Hiya! So I have not only a.) glorious sweet, fall doughnuts for you but also b.) a giveaway! Helloooo Friday!
My girl Ashley wrote a book all about donuts called ‘Baked Doughnuts for Everyone’; sweet, extra sweet, and even savory (and a doughnut birthday cake! whaaaat?!) donuts. Not only are her vegan maple doughnuts crazy good, but they are for everyone in your life. Gluten free? Yes! Vegan? Yes! They don’t like donuts? Well, they shouldn’t be in your life, right? (Kidding, erm maybe).
Ashley is one of my absolute favorite bloggers out there in the wide blogosphere. I honestly don’t remember how I stumbled upon her beautiful blog, but boy am I glad I did. Between her reliable, scrumptious recipes and her stunning photos, Ashley has the magic touch when it comes to making drool worthy recipes come to life. It is only natural that her cookbook be equally as enticing, especially when it is filled with 101 doughnut recipes.
I honestly sat down and read Ashley’s book like a novel as soon as I received it in the mail a few days ago. I don’t dabble in gluten free baking very often, but she takes the time to thoroughly explain the various flours used in the book, as well as the basics for perfect doughnut baking. I loved baking with new and different types of flours, especially the coconut flour used in these donuts.
Ashley’s cookbook includes gluten free recipes, vegan variations, savory combinations, and even doughnuts with a healthier side. Also, her photos are beyond gorgeous in this book. She captures every nook and cranny of deliciousness in each and every doughnut photo in her cookbook.
The sweet/salty combo in these vegan doughnuts I decided on trying out is perfectly matched. Sometimes, maple-y things tend to be overly sweet, but the sea salt adds a nice balance to these, causing the sweetness to mellow out while still packing a sugary punch. I recently fell in love with toasted coconut chips, so I chose to crumble a few of them on the doughnuts as well, just for an added crunch. The glaze to these donuts is to die for. Instead of a super thick frosting, these maple donuts have a crackled, lovely maple glaze that ever so slightly hardens as they side, adding a crunch with each bite. Swoon! Bonus, they are gluten free, just like every recipe in Ashley’s book.
Check out the blog book tour schedule going on for Ashley’s book by some pretty talented bloggers and get all the info on her cookbook.
I can’t wait to try more of the recipes from the book, I have my eye on you baklava donuts.
- For the doughnuts:
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 3 tablespoons pure cane sugar
- 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 3 tablespoons oil
- 2 1/2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 to 3 teaspoons almond milk
- Sprinkle of sea salt
- Preheat oven to 350 degrees and grease doughnut pan, set aside.
- For the doughnuts:
- Combine the dry ingredients in a large bowl and stir until combined. In another bowl, whisk all of the wet ingredient together until fully combined. Pour the wet mixture into the dry ingredients and stir with a large spoon until just combined, being careful not to overmix. Let sit for 5 minutes. The batter will be very thick and not pourable.
- Spoon the batter into your doughnut pan, filling to just below the top of the molds. Do not pack the batter down.
- Bake for 18-22 minutes, until golden brown around the edges or a toothpick inserted in the center of a doughnut comes out clean. Allow the doughnuts to cool in the pan for 5 minutes before removing with a thin spatula. Let cool before topping with glaze.
- For the glaze:
- Whisk together the powdered sugar, maple syrup and almond milk until smooth. Dip tops of the doughnuts in the glaze, allowing the glaze to coat the doughnut. Sprinkle with sea salt (a pinch for every few doughnuts). Place on cooling rack or cookie sheet to let glaze harden.