Doughnuts Archives - Strength and Sunshine

Ginger Glazed Purple Sweet Potato Doughnuts (Gluten-Free, Allergy-Free, Vegan, Paleo)

April 10, 2017 by Rebecca @ Strength and Sunshine 140 Comments

No more beige donuts! These healthy Ginger Glazed Purple Sweet Potato Doughnuts are gluten-free, allergy-free, vegan, and paleo! A creative and fun recipe to try for breakfast, dessert, or an afternoon snack!

Yes, yes I did! From purple sweet potato pancakes to tots and gnocchi. Just normal sweet potato doughnuts didn’t cut it for me! These pretty little baked gluten-free doughnuts are about to make your day (they’ve already made mine!) There is always something so special about purple food. You can never be frowning when you’re eating something purple 😉 No one is going to want your typical beige doughnut any longer! Trust me!Read More

Cinnamon Sweet Potato Doughnuts

September 19, 2016 by Rebecca @ Strength and Sunshine 167 Comments

A perfect Fall breakfast or dessert recipe for baked Cinnamon Sweet Potato Doughnuts! Gluten-free, grain-free, vegan, & paleo, these doughnuts have all the healthy superfood nutrition of the delicious sweet potato and nothing else!

Storytime! This is another recipe from the long “to post” folder. However, this one has quite a unique story behind its creation. It’s from last year, but since we’re in the beginning stages of FALL EVERYTHING season, some comforting sweet potato doughnuts seemed fitting! (Sorry, not pumpkin, but still good!) This is one of those recipes that was “saved” and if you know my way of cooking, baking, and thinking, there is no such thing as failures!Read More

Dark Chocolate Walnut Doughnuts

June 1, 2016 by Rebecca @ Strength and Sunshine 152 Comments

Decadent, but secretly healthy, Dark Chocolate Walnut Doughnuts! These gluten-free, vegan, & paleo doughnuts are baked breakfast perfection! Serve them with a cup of coffee or your afternoon tea!

What’s life without some DOUGHNUTS! I haven’t shared a doughnut recipe in months! (My apologies!) To be honest, I haven’t even made them or gotten out my doughnut pan since the Fall :/ One day a few weeks ago, I was getting out a bread pan and I saw my poor little doughnut pan just sitting there (crying) in the dark cabinet. I felt bad, but I just wasn’t feeling it. That changed a couple of weeks ago (as you can tell)!

I’m glad I got that pan out. Once I made these doughnuts, I fell back in love with the baked (healthy) decadence! A nice little breakfast carb, dipped into some protein sludge. Always, always welcome in my belly 😉 So what sparked the doughnut “bug”?

SILK® NUTCHELLO™!! This is the second (of 3) recipes I’ll be sharing and this time the dark chocolate walnut Nutchello™ seemed like the perfect flavor for some doughnuts 😉 I was most excited about this flavor…doesn’t it just look delicious even in the bottle!? I thought so! That is pure dairy-free decadence! Funny thing is, as you know, walnuts are my least favorite nut. I really never even have them in the house (cashews trump all nuts. I eat cashews every day).

I’m not into shunning any nut though, and this walNUT-milk just had to be used in all its walnutty glory, regardless of my taste preferences. Baking seemed like the perfect use for such a rich and decadent vegan milk. Low-and-behold, that doughnut pan was right there waiting to be used. Milk + Doughnut Pan = baked IDEAS!

The only problem was that I had no actual walnuts in the house (oops). Lucky me, my mom happened to be at the store and I asked her to pick me up some walnuts 😉 #MomHug Actually, she was always the one to be eating walnuts in our house, but of course, the one time I NEED walnuts, there are none :/

There is something about the taste or maybe it’s the softness of walnuts that just doesn’t sit well with me. They just don’t give me the same elation that other nuts do. Haha! But, like I said, I’ve always been determined to like them and this way seemed like it would be a winner! Have you ever had a bad doughnut? I don’t think so!

Walnuts are truly the star here. If I was going walnut, I was going all out! These doughnuts have crushed walnuts INSIDE for some crunch along with that decadent dark chocolate walnut milk. Walnuts are super-duper good for your brain function too! Why? Because they look like the brain! Okay, yes, but no, haha! They do look that way, but they also contain a hefty dose of Vitamin E, folate, melatonin, omega-3s, and antioxidants, which are brain health superstars! Plus, dark chocolate is great for increasing brain function as well! These dark chocolate walnut doughnuts are HEALTHY!

