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Raspberry Glazed Baked Donuts

Raspberry Glazed Baked Donuts

Doughnuts or donuts, however you spell them, they are so delicious! These dairy-free donuts from Sarah Bakes Gluten Free Treats vegan and gluten free, and have a beautifully colored raspberry glaze. Enjoy for breakfast for dessert.

I really like donuts & I really like raspberry flavored stuff so I'm thinking at some point I'm going to have to try these!Raspberry Glazed Baked Donuts

INGREDIENTS


Almond donuts:
  • 1 1/2 C Sarah's gluten free flour blend (use whatever gluten free flour blend you like the most)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt (kosher salt)
  • 3/4 C, plus 2 tablespoons So Delicious unsweetened almond or coconut milk (I personally really like the Aldi brand of almond milk, use whatever brand you like)
  • 1 tsp apple cider vinegar (I prefer Bragg's)
  • 1/2 C cane sugar (raw sugar)
  • 3 Tbsp sunflower seed or canola oil (I use sunflower oil)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
Raspberry glaze:
  • 1/2 C fresh or frozen (thawed) raspberries (I don't know how I feel about the seeds but I'd probably use frozen, they're easier to find)
  • 1 1/2 C powdered sugar
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp pure almond extract

DIRECTIONS


  1. Preheat oven to 375 degrees.
  2. Spray donut pan with nonstick cooking spray. (I really need to invest in a donut pan!)
  3. Sift together flour, baking powder, baking soda and salt.
  4. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled.
  5. Add sugar, oil, vanilla and almond extract.
  6. Stir in flour mixture until just combined.
  7. Spoon batter into ziploc bag (or piping bag) and cut tip.
  8. Pipe batter into prepared donut pan.
  9. Bake donuts for 16-18 minutes, until golden brown and baked through.
  10. Turn out onto cooling rack. Repeat with remaining dough.
  11. To make raspberry glaze, place raspberries in fine mesh sieve. (this takes care of the seeds)
  12. Press raspberries through sieve, discarding seeds.
  13. Add powdered sugar to pressed raspberry puree. Whisk until smooth.
  14. Add vanilla and almond extract, stirring until combined.
  15. When donuts are mostly cool, dip tops into glaze to coat and let set for 10-15 minutes.
  16. Donuts are best served right away or same day. If not serving donuts right away, wait to glaze until ready to enjoy.

By: Sarah Hornacek, Sarah Bakes Gluten Free

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