A Stack of Gluten Free and Vegan Mint Chocolate Mini Donuts

          Summer is in full swing and I'm pretty sure if you have young children in the house, your grocery bill is competing with your electric bill. In our case, the more outdoor activities the kids have, the more they asked for food.  I barely can keep up with the demand.  Since it's too hot to turn on my trusted oven, I used my beloved donut maker to stock up on quick snacks.

        Thin Mints are my children's favorite Girl Scout cookie.   Before the food allergy diagnosis nine months ago, our family would have boxes after boxes of this highly addictive treat.  We do have 2 Girl Scouts trying to get the much coveted patch after all. 

          Though my girls still sold GS cookies this year, we didn't purchase much for ourselves.  Aside from yours truly, there's no one else fit to eat those delectable yet non food allergy friendly delights.  Then one day, while I was preparing to make some mini donuts, child #3 asked why we can't make some Thin Mint donuts.  Light bulb moment! I decided to play around in the kitchen and after a few trial and error, I was able to create a recipe that my toughest critics approved. 

          Whether you are having a big case of GS cookie craving, wanting a food allergy friendly treat or simply wanting to try something new, give this one a go.   I'm sure you'll love them too. If you need any help just let me know.

- Roz

                      

 

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (or other non dairy milk)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil

1/2 cup raw cane sugar

1 tsp. vanilla extract

1/2 tsp. mint extract

 

Glaze:

1/2 cup chocolate chips

1 tsp. mint extract

 

1. In a small bowl, make a flax goo by mixing the flax meal and water. Set aside for at least 5 minutes before using.

2. Prepare the non dairy "buttermilk" by combining the flax milk or any non dairy milk and rice vinegar. Set aside.

3. In a big bowl, whisk the cocoa powder, oat flour, rice flour, baking powder and potato starch.

4. With the help of an electric mixer with a paddle attachment or a hand mixer, cream the coconut oil and sugar until light in color.

5. Add the flax meal goo and mix until well combined.

6. Alternately add the flour mixture and buttermilk mixture. Remember to start and end with the flour mixture. 

7. Add the vanilla and mint extract.  Mix just until combined.  Be careful not to over mix.

8. Pour about 2 tablespoons of the batter on each slot of a preheated donut maker and bake for 5-6 minutes. 

9. Once baked, cool in a wire rack for a about 10 minutes before frosting.

10. To prepare the frosting, transfer the chocolate chips in a microwave safe bowl and melt it on high for about 40 seconds in 15 second intervals.  Make sure not to overheat the chocolate. 

11. Once melted, add the mint extract and mix until well combined.

12. Dip the cooled mini donuts in the chocolate mixture and transfer to a cooling rack until the chocolate coating sets.

13. Enjoy! 

     

The Elvis inspired Vegan Mini Donuts - Gluten Free

      Bananas, chocolate and peanut butter! What could possibly go wrong?  Taste wise, I'd say it's a piece of heaven.  Food allergy wise, it's a disaster especially to my egg, gluten, dairy, nut and peanut free gang. 

 

      After much coercing and whining from my beloved kids, I finally took the plunge to come up with an Elvis inspired treat.  Armed with my new favorite kitchen gadget -Babycakes DN-6 Mini Doughnut Maker, Yellow, 6 Donut, I decided to experiment and eventually perfect a recipe.  These mini donut treats are loaded with bananas and chocolate chips and topped with both pea butter (that's the only one we can have coz we're nut free remember?) and melted semi-sweet chocolate. Not to mention, these are baked not fried so lesser calories.  Are you excited?

     Before you scroll down, I have a little warning. Though these mini donuts are on the healthier side, they are highly addictive.  Yup, that's a disclosure.

      So what are waiting for?  Make some now and let me know if you love it or not. 


- Roz

 

 

Ingredients:

1 cup Teff flour
1/2 cup rice flour
1/2 cup potato starch
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
2 Tbs. flax meal
6 Tbs. lukewarm water
1/4 cup coconut oil
3/4 cup sugar
1 1/2 cup mashed bananas
1 1/4  cup mini chocolate chips (allergy friendly brand)
1/4 cup pea butter (depending on your diet, you can also use other peanut butter substitute such as almond sun butter)

1. Sift teff flour, rice flour, potato starch, baking powder, baking soda and salt.  Set aside.

2. In a small bowl combine the flax meal and water to make flax goo. Set aside for at least 5 minutes before using.

3. With an electric mixer, cream the coconut oil and sugar.

4. Add the flax goo and mix it until light and fluffy.

5. Turn the mixer on low and slowly add the flour mixture. 

6. Add the bananas and mix well.

7. Stir in 1/2 cup of the mini chocolate chips.

8. In a preheated donut maker, spoon about 2 tablespoons of batter on each mold.

9. Close the lid and let it bake for 5 to 6 minutes.

10. Once the donuts are done, transfer to a cooling rack.

 

The recipe will make approximately 36 mini donuts.

 

While waiting for the donuts to cool, prepare the chocolate glaze.  Place the remaining chocolate chips in a microwave safe bowl and heat it until melted. I usually set the microwave on high and let it run in 10 second intervals until the chocolate chips looks really soft but still retain its shape. (30-60 seconds).  Mix to make sure the chips are melted.  Be extra careful not to overheat the chocolate.

 

To assemble, spread about 1/2 tsp. of pea butter on top of the donut and then dip it in melted chocolate. Return to the cooling rack until the chocolate sets or as long as you can wait. In my house, the kids rarely wait for the chocolate to set.