You’ll love these gluten-freen doughnuts made with real vanilla cream and oat and rice flours and other tasty ingredients.
- 1 1/4 cups (300ml) milk
- 1/4 cup (60ml) half-and-half
- Slightly more than 1/4 cup (50g) coconut sugar
- 1 1/2 tablespoons (12g) arrowroot starch or cornstarch
- 1 large egg
- 1 large egg yolk
- 1/8 teaspoon salt
- 1 scraped vanilla bean and pod
- 1 cup (175g) chocolate
- 4 to 6 tablespoons (60 to 90ml) half-and-half
- 1/2 cup (60g) oat flour*
- 1/2 cup (70g) rice flour
- 3 tablespoons (21g) almond meal
- A little over 1/3 cup (67g) coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup (80ml) milk
- 1/4 cup (50g) plain Greek yogurt
- 2 tablespoons (28ml) olive oil
- 2 teaspoons vanilla extract
- To Make the Filling (i.e., crazy good vanilla pudding custard): Place a fine-mesh strainer over a large bowl. In a saucepan over medium heat, combine milk, half-and-half, coconut sugar, arrowroot starch, eggs, salt, and vanilla beans in a pot, stirring until smooth. Place the scraped vanilla bean pod in the pot, too.
- Keep whisking as the mixture heats; once it reaches a simmer, stir one more minute and remove from heat.
- Pour mixture through fine-mesh strainer and throw away vanilla pod. Set this bowl on the counter to come to room temperature and then refrigerate until fully chilled.
- To Make the Topping: Melt chocolate in a double boiler with half-and-half. You may add a little extra half-and-half if you like to thin it out. Keep stirring until chocolate is smooth. Remove from heat and let cool to room temperature.
- To Make the Doughnuts: Preheat the oven to 350F (180C) and grease your doughnut pan.
- Combine the dry ingredients (oat flour, rice flour, almond meal, coconut sugar, baking powder, salt) in a large bowl. In another bowl, whisk the eggs together and combine with milk, yogurt, oil, and vanilla extract, whisking until mixed.
- Pour the wet mixture into the dry mixture, and stir with a large wooden spoon until combined. Ashley makes a note at the beginning of the book about being careful not to overmix. As soon as the flour has disappeared into the batter, stop stirring.
- Spoon mixture into doughnut molds, filling to just below the top of each one. Bake for 18 to 22 minutes, until lightly brown and a toothpick inserted into the batter comes out clean. Let cool in pan 5 minutes; then use a thin spatula or butter knife to loosen the edges and slide the doughnuts out onto a wire rack or plate to fully cool.
- To Assemble the Doughnuts: Slide each doughnut in half with a serrated bread knife. Top the bottom half with the cream. Top the top half with the chocolate. Sandwich together. Serve immediately.
The main changes we made to the original recipe were swapping in coconut sugar for cane sugar (the weights are exactly the same, but the measurements in cups varied slightly), using half-and-half instead of heavy cream in the chocolate topping, and going with a full vanilla bean instead of half in the filling. Vanilla beans are magic.