don’t think I even leave my doorway before ripping open the package. I’d been dying to get a look at Ashley’s new book and, truth be told, there was finally an exciting new reason to use my doughnut pan again!! I’ve been a fan of Ashley’s healthy and creative approach to food for years, so it it seemed à propos that her book make its way into my hands. Consequently, I’ve basically been making doughnuts (or as I like to call them, donuts) for the past 2 months like it’s my job. Sorry that I’ve been holding out on you this long. The truth is, with all the treats I lined up for you around the holidays, I thought it’d be best to give these doughnuts, and Ashley’s book, a moment to shine on their own.
First off, can we talk about these Baked(!!) Coconut Cream Doughnuts? You’re right if you assume that they’re insanely good and that the coconut cream honey glaze is undoubtedly addictive. I only made half of the glaze recipe (because I always had some left over with her other recipes), but after I tasted it,–and found myself spooning bite after bite of the sweet, creamy topping into my mouth–I barely had enough to coat the doughnuts. Extras of this glaze would not get tossed around here.
For the holidays, I rocked the both the candy-cane and the eggnog doughnuts several times (using this nog that I made for Tuja and another vegan nog that I made for some friends). They were such a hit, I think about 50% of the people at the party asked me for the recipe. Next on my list are the pistachio honey doughnuts because, well, it’s pistachio honey-one of my favourite combinations.
The title of the book isn’t just a catchy pull-in. WIth 101 unique recipes, there really are doughnuts for everyone. First-off, each recipe is gluten-free, using only a handful of the same flours for each recipe, and resultantly cutting down on unnecessary and expensive ingredients. (Thank you, Ashley!) But within the realm of the GF, there are vegan options, grain-free options, dairy-free options, sweet, savoury (hellooooo jalapeno cheddar!), and everything in between. The book is a vibed-up ode to the classic pastry and thanks to Ashley’s multiple talents, it’s beautifully photographed, authentically written, and solid on the recipe front. So if you’re looking for a fun gift for yourself this year, this book might just be the thing. Meanwhile, snag yourself a doughnut pan (this mini one looks so fun!) and make these coconut cream doughnuts. You’ll be happy you did.
- 1 cup + 2 tablespoons (126 g) blanched almond flour
- 2 tablespoons (15 g) coconut flour
- 1½ tablespoons (23 g) ground flax meal
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, or egg substitute
- ¼ cup + 2 tablespoons (90 ml) milk (I used almond)
- ¼ cup (60 ml) honey
- 3 tablespoons (45 ml) melted coconut oil
- 1½ teaspoons (8 ml) vanilla extract
- For the cream glaze:
- ¾ cup (180 g) coconut cream
- 2 tablespoons (28 ml) melted coconut oil
- 2 tablespoons (28 ml) clover honey
- ½ teaspoon vanilla bean paste (I used extract)
- About ½ cup of unsweetened coconut flakes (I didn't measure this exactly, so just eyeball it again)
- Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan.
- Combine the almond flour, coconut flour, ground flax, baking soda, and salt in a bowl, mixing until well combined. In another bowl, whisk the eggs together. Then add in the milk, oil, honey,and vanilla extract. Whisk until well combined.
- Pour the wet mixture into your blender and pour the dry ingredients on top. Start at low speed, and work up to high until fully mixed and smooth, for 5 to 10 seconds. Scrape the sides if needed and blend again.
- Slowly pour the batter into the doughnut pan to just below the top of each mold, ⅛” to ¼” (3 to 6 mm) from the top. Bake for 13 to 16 minutes, until lightly golden brown around the edges. A toothpick inserted in the centre should come out clean. Let cool in the pan for 5 minutes.
- Gently slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping. Doughnuts will be fragile while warm but will firm as they cool.
- To make the glaze: Mix ingredients together with a fork until fully combined. Invert the
- doughnuts into the topping and let any excess drip off. Or, drizzle over each doughnut. Glaze will not fully set.
- Spread the coconut flakes in a flat cast-iron skillet or frying pan over medium-low heat to toast. Stir the coconut flakes frequently to prevent burning.