Sometimes you just want something “good” for breakfast instead of the usual smoothie. This is one of my go-to recipes when that happens to me. This is not a very sweet donut so if you like your donuts sweeter, just increase the amount of monk fruit powder in the recipe. But I find that the glaze gives it all the sweetness it needs. This recipe makes six donuts.
Preheat oven to 375 degrees. Grease a donut pan (be sure to grease the center as well so your donuts don’t stick in the middle.
In a medium bowl combine:
- 1 cup all purpose gluten-free flour
- 1/4 cup tapioca (or arrowroot) flour
- 1/4 cup sweet sorghum flour
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1/4 cup carob (or cocoa) powder
- 1/4 teaspoon salt
- 1 teaspoon monk fruit powder
- 1/4 to 1/2 cup unsweetened carob (or chocolate) chips
In a second small bowl combine:
- 1/2 cup non-dairy milk of choice
- 2 tablespoons olive or avocado oil
- 2 tablespoons rice vinegar
- 1/2 cup club soda
- 1 tablespoon vanilla extract
Add the wet ingredients to the dry and mix by hand until combined (be sure to scrap the bottom of the bowl so that you get all the dry ingredients mixed in; I only say this because I frequently find when I scoop out the dough into the gallon zip bag that there’s dry on the bottom of the bowl). Scoop the dough into a gallon ziplock bag. Cut off a bottom corner and pipe into the prepared donut pan. Bake at 375 degrees for 10-12 minutes. Try to make all the donuts the same size so that they all cook at the same rate.
Remove the donuts from the oven and let sit on the counter for a couple of minutes while you prepare the ganache (see recipe under Sauces…). Loosen the donuts from the pan and turn onto a cooling rack. Dip each donut into the ganache to coat the tops.
TIP: You’ll probably have some ganache left over — make some truffles letting the ganache firm up in the refrigerator and then roll (about a tablespoon or two) into a ball and then roll in ground nuts, flax and chia seeds, hemp hulls, coconut, or carob powder.