Doughnuts can be healthy. These baked gingerbread doughnuts are paleo, gluten-free, vegan, made with plantains and allergy-friendly. Have them for breakfast, dessert, or as a snack. You can even eat the whole pan yourself. So don’t wait, doughnut-freedom awaits!
I promised you guys I would make a gingerbread recipe. Well here it is (just a few months late!). I made these over winter break after I got this beautiful doughnut pan from Santa! One of the best gifts! I had been lusting for one for so long and they aren’t even expensive!
I have since made many doughnuts and have another killer recipe to share, but first, we’ll start with the gingerbread! And boy are they yummy during any season!
I also have to give you a history lesson with this one. I do love my food history! When I was typing this post up, I realized I finally needed to find out if it should be doughnut or donut. Well, I have your answer and you may just be shocked.
Let’s start from the beginning though. Doughnuts have been around for centuries and have even been found petrified by archaeologists! We don’t really know much about those fried cakes, so historians tend to start at the 19th century with the Dutch and their frying or sweet dough balls called, olykoeks. Immigrants brought them to America. Apparently the middle of these doughnuts never cooked all the way and thus be filled with fruits.
Then comes along a woman from New England who gives her son some doughnuts and the recipe when he leaves for a sea voyage. There are 2 versions of this story now. One, the son couldn’t steer the ship and eat the doughnut so he stabbed it on to the spoke of the ship’s wheel. Or, he hated the center filling and just poked it out. From there he started making his mother’s recipe without a center. The doughnut eventually becomes super popular during WWI and eventually gets mass-produced in the 1920s. In the 40s and 50s doughnut chains start popping up like Dunkin’ Donuts and Krispy Kreme.
Now, the “dictionary” approved spelling of Doughnut is Doughnut! BAM! It is the true formal word for the fried dough of yum. The simpler, shortened version, Donut, came about after it became a popular treat and stores like Dunkin’ Donuts starting coining the name as such. So really, it’s a doughnut and not a donut (that’s just slang). All you food bloggers naming your doughnuts, “donuts”, should stop. It’s wrong!
I’ll get off my doughnut soap-box now and get on with the recipe. Not only did I have a lovely doughnut pan to be broken in, but I also had these glorious gluten-free, vegan, AND soy-free sprinkles! (O, you have no idea the excitement that filled me!) I knew they would be the perfect topping. So I did my research to find a good allergy-free doughnut base recipe to play from and I found that with the Purely Twins lovely plantain doughnut recipe! All you needed was a wonderful ripe plantain…
Pureed in a food processor until smooth…
Mixed with a few other ingredients, one of which was arrowroot starch! I had a bag which I’d only used once, so I was excited to get to use it again and keep things grain-free! Then just divide the “dough” into 4 doughnut molds and bake!
And now for the full recipe. Get excited because these are awesome! Grain-free, paleo, vegan, soy-free, and of course gluten-free. You really can eat the whole pan or split it, two and two with a friendly loved one 😉 They also freeze well, can be eaten cold the next day or heated in the microwave for a warm breakfast treat!
Ingredients: (makes 4 doughnuts, serves 2) Inspired by this recipe.
+ 1 Yellow Plantain (about 7-8oz)
+ 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
+ 1/8 Tsp Ground Ginger
+ 1/8 Tsp Ground Cloves
+ 1/4 Tsp Cinnamon
+ 5-10 Drops Vanilla Stevia
+ 1/4 Cup Arrowroot Starch
+ 1 Tsp Baking Powder
+ 2 TB Unsweetened Almond Milk
+ 1/2 TB Blackstrap Molasses
+ Chocolate Sprinkles(about 1/2 Tsp for each doughnut)
+ Preheat the oven to 375ºF.
+ Lightly grease your doughnut panwith some coconut oil and set aside.
+ Peel and slice your plantain into chunks and process in a food processor or blender until smooth.
+ Add the blended plantain to a mixing bowl. Add in all other ingredients except the sprinkles. Mix until all is mingled together.
+ Scoop and pour the dough evenly among 4 of the doughnut molds. Sprinkle the tops of each with the chocolate sprinkles.
+ Bake the doughnuts for 12-13 minutes. Remove and let cool before carefully lifting the doughnuts out of the molds lightly with a fork. Eat right away or store in an air tight container. Make sure they are cooled though (use a wire rack so the bottoms can cool too!) and nothing will get soggy!
I don’t like an overpowering gingerbread taste, so I went very mild with the spices. However, you can add more if you know you LOVE ginger and cloves! It’s all up to you! Either way, these are good…really good. My mom even enjoyed them and she hates ginger and was pretty skeptical about a grain-free plantain doughnut! Plus, I think the sprinkles make them super fun and extra yummy 😉
Now who wants a DOUGHNUT (not donut)!? Don’t delay getting out your pan! And if you need one, seriously get one! You don’t think you need it, maybe never even thought about it, but believe me, it is a good cheap investment!
So tell me:
+ Doughnut or Donut?
+ Favorite doughnut to get at like a bakery/DD? I always had a weird thing for either strawberry frosted or vanilla frosted when I was a wee one!
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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