I made them with the plantain method again, so these are gluten-free, vegan, and paleo! The only thing I need to tell you before you get baking is TRY not to drink the entire bottle of Nutchello™ before you even start mixing the batter. It tastes (and smells!) so good! Who would have thunk I would be such a walnut “milk” fan? 😉

Dark Chocolate Walnut Doughnuts

Dark Chocolate Walnut Doughnuts

Save Print

Cook time

12 mins

Total time

12 mins

Decadent, but secretly healthy, Dark Chocolate Walnut Doughnuts! These gluten-free, vegan, & paleo doughnuts are baked breakfast perfection! Serve them with a cup of coffee or your afternoon tea!

Author: Rebecca Pytell

Recipe type: Breakfast, Dessert

Cuisine: American

Serves: 4

Ingredients

1 Large Yellow (Ripe) Plantain
¼ Cup Arrowroot Starch
3 TB Dark Chocolate Walnut Nutchello™
2 TB Unsweetened Dark Cocoa Powder
1 Tsp Baking Powder
1 TB Cocoa Stevia Syrup
2 TB Crushed Unsalted Raw Walnuts
2 TB Unsalted Raw Walnut Pieces (to top, garnish)

Instructions

Preheat the oven to 375°F.
Puree the plantain and Nutchello™ in a food processor until smooth.
In a mixing bowl, scoop out the plantain puree, then add the rest of the ingredients to the bowl and mix well to form a smooth batter.
In a greased doughnut pan, scoop out the batter into 4 molds, evenly.
Bake in the oven for 12 minutes. Remove and let cool. Top with additional walnuts to serve!

Nutrition Information

Serving size: 2

Will you be baking some doughnuts today? I hope so! They do make a nice little mid-week boost! Although, is it really mid-week since we had Monday off? Eh, that probably means your in even more need of some healthy decadence (and brain power) to help you through if you’re feeling a bit sluggish. What to you say? You in?

More doughnuts?

Triple Chocolate

Gingerbread

Cinnamon Glazed Pumpkin

Apple Cinnamon Crumble

So tell me:

+ Walnut fan, semi-fan, or not so much?

+ Did you drink chocolate milk as a kid? Actually, I was a Nesquick Strawberry type of girl (pure sugar!)

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell

*This post was sponsored by Silk as part of an influencer activation for the #SilkCrowd and Socialstars™. I received complimentary products to facilitate my review, but all opinions are my own.

Apple Cinnamon Crumble Doughnuts

November 16, 2015 by Rebecca @ Strength and Sunshine 156 Comments

All the seasonal flavors of an apple crumble in the form of an easy allergy-friendly baked doughnut! These apple cinnamon crumble doughnuts allow you to take your crumble on the go without the need for a fork or spoon!

Nope, not stopping with the apple recipes either! Funny though is that I made these bad boys back in the summer. I was planning on doing a cinnamon sugar “all apple” doughnut and when I finished that first attempt it was a sad mess and fail. Being me, I was so frustrated and angry, so I HAD to make a new batch, still playing with the apple theme, but this recipe came out much better!

About apple crumbles now, or any fruit crumble for that matter, I’ve never made one! How is that possible? When I think about it, I don’t think I’ve ever even eaten one! That sounds really depressing, don’t you think? As of today, I still have made a crumble, but I have made these doughnuts! I do want to make a fruit crumble. They sound and look delish and I love all the recipes I always come across. Even though apple pie isn’t my thing, and a crumble seems pretty similar, the crumble is much more appealing to me and I’d totally dig in!

Top that crumble, warm and smelling lovely, with some coconut ice cream and I’d say that’s a fantastic dessert! I also think crumbles are always so pretty. Yes, they are “messy looking”, but that’s part of the charm, right? It’s just a great recipe “gettin’ real” as they say. No touch-ups or staging! But that also makes it a more difficult food to eat on the fly. Okay, I’m not really sure why you’d need to eat a crumble in your car or on-the-go, but if you really wanted to, I’m sure it would be messy. So I’ve tidied that up for you in the form of a doughnut!

