whole grain Archives | Page 9 of 28

I filled up about 4 notebooks with recipe tests and notes when I was developing products for Sweet Miscellany. On good days (i.e. the days when something turned out well) I felt like a chemist. On bad days it was hard to not feel like an absolute failure. But, I persevered because I wanted people with food allergies and sensitivities to be able to enjoy treats just like everyone else. Why shouldn’t someone with celiacs or lactose intolerance also be able to enjoy a doughnut? It just seemed really unfair. So I made it my mission to provide not just substitutes at the market, but damn good baked goods and treats period. And, I still continue with that tradition here on the blog.

Today I’m sharing a snickerdoodle in doughnut form because why the hell not? It’s similar to a cake doughnut in terms of density, but it’s also slightly chewy like a bagel. I developed this recipe around 3 or so years ago for the market but haven’t actually baked doughnuts since my last market season in 2014. What the what?! I figured I would do both me and you a favor and share this fall-appropriate version on the blog. The doughnut pan is sprinkled with cinnamon sugar prior to filling it with dough so that the tops of the doughnuts caramelize while they bake. And, if you want even more cinnamon sugar goodness, you can dredge the tops in more cinnamon sugar after baking.

Not a cinnamon sugar fan? You can leave it out for a basic baked doughnut ready for whatever glaze you’d like to drizzle over it. If you don’t have a doughnut pan you can make “doughnut holes” by baking the batter in a mini muffin pan. DOUGHNUT TIME!

p.s. It’s October!! I’m currently watching all things spooky and trying to come up with my Halloween costume. What October traditions do you guys partake in? Let me know in the comments 🙂

Baked Snickerdoodle Cake Doughnuts

60g brown rice flour
25g millet flour
35g arrowroot flour
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp ground cinnamon

69g full fat coconut milk (or whatever plant milk you like)
60g unsweetened applesauce (find a recipe here!)
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tbsp dark maple syrup (Grade A)

cinnamon sugar: 2 tbsp raw cane sugar + 1/2 tsp cinnamon

Preheat your oven to 325 degrees. Grease your doughnut pan with coconut oil. If you are using the cinnamon sugar mixture, sprinkle it into the wells of the doughnut pan. Mix together the dry and wet ingredients separately in two bowls. Add the wet ingredients to the dry and mix until a smooth and thick batter forms. I like to pipe the dough into the pan (with either a pastry bag or ziploc bag) but that part is totally up to you. You can also spoon it into the pan. Once you have the dough in the pan tap it on the counter a few times to settle the dough and release any air bubbles. Bake the doughnuts 15-17 minutes until the top springs back when touched. Remove the pan from the oven and allow the doughnuts to cool for at least 15 minutes before un-molding them. Dredge the tops in more cinnamon sugar or eat as is. Makes 6 doughnuts.

HAPPY AUTUMNAL EQUINOX YOU GUYS!! Despite the fact that we’re having a bit of a last ditch heat wave here in Houston at the moment, I can tell the air is changing and that soon the temperatures will, too. Or at least I HOPE they will. All I ask is that we get out of the 90s. That’s not too much to ask for, right?

With the arrival of autumn comes an invitation to turn inward. We start to seek stability and calm while the vata-like qualities typical of the season threaten to make us unstable and anxious. We move closer to the earth and closer to ourselves. We crave substantial meals because our bodies are trying to prepare us for the winter months. Autumn is a time to slow down and savor each and every experience whether it’s noticing the changing hues of the leaves or the spicy smells that will soon waft through open windows.

To celebrate the equinox and the shift that comes with it, I’m sharing an earthy loaf of pumpkin bread full of toasty hazelnuts and sage. Though pumpkins in general are one of my favorite things (they’re even a part of my new blog header), pumpkin bread itself is by far one of my favorite baked goods. I realized that the last time I shared an actual pumpkin bread recipe on the blog was way back in 2011. YIKES! I figured it was high time I cracked open a can of orange squashy goodness and came up with an updated version.

If you are craving just a plain old loaf of pumpkin bread, leave the sage and hazelnuts out and sub in a pumpkin pie spice mix for all of the spices called for. But, I highly recommend trying out this version first because the addition of the sage and hazelnuts takes it to a whole other level. If you are looking for more pumpkin-y goodness, there’s no shortage of it here on the blog. Simply go to the “recipes” tab at the top of the page and search for “pumpkin” in the search box. Last year at this time I celebrated with these dark chocolate pumpkin truffles. Yummmmmmm.

Gluten Free Pumpkin Bread with Hazelnuts & Sage

notes: I prefer to make mini loaves of quick bread because I find them easier to store and eat, but I’ll include other options below. Also, this is a full batch that makes 3 mini loaves or 1 large loaf or 15 muffins. So, if you’d like to make less, divide the recipe as you see fit.

75g arrowroot flour
90g buckwheat flour
105g oat flour
1 tsp psyllium husk or xanthan gum
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground turmeric
1/2 tsp ground nutmeg
3/4 tsp ground cinnamon
3/4 tsp ground cardamom
1 tbsp minced fresh sage
3/4 cup toasted chopped hazelnuts

120g melted coconut oil
180g dark maple syrup or honey
375g pumpkin puree (or other squash puree)

Preheat your oven to 375 degrees and grease or line the pans you are using (large loaf or mini loaf or muffin). In a large bowl, mix together the flours, xanthan gum, salt, baking powder, baking soda, and spices until well combined. Stir in the hazelnuts and sage then set the dry mixture aside. In another bowl, mix together the wet ingredients until they are smooth, then add them to the dry. Mix until a smooth and thick batter forms. Pour the batter into your prepared pan(s) then tap the pan on the counter a few times to release any air bubbles and help to settle the batter. Smooth out the top of the batter, then put the pan(s) into the oven to bake. If you are baking muffins, it will take 18-20 minutes. If you are baking mini loaves it will take 20-25 minutes. And if you are baking one large loaf it will take 30-40 minutes. The bread is ready when a tester inserted into the middle comes out mostly clean. Once the bread has baked, remove it from the oven and allow it to cool for at least one hour before slicing into it. If you baked muffins, you only have to wait 15-20 minutes for them to cool.