There is nothing better than a homemade baked good, especially if you made it yourself. Here at Sunrich Naturals, we love taking classic recipes and making them allergy friendly and better for you. Gluten-free baking can be a challenge, but if you have all of the right ingredients, it’s a piece of cake! Plus, the gluten eaters out there won’t even be able to tell a difference!
Didn’t think doughnuts could actually be healthy? We’ve made some swaps such as subbing apple-sauce for part of the oil, subbing whole grain flours for part of the refined flours, using 100% gluten-free flours, and using about half the amount of sugar in a typical doughnut recipe. What’s great about this recipe is that if you don’t have a doughnut pan, you can easily turn them into muffins or mini muffins, using whatever baking dish you have available!
For the Doughnuts————
-1 Cup white rice flour
-⅓ Cup Brown Rice Flour
-¼ Cup gluten free oat flour
-½ Cup potato starch
¼ Cup organic cane sugar
¼ Cup organic maple syrup (or honey or agave)
1 Tablespoon Gluten Free Baking Powder
1 Teaspoon Xanthan Gum
1/2 Teaspoon Baking Soda
1.5 Teaspoon cinnamon
½ cup organic apple sauce (room temperature)
¼ cup maple syrup
¼ cup coconut oil (melted)
1 cup Sunrich Naturals Original SoL Sunflower Beverage
1T apple cider vinegar (or any kind of vinegar)
*Yields 16 mini doughnuts or 20 mini doughnuts
For the Streusel Topping————–
1 Tablespoon organic cane sugar
1 teaspoon cinnamon
~2 teaspoons coconut oil
1 tablespoon gluten free oat flour
1. First preheat oven to 375F and grease a mini doughnut or mini muffin tin with coconut oil (note: do not use liners).
2. Next, in a small bowl, mix together Sunrich Naturals Original SoL Sunflower Beverage and apple cider vinegar. Let sit for a few minutes.
3. In a large bowl, mix together dry ingredients. In a medium size bowl, mix together melted coconut oil, maple syrup, and room temperature applesauce. It is important that your applesauce is not cold because it will harden the coconut oil. Add coconut oil/maple syrup mixture to the SoL and vinegar.
4. Then, create a well in the center of the dry ingredients and pour in wet ingredients. Mix thoroughly folding ingredients together.
5. Using a tablespoon cookie scoop, spoon in a heaping tablespoon of batter into each doughnut (or mini muffin). I filled each almost to the top. Use a wet finger to to even out batter inside the tin.
6. Finally, prepare streusel topping. In a small bowl mix together organic cane sugar, cinnamon, gluten free oat flour, and coconut oil (at room temperature).
7. Sprinkle on struesel topping (I sprinkled on about ½ teaspoon onto each mini doughnut), then bake at 375F for about 12 minute or until you do the toothpick test and it comes out clean.
8. Let sit for about 5 minutes before removing from tin.
Recipe and Photography credited to: Lee Hersh
Lee is the recipe developer, photographer, and blogger behind the blog FitFoodieFinds. She is a local Minnesotan girl, sharing easy recipes that make healthy food taste good and look good! Follow FitFoodieFinds Blog, Twitter, and Facebook for more great recipes.