Now, I purposely didn’t name these “crumb” doughnuts since they aren’t messy like a classic crumb doughnut and they are the doughnut version of a fruit crumble like I’ve been blabbing about. But do you remember (or if you can, still eat!) those Entenmann’s Crumb Donuts? They were the best! Growing up, my mom loved all the Entenmann’s baked goodies and you can bet she would frequently either have the raspberry danish or these doughnuts in the house. And obviously, anything that “bad”, tasted so “good”! I loved those doughnuts, but my favorite part was the little crumbs on top!

The thing with those little crumbs though, was that they never stayed on the doughnuts 😛 But that was fine by me! Because my favorite part was picking out the fallen off crumbs from the bottom of the box and eating them! I remember sneaking and doing this when my mom was looking, kinda like a kid and a cookie jar, but this was a doughnut box 😉 I really could care less about the doughnut and just wanted the crumb to be frank here!

The simple pleasures in life! I’m tellin’ you! Needless to say, it’s been years since I’ve had that doughnut or those crumbs, and I never will again, but I think I’ve done a pretty good job in the doughnut department to quell any cravings 😉 So before I give you the recipe, here’s a little about these doughnuts! I did the whole plantain thing, but also applesauce and apple flour! You know I love my anti-grains! The topping on these is made with my favorite freeze-dried fruit brand Crispy Green (as noted in all my granola recipes). I know you’ll love and hope you’ll give them a try and let me know!

Apple Cinnamon Crumble Doughnuts

Apple Cinnamon Crumble Doughnuts

Save Print

Cook time

13 mins

Total time

13 mins

Author: <span class="mceItemHidden" data-mce-bogus="1"><span></span>Rebecca Pytell</span>

Recipe type: Breakfast, Dessert

Cuisine: American

Serves: 6

Ingredients

For the Doughnuts:
1 Large Ripe Plantain (pureed)
½ Cup Arrowroot Starch
¼ Cup Apple Flour
2 TB Applesauce
½ TB Baking Powder
1 Tsp Cinnamon
½ Tsp Pure Madagascar Bourbon Vanilla Extract
For the Crumble Topping:
1 Bag (10g) Freeze-Dried Apple
½ Tsp Cinnamon

Instructions

Preheat the oven to 375°F.
In a large mixing bowl, combine all the doughnut ingredients. Mix well to form batter and then pour evenly into 6 doughnut pan molds.
In a small mixing bowl, roughly crush the freeze-dried apple and cinnamon together. Then sprinkle this mixture evenly over the tops of the doughnuts.
Bake the doughnuts for 13 minutes. Allow to cool before removing and enjoying!

Notes

Inspired by this recipe.

Nutrition Information

Serving size: 2

I’m imagining these to be pretty fabulous with some coffee on a nice lazy cold weekend morning. Think so? Or if you’re having guests stay over, and you serve them these for breakfast. I think you’ll have some repeat customers 😉 Unless you don’t want them to stay any longer that is! Haha!

So tell me:

+ Am I the only person who hasn’t had a fruit crumble? Have you ever made your own?

+ Have you ever had those doughnuts? Don’t lie…I know you have 😉

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell

Cinnamon Glazed Pumpkin Doughnuts

October 12, 2015 by Rebecca @ Strength and Sunshine 190 Comments

Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Remember how I said I was originally going to make some doughnuts when I got my pumpkin flour? Well I did. I just made them the next day 😉 There was no way I wasn’t going to make some doughnuts with that glorious bag of flour! And since I was already ahead of the game with gingerbread doughnuts already on the blog, might as well fill in the seasonal gap with some pumpkin ones! ‘Tis the season!

Not only will these doughnuts fill you with pumpkin-happiness, but also sweet cinnamon love too! Think a sugar-free glaze if you will, infused with the words greatest spice, cinnamon. Pumpkin and cinnamon do make one happy couple. Maybe we humans have forced them into an arranged marriage, but they seem to have grown rather fond of each other. But there is something scary I heard on the morning radio station I listen to on my way to class last week. It may just ripe pumpkin and cinnamon apart!

