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Triple Chocolate Doughnuts (Vegan & Gluten-free)

There are so many things I wish I could tell my younger self ..

though I’m quite sure she wouldn’t listen

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She’d gone dark .. (one of the people I’m coaching along the path to better nutrition) .. un-responsive to my attempts at reaching out

Dang it all .. don’t quit .. whatever you do .. please don’t quit

To a fellow hider this all-too-familiar feeling easy to recognize .. shame for falling off the wagon .. caving into the craving .. not handling the emotion of the moment without of vice .. allowing myself to listen to the voice in my head .. that reminds me I wasn’t perfect.

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The thing about it .. life doesn’t come with “I’ve arrived” moments.

She looks to me as having a lock on this journey .. I don’t .. many of the words I say to others .. gentle reminders I’ve spoken to the woman in the mirror .. when I’ve been sad .. bored .. lonely .. stressed .. happy .. and have eaten one too many cookies.

So into the unresponsive black hole of cyberspace .. I offered a few words.  Though they went her way .. this time they were as much for me .. my eating far from on-track the past couple of weeks

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“This isn’t about perfection.  It’s just not.  If you’ve having a good day .. let us celebrate with you. If you’re not .. say .. just say .. because it’s ok.   Please don’t hide .. if you fall off learn from it .. figure out what your trigger was so next time you can catch yourself.

What you’re embarking on isn’t a diet .. though the weight will come.  Instead it’s learning the life skill .. of how to care for yourself.   And my Dear .. developing THAT skill will take more grace than any other

Trust me”

I left her with homework .. to start a list of things to celebrate along this journey .. in a notebook she can carry with her .. gentle reminders for when she’s feeling down.  I hope she takes me up on it.

There are a few new lines written in mine as well

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A few weeks ago The Chef headed off for a road-trip .. I baked doughnuts .. they should have become a gift to the 4 kids next door .. but didn’t

I put them in the freezer .. it worked .. sort of

The Baked Doughnuts for Everyone Cookbook found a home on our bookshelf around the time I started the Venice 8-week run .. searching for sweet options that were gluten & dairy free.  I’ve been pleasantly suprised.   Each we’ve tried has a texture that’s soft & tender .. similar to that of a cake-doughnut.  The ingredients .. especially the author’s flour choices .. are easy to source.  The flavor combinations are interesting .. a surprise to find some options in the savory category as well.

These .. I have to say .. have become my favorite

Enjoy!

xoxo

ps:  Sweet rice flour isn’t the same as rice flour .. read more .. here

~ Printed with permission from The Baked Doughnuts for Everyone Cookbook .. here and here.  Want to read more?  The cookbook’s author .. Ashley McLaughlin also has a beautiful blog called  theedibleperspective .. here

Triple Chocolate Doughnuts (Gluten-free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Doughnuts
  • ½ cup oat flour
  • ½ cup sweet rice flour
  • 2 Tbsp coconut flour
  • 3 Tbsp coconut oil (** the original recipe calls for sunflower oil)
  • ½ cup coconut sugar (** the original recipe calls for sucanat)
  • 2 x-large eggs (** the original recipe calls for large)
  • 3 Tbsp applesauce, unsweetened
  • ½ cup + 3 Tbsp almond milk, unsweetened
  • ¼ cup cocoa powder, unsweetened
  • 2 tsp vanilla
  • ½ cup shaved bittersweet chocolate (** the original recipe calls for semi sweet chocolate chips)
  • ½ tsp kosher salt
  • 1 tsp baking powder

  • Cocoa Buttercream Frosting
  • 1½ Tbsp coconut oil (** the original calls for earth balance, butter, or coconut oil)
  • ⅓ cup organic powdered sugar (** the original calls for sucanat/powdered sugar)
  • 2 Tbsp cocoa powder, unsweetened
  • 1½ Tbsp almond milk, unsweetened
Instructions
  1. Doughnuts
  2. Preheat the oven to 350.
  3. In a medium sized bowl whisk the oat flour, sweet rice flour, coconut flour, coconut sugar, cocoa powder, salt, and baking powder.
  4. In a small bowl, whisk the eggs, milk, vanilla, oil + applesauce.
  5. Stir wet into dry, until combined, being careful to not over-stir (the batter will look lumpy)
  6. Gently fold in the chocolate shavings.
  7. Fill each donut circle in the pan to about ⅛" from the top. Gently smooth to even out the batter.
  8. Bake for 20-24min (Depending on the size of the doughnut pan you're using .. Start checking around the 20 minute mark)
  9. Test with a toothpick for doneness. You want a slightly moist toothpick.
  10. Let them cool in the pan for about 5 mins before turning them over onto a cooling rack.
  11. Frost with Cocoa Buttercream Frosting when they have cooled. (or eat them plain)

  12. Cocoa Buttercream Frosting
  13. In a bowl, combine all ingredients and blend until smooth. If the frosting is too thick, add a teaspoon of milk at a time. If the batter is too thin, add more powdered sucanat/sugar.
Notes
Nutritional Data by %
% Protein: 8
% Carbs: 55
% Fat: 44
Nutrition Information
Serving size: 1 Doughnut (1/8 total recipe) Calories: 260 Fat: 13.55 Carbohydrates: 36.53 Sugar: 18.78 Protein: 5.46

 
Triple Chocolate Doughnuts (Vegan & Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Doughnuts
  • ½ cup oat flour
  • ½ cup sweet rice flour
  • 2 Tbsp coconut flour
  • 1½ Tbsp ground flax meal
  • 3 Tbsp coconut oil (** the original recipe called for sunflower oil)
  • ½c + 2T coconut sugar (** the original recipe called for sucanat)
  • 3 Tbsp apple sauce, unsweetened
  • ¾ cup almond milk, unsweetened
  • ¼ cup cocoa powder, unsweetened
  • 2 tsp vanilla
  • ½ cup vegan chocolate chips
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda

  • Cocoa Buttercream Frosting
  • 1½ Tbsp coconut oil (** the original calls for earth balance, butter, or coconut oil)
  • ⅓ cup organic powdered sugar (** the original calls for sucanat/powdered sugar)
  • 2 Tbsp cocoa powder, unsweetened
  • 1½ Tbsp almond milk, unsweetened
Instructions
  1. Doughnuts
  2. Preheat the oven to 350.
  3. In a medium sized bowl whisk the oat flour, sweet rice flour, coconut flour, coconut sugar, cocoa powder, salt, and baking powder.
  4. In a small bowl, whisk the eggs, milk, vanilla, oil + applesauce.
  5. Stir wet into dry, until combined, being careful to not over-stir (the batter will look lumpy)
  6. Gently fold in the chocolate shavings.
  7. Fill each donut circle in the pan to about ⅛" from the top. Gently smooth to even out the batter.
  8. Bake for 20-24min (Depending on the size of the doughnut pan you're using .. Start checking around the 20 minute mark)
  9. Test with a toothpick for doneness. You want a slightly moist toothpick.
  10. Let them cool in the pan for about 5 mins before turning them over onto a cooling rack.
  11. Frost with Cocoa Buttercream Frosting when they have cooled. (or eat them plain)

  12. Cocoa Buttercream Frosting
  13. In a bowl, combine all ingredients and blend until smooth. If the frosting is too thick, add a teaspoon of milk at a time. If the batter is too thin, add more powdered sucanat/sugar.
Notes
Nutritional Data by %
% Protein: 5
% Carbs: 66
% Fat: 36
Nutrition Information
Serving size: 1 Doughnut (1/8 total recipe) Calories: 225 Fat: 9.34 Carbohydrates: 37.32 Sugar: 18.07 Protein: 3.32

 

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