Breaking news these days—the babe slept in her crib, therefore her room, for the first time this week. All by herself. We’re lame and already miss having her in our room. She also only woke up once to feed. And then slept in the swing the next morning, which she’s hated abhorred up until this point. Sweet, tiny victories. I took advantage of having both hands free and made doughnuts from Ashley’s new book, Baked Doughnuts for Everyone.
I’m not into fried donuts, but baked donuts have my heart as seen here and here. So when Ashley asked me to join her Blog Book Tour, I said yes. Yes, please. And thank you. 101 baked doughnut recipes. All gluten-free and so, so good.
I dog-eared the lemon poppy seed first. They restored my hope in gluten-free baking which always ends in a complete disaster for me. I may even have to dig out a GF muffin recipe I started working on a while back and implement Ashley’s tips. GF Muffins: 2. Melissa: 0. Kev declared these donuts the Krispy Kreme of the baked donut. We’re rationing them to keep ourselves from eating them in one sitting.
My new thing is to sub chia seeds in for poppy seeds. You can lose weight while eating doughnuts. Sweet, huh?! Not really, but a girl trying to lose her baby hips can dream. Maybe I should cool it on the Trader Joe’s Mint Chocolate Chip Ice Cream instead. That also has my heart. And my hips.
Real breaking news—Ashley’s given me an extra book to giveaway + a set of measuring spoons! Whether you’re GF or not, you’ll want this gem of a book.
TO ENTER THE GIVEAWAY:
Leave a comment telling me your favorite doughnut combo.
THE FINE PRINT:
Giveaway ends Tuesday, November 5 at 11:59 pm EST. One winner will be chosen at random using random.org and announced Wednesday, November 6. Winner will have 48 hours to respond before a new winner is selected. Available to US/Canada/UK residents.
To make the doughnuts. Preheat your oven to 350 degrees and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, almond meal, poppy seeds, baking powder, and salt in a bowl, mixing well. In another bowl, whisk the eggs together. Then whisk in the milk, applesauce, oil, and vanilla extract. In a small bowl, whisk the lemon juice and zest together. Whisk into the wet mixture.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch from the top. Bake for 18-22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
To make the glaze. Mix the ingredients together until smooth. Add more lemon juice for a thinner consistency.
Invert doughnuts into the coating, letting the excess drip off, or drizzle over the doughnuts. Top with lemon zest and let set until glaze has hardened.