Apparently there is a major pumpkin shortage this year, according to farmers in Illinois (the top pumpkin producing state). They say there will be enough through Halloween, but come Thanksgiving, there may not be as much readily available canned goodness to stock up on. “Large canned-pumpkin manufacturer Libby says yields could be off by as much as a third this year in Illinois, where about 90 percent of the pumpkins grown in the U.S. come from.” (source) So, Libby’s is telling us that once the rest of the 2015 shipment is sent out, they won’t have more until the 2016 harvest comes in. Meaning…STOCK UP NOW!

I don’t mean to scare your little pumpkin-loving-pants off, but cans of pumpkin are pretty cheap, so don’t wait to buy it in the stores. Stock up the pantry (I always have at least 2 cans on hand at all times…all year). I think we’ll be fine, but maybe this will force us to try our hands at growing our own pumpkins, eh? Although, truth-be-told, I like processed canned puree, rather than homemade stringy pumpkin puree. (I know, shocking!).

At least there isn’t an apple shortage or cinnamon shortage. The world would be coming to an end if that happened! Actually, could you imagine if the shortage is due to pumpkin flour production!? I would feel bad…But I don’t think one company is killing the industry (just yet anyway). Haha! Or maybe it’s due to the fact that Starbucks started using real pumpkin in their damn lattes! Yea! Let’s blame it one them!

Since, for the time being, we have enough pumpkin, let’s bake some doughnuts! And talk about Swerve, which is a new favorite baking sweetener of mine. I’ve used it for these doughnuts and a previous recipe (yet to be posted). They use safe non-gmo, allergy-free erythritol to make some stellar zero sugar and calorie granular sugar and confectioner sugar. Here I’ll be using the confectioner sugar, mixing it with some almond milk, to create the perfect glaze!

I even told the rep at the GFAF Expo, 2 weeks ago, about these doughnut recipes I would be posting (he was someone who had no idea what a food blogger was), but yea know 😉 He gave me a Swerve spoon at least! Awkward conversation aside, I’m pretty sure these doughnuts will please pumpkin-loving people and sugar-free-sugar people all the same! O and cinnamon-lovers! Can’t forget them!

Cinnamon Glazed Pumpkin Doughnuts

Cinnamon Glazed Pumpkin Doughnuts

Save Print

Cook time

20 mins

Total time

20 mins

Author: Rebecca Pytell

Recipe type: Breakfast, Dessert. Baking

Cuisine: American

Serves: 6

Ingredients

For the Doughnut Batter:
1½ Cups Pure Pumpkin Puree
⅓ Cup Pumpkin Flour
¼ Cup Arrowroot Starch
2 Tsp Baking Powder
1 Tsp Homemade Pumpkin Pie Spice
1 Tsp Pure Madagascar Bourbon Vanilla Extract
30 Drops Vanilla Stevia
For the Glaze:
¼ Cup Swerve Confectioner's Sweetener
½ Tsp Cinnamon
2 TB Unsweetened Almond Milk (or non-dairy milk or choice)

Instructions

Preheat the oven to 375°F.
In a large mixing bowl, combine all the doughnut batter ingredients. Mix well until all in combined (it will be thick).
In a well greased doughnut pan, divide the batter into all 6 molds as evenly as possible.
Bake the doughnuts in the oven for 20 minutes. Remove and let cool completely!
In the meantime, combine the glaze ingredients in a shallow wide-rimmed bowl, stir to combine.
Once the doughnuts have cooled, dip the rounded side of each of the doughnuts carefully into the glaze mixture and place on a wire rack to set.
Then...devour!

Nutrition Information

Serving size: 2

There you go my pumpkin people! Healthy, glazed, allergy-friendly baked doughnuts! (That taste good too…of course!) I feel cruel always enticing you with these sweet pumpkin goodies on a Monday, but hopefully they just make the start to your week even better (and have you craving the weekend so you can get your baking on!) But on the way home from work, it might be a good idea to swing by the grocery and pick up some canned pumpkin!

So tell me:

+ Do you always have a can or two of pumpkin on hand like me?

+ Do you actually ever dip baked goods into you coffee? No. That kinda sounds gross to me…I really don’t want soggy treats. Same with cookies. I would never dip cookies in milk. Yuck! Then the crumbs get in the liquid too and just…no! **cringe**

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell