Gluten-Free Lemon Cake Donuts {Secret Recipe Club}

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Gluten-Free Lemon Cake Donuts

Welcome to this month’s installment of the Secret Recipe Club! It’s always one of my favorite posts of the month. I love perusing a new blog and scouring their recipe index.

This month my assigned blog was Fit Mama Real Food. While I’m not so good at the fitness part of her title (I try!), I definitely subscribe to a real-food philosophy as much as I can with three wee ones, so I really enjoyed reading through some of Heather’s posts. Heather is has two toddlers and another baby on the way – they will all be less than 4 years apart! Well … mine are not QUITE that close together but almost. So Heather, you are in for a wild ride, but it’s super fun. I like having my kids close together in age (even if maybe it wasn’t exactly on purpose with #3). They have a great time together and play so well. My best wishes to you!

Heather is also a fitness instructor, knitter, and crafter in Vancouver. (I was a little jealous of pictures of her kids wearing sweatshirts in August!) She shares many delicious recipes, and I have my eye on Banana Custard Oats, Curried Grain Salad, and Coconut Chicken Curry to make soon. But I decided on Blackberry-Lemon Cake Donuts with Lemon Glaze to try to re-create.

Lemon Cake Donuts

I made a few changes just to use what I had in the house already since I’m trying to not waste food I have around! I just omitted the berries, although I bet they would be incredibly delicious and add some moisture, too! I did add in lemon extract, because I had just picked some up at ALDI and I wanted them to have a big lemon punch. I also doubled the recipe, because making six donuts when there are five people in your family is never a good idea. The recipe said it would make 6, but doubled I made 18, so maybe my donut pan is just smaller? I have a Wilton one. Oh, and I didn’t have any actual lemons, so no lemon zest. We added some yellow sugar to the tops instead for decoration.

Anyway, these donuts were delicious. I don’t think my husband even guessed they are gluten-free! The grain mixture does replicate a cake donut very well, and I love that my kids are getting the nutrition of coconut flour and oats in their donuts! They were a big hit all-around. I’ll have to make Heather’s Carrot Cake Donuts next!

Gluten-Free Lemon Cake Donuts with Lemon Glaze

Yield: 12-18 baked donuts

Gluten-Free Lemon Cake Donuts with Lemon Glaze

No one will know these donuts are gluten-free! The flour blend makes a delicious cake-type donut that is still moist and tasty. Adapted from Fit Mama Real Food.

Ingredients

  • 1 c. oat flour (grind oats in blender or food processor)
  • 1 c. brown rice flour
  • 6 T coconut flour
  • 2/3 c. sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 4 eggs
  • 6 T unsweetened applesauce
  • 3/4 c. milk
  • 6 T grapeseed or other unflavored oil
  • 2 tsp. vanilla
  • 1/4 c. lemon juice
  • 1 tsp. lemon extract
  • Lemon Glaze
  • 6 T powdered sugar
  • 2 T lemon juice
  • 2 T milk
  • lemon zest, yellow sugar, or other topping (optional)

Instructions

Preheat oven to 350F and grease donut pan well.

In a large mixing bowl, whisk together oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. In another bowl or large measuring cup, whisk together eggs, applesauce, milk, oil, and vanilla.

Pour wet ingredients into dry and mix until just incorporated. Stir in lemon juice and lemon extract.

Fill donut cavities three-fourths full, then bake 14-16 minutes, until set and a toothpick comes out mostly clean. (Do not overbake. Tops should spring back when touched.)

Let donuts cool in the pan 5 minutes before removing them to a cooling rack.

To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thicker icing, add more powdered sugar. Dip one side of the donuts in the glaze, then sprinkle with any desired toppings.

http://www.jessieweaver.net/2015/09/gluten-free-lemon-cake-donuts/

French Lemon Yogurt Cake

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So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.

Oops.

The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.

It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.

French Lemon Yogurt Cake

Slightly adapted from Barefoot Contessa

Ingredients

  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. plain yogurt (preferably whole milk)
  • 1 c. sugar
  • 3 eggs
  • zest of two lemons
  • 1/2 tsp. vanilla
  • 1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
  • Lemon Syrup
  • juice of two lemons
  • 1/3 cup sugar

Instructions

Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 350F.

In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.

Pour into prepared loaf pan and bake 50-60 minutes, until a toothpick placed in the center comes out clean.

Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.

Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve.

http://www.jessieweaver.net/2012/02/french-lemon-yogurt-cake-recipe/

Added to Things I Love Thursday, Ingredient Spotlight: Yogurt, and Full Plate Thursday at Miz Helen’s Country Cottage.

Pumpkin Spice Latte Cookies

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SNV31080Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.

These cookies change everything!

I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …

I couldn’t resist trying out a variation on my regular cookie, even though I knew it might make Mr. V hysterical. (I’ve mentioned his opposition to my changing anything about his mama’s meatloaf recipe, right?) I kept the cookie recipe the same but added some coffee pizzazz to the icing, along with a shot of heavy cream for that “latte” feel.

The result: delicious! Make some. Now. If you don’t have any instant coffee, just put some strong brewed coffee in there and see what happens. I bet it’s still delicious.

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Pumpkin Spice Latte Cookies

Yield: about 3 dozen cookies

Pumpkin Spice Latte Cookies

Ingredients

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. butter (can sub shortening or use a mixture of the two)
  • 1 c. sugar
  • 1 c. pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 tsp. vanilla
  • Frosting
  • 3 T butter
  • 1/4 c. milk
  • 1/2 c. brown sugar
  • 2 tsp. instant coffee granules
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1 T heavy cream

Instructions

Sift the first five ingredients together (flour through salt).

In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.

Add dry ingredients all at once and stir gently to form a smooth batter.

Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.

Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.

Frosting

Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)

When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.

http://www.jessieweaver.net/2011/09/pumpkin-spice-latte-cookies/

Are you a pumpkin spice kinda person?

Added to Tasty Tuesday and Sweet Tooth Friday.

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Whole Wheat Banana Bread Muffins & A Breakfast Chat!

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Do you have as much trouble with breakfast as I do?

Usually in the mornings I am trying to check my e-mail, nurse the baby, feed Libbie, get us all dressed, and maybe manage some coffee. (Reheated! No time to make fresh!) A lot of days it gets to be 10 a.m. and I haven’t actually eaten anything myself.

I was excited when The Motherhood asked me to help facilitate their chat on healthy breakfast options! I love breakfast food and I am interested in what everyone has to say. Maybe I’ll learn something about how to eat breakfast before it’s lunchtime. Here is their blurb on the chat:

Join Sarah Woodside, registered dietitian for Kellogg, and Liz Ward, registered dietitian, author and one of the Kellogg’s Breakfast Council members, to discuss the nutrients a good breakfast should provide, options for healthy breakfasts on the go, recent research findings on nutrition, and more.  Sarah and Liz will speak to us via live streaming video, while we chat and ask questions through a real-time, text-based conversation.

I’ve participated in several of the chats at The Motherhood and have found them to be a wealth of knowledge and a lot of fun conversation. (Check out the synopsis on “Creating an Efficient Kitchen”!) I hope you’ll join me this Wednesday, April 20, 2011 at 11 a.m. Eastern time to watch the video and chat.

Meanwhile, you can start working on healthy breakfasts with this recipe I’ve been tweaking. I’m still not convinced that it’s perfect, but this recipe for Banana Bread Muffins has been healthified and has the VW stamp of approval.

SNV30543

Whole Wheat Banana Bread Muffins

Yield: 12-16 muffins

Ingredients

  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar or sucanat
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves

Instructions

Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil/butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except walnuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.

Notes

These muffins are definitely “lightly sweet,” not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.

http://www.jessieweaver.net/2011/04/whole-what-banana-bread-muffins/

The Motherhood chat is sponsored by Kellogg’s, and I will be compensated for my time and efforts.

 

 

Nondairy Coffee Creamer for Whole Foods Enthusiasts!

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SNV30444

In this whole sort-of-no-dairy thing, I have found I really only miss two things: cheese and milk in my coffee. I can’t do much about the cheese because I don’t like to eat soy either. But I’ve experimented with my coffee creamer of choice.

Almond milk is OK, but it is just not very creamy, and the store-bought varieties have a lot of additional icky stuff in them. I think David can tolerate heavy cream OK (since it’s mostly fat), but it is EXPENSIVE, especially organic. And then every time he is fussy and pulling those legs up, I have to wonder: did I do it with my two-cups-a-day habit?

[For those of you who are just tuning in and think I am nuts, I am on a mostly-non-dairy regimen for my nursing 3-month-old. He seems to be able to tolerate baked good with milk products in them, but that’s it. Oh, and butter. Hallelujah.]

A while back I ran across this recipe for a whole-foods non-dairy creamer. It hadn’t really crossed my mind again until I was reflecting on my coffee dissatisfaction at the grocery this week. A lightbulb went off over my head and I picked up a can of coconut milk for experimentation.

I like my coffee pretty sweet so I decided to just incorporate the sweetener into the creamer. Although my coffee still isn’t the color whole milk makes it, it’s a lot closer. And actually creamy.

Nondairy Coffee Creamer

Ingredients

Instructions

Blend all together in blender until frothy. Refrigerate for up to a week.

http://www.jessieweaver.net/2011/03/nondairy-coffee-creamer-for-whole-foods/

Honestly, this isn’t quite sweet enough for me, but it probably is for most people. I added a tiny bit of maple syrup to my creamed coffee and that did the trick.

Have you found other nondairy solutions for coffee? Do share.

Added to Real Food Wednesdays, Things I Love Thursday, Tasty Tuesday, and Delicious Dishes.