When it’s time for a party, break out the sprinkles! These Baked Gluten-Free Vegan Funfetti Doughnuts are a perfect grain-free, paleo, and allergy-free treat that anyone can celebrate with! From dessert to breakfast, this easy, sweet, and kid-friendly recipe is perfect for any occasion that calls for some donuts!
Let the celebrations (+ and huge giveaway) begin! And what better way than with FUNFETTI! I have always had an addiction, an overflowing love for the colorful dotted love that is Funfetti. I have fond memories of my mom making random batches of Pillsbury Funfetti cupcakes with that vanilla frosting from the jar. She would bake up a batch along with a pitcher of lemonade and leave them in the fridge for my brother and I to snag. It would be on the most random occasion, just a normal summer day, turned into a wonderful summer day! (Full of sugar, love, and FUN!)
Hate to have those memories crushed, but that is the case. First I would die of a gluten-attack and the processed, artificial, and sugar overload would make anyone run for the hills. So it’s been many years since I’ve had any Funfetti fun 😉 Recently though, after much doughnut fun and my discovery of SOY-FREE allergy-free sprinkles (finally!), I knew there was hope! Once I got the Funfetti ideas rolling around, there was no stopping. I thought pancakes, mug cakes, granola, cupcakes, and hell, why not DOUGHNUTS! So prepare for more Funfetti; I’m not stopping here!
Before we get to carried away, let’s talk about the actual reason for this Funfetti celebration (God, I love the word!). As you know, Friday was Strength and Sunshine’s 2-year blogiversary. This little blog of mine has been a part of the virtual world for over 730 days now. This is my 481st post too! That’s weirdly scary, exhilarating, and breathtaking all at the same time. There is so much I’ve learned over these past 2 years. I see myself differently, other people see me differently, and I different now because of Strength and Sunshine. My life will never be the same and there is no going back for better or worse. Blogging makes me excited, scared, stressed, makes me cry, makes me so angry and frustrated, but it also is a part of me and does bring me some happiness. I think now that I’ve nailed down a bit more of how I want to be seen and how I what I want Strength and Sunshine to become will only help me feel more at home in this virtual home. I’m even looking into a new design (God help me!), and trying to do some editing and tweaks on my own. A 2-year-old blog needs to feel comfy and homey, not like an unfamiliar college dorm.
Of course, we never stop learning and growing. We may lose our mojo, get it back, try new things, cut out what doesn’t work, keep what does, and just keep trucking along as best we can. Blogging helps us do that. It’s helped me do that. Blogging may be one of the hardest things I’ve undertaken; harder than Celiac Disease. But I think, through it all, each and every day I create, write, edit, and publish, it will be worse it and I would regret it if I ever let it go. Who would I share my recipes with? My memories, thoughts, strong opinions, and unsolicited advice? (Haha!) I will forever need this space to share my love for cooking, food, and how you can eat badass healthy and delicious food no matter what allergy, intolerance, restriction, or diet you have. Young or old, single or a family of 6, I love that I may just inspire you to get in the kitchen, free yourself of fear, pity, and sadness and create!
So rest assured, I will continue building Strength and Sunshine into the best it can be, slowly but surely. Gluten-free, soy-free, egg-free, dairy-free healthy food forever and always! I mean, who else would you turn to for healthy Funfetti Doughnuts on a Monday morning? I hope you said Strength and Sunshine and if you’ve read this far, I hope you snag the recipe, make some doughnuts, and then enter the giveaway I want to thank you all with. Now let’s celebrate! Throw some
Funfetti confetti in the air light you just don’t care!
Baked Gluten-Free Vegan Funfetti Doughnuts
- 1 Large (7-8oz) Ripe Yellow Plantain
- 2 TB Unsweetened Non-Dairy Milk
- ¼ Cup Arrowroot Starch
- 1 Tsp Baking Powder
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- 10 Drops Vanilla Stevia
- 1 TB Allergy-Free Rainbow Sprinkles
- ¼ Cup Vanilla Protein Powder (I used PlantFusion, Vanilla Chai)
- ½ Cup Water
- Additional Allergy-Free Rainbow Sprinkles To Top
- Preheat the oven to 375°F.
- In a food processor or blender, add in your plantain (peeled and chopped into large chunks). Blend until smooth.
- Add the milk, arrowroot, baking powder, vanilla, stevia, and sprinkles to the blended plantain and blend everything together.
- In a greased doughnut pan, spoon out the mixture into four of the doughnut molds as evenly as possible.
- Bake the doughnuts for 12-13 minutes. Remove and cool on a wire rack while you prepare the frosting.
- In a mixing bowl, simply mix the protein powder and water together. Be careful not to add too much liquid, as you want to keep it thick and frosting-like.
- Once the doughnuts are done and have cooled completely, frost each with the protein mixture and then top with sprinkles.
So tell me:
+ Answer the giveaway question: What recipe would you like to see on an upcoming post?
+ And…are you a FUNFETTI fan? Did you eat the horrible processed Pilbury stuff? Good times, right? 😉
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