A few years back, when this site was still in it’s beginnings, I had a handful of bloggers I followed daily that always inspired me. Ashley’s blog happened to be one of them and I knew that one day I’d love to meet her (I was, in a way, a bit of a fangirl).
Flash forward a couple years, one blustery winter morning, Ashley and I set up a time to skype. I had asked her for advice about writing a book proposal and we just wanted to generally talk shop. Turned out her book was being published through the same publisher as my book (so it was nice to get some really practical advice!). Ashely is such a wonderful person and amazing gluten-free recipe creator, I knew her book was going to be awesome (plus, it’s hard to go wrong with a book all about doughnuts!)
If you’re in the market for a great doughnut book that everyone can enjoy- this is it! I had such a hard time choosing a recipe to share but I do have a soft spot for baklava. You’ll see in the notes where I made a few substitutions (I really can’t follow a recipe) but these doughnuts were so good! I also ground my own oat flour in the food processor and used brown sweet rice flour instead regular sweet rice flour.
Giveaway: I’m sending a copy to one lucky reader! Simply leave a comment below telling me about the best doughnut you’ve ever had or made! The giveaway is open to US/Canada friends and will be open until Wednesday, October 30th 8:00pm PST. The winner will be notified via email and announced on facebook!
If you don’t win, be sure to grab a copy of Baked Doughnuts for Everyone!
(PS- I’ll be announcing the breakfast winner giveaway via email/facebook on Monday! I’m moving a bit slow!)
- Nut Topping
- ½ cup roasted pistachios
- ½ cup unsalted roasted pecans
- ½ cup roasted walnuts
- ¼ cup + 2 tablespoons honey
- ¼ cup butter, melted
- 1½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (60g) Oat Flour
- ½ cup (70g) Sweet rice flour
- 3 tablespoons Almond Meal
- 2 tablespoons pure cane sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup milk
- ¼ unsweetened apple sauce
- 3 tablespoons honey
- 2 tablespoon butter, melted and slightly cooled
- 1½ teaspoons vanilla extract
- Honey Glaze
- ½ cup honey
- 2 tablespoons butter, softened
- If using whole nuts, combine in a food processor and pulse until all nuts are broken into pieces; transfer to a bowl. Whisk together honey, butter, vanilla, cinnamon, clove, and salt; pour over nuts and stir together. Set aside.
- Preheat oven to 350˚and lightly grease a doughnut pan.
- In a large bowl, combine the flours, almond meal, baking powder, cinnamon, sugar, and salt together. In a separate bowl, whisk together milk, apple sauce, melted butter, and vanilla extract. Pour the wet into the dry and stir until just combined.
- Carefully spoon the batter into the dough pan, filling each doughnut half way. Sprinkle roughly 1 tablespoon of the nut mixture onto each dougnut and cover with remaining batter. Bake for 18-22 minutes until lightly golden and a toothpick comes out clean when inserted into the middle.
- Remove doughnuts from the oven and let cool for 5 minutes. Carefully loosen doughnuts from the pan after 5 minutes and transfer to a rack to finish cooling.
- Once doughnuts are cool, warm the honey in a small pot. Remove from heat and transfer to a bowl and whisk in butter. Dip each doughnut in the honey, letting any extra drip off. Finish doughnuts with remaining nut mixture.