Today’s post was originally supposed to be a cookie recipe.
Although, since I’ve been a little cookie-happy lately, I decided to mix it up and make my cookie into a doughnut. It’s been awhile since I made doughnuts.
I love baked cake doughnuts. Don’t get me wrong, I love (and eat) my fair share of fried yeast and cake doughnuts and I absolutely love it. However, I love to bake (if you couldn’t tell!). Baking doughnuts gives them a toasty quality that I secretly miss when I eat a fried doughnut. The two ways of making doughnuts yield such vastly different eating experiences. What I wanted today was a doughnut that really wants to be a cookie, but can’t quite figure it out. I think I succeeded.
These doughnuts are faintly pumpkin flavored but I did not put pumpkin pie spice in the batter. I wanted the granola that I sprinkled on top of the doughnuts to be the focus, and it most certainly is! Biting into one is a wonderful experience of soft and crunchy textures working together to delight you.
Did I sell them? 😉
Hearty Granola Doughnuts
Yield: about 5 doughnuts (I used a Wilton pan)
Free of: Gluten, Soy*, Refined Sugar*
*Depends on non-dairy milk and optional powdered sugar garnish
Adapted from: Sweet Freedom Bakery‘s Cinnamon Sugar Doughnut Recipe
- 1/2 cup gluten-free AP flour (I used Bob’s Red Mill)
- 1/4 cup coconut sugar
- 2 T tapioca starch
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/4 cup non-dairy milk*
- 1/4 tsp lemon juice
- 1 tsp vanilla bean paste
- 1 1/2 tsp pumpkin puree
- 2 T melted coconut oil
- 2 T hot water
- 3 Tb rolled oats (gluten-free, if needed)
- 2 Tb dried cranberries, opt.
- granola of choice (GF if needed)
- vegan powdered sugar, opt.
Oven 350 F.
- Oil your doughnut pan.
- Combine the non-dairy milk and lemon juice in a small cup. Set aside.
- Sift together all dry ingredients (except cranberries and oats) until thoroughly combined in a mixing bowl.
- Add the non-dairy milk mixture, melted oil, vanilla and pumpkin to the dry ingredients.
- Pour the hot water into the rest of the ingredients and stir to combine with a wooden spoon.
- Fold the oats and cranberries into the batter.
- Spoon about 2 Tb of batter into each doughnut mold. Sprinkle the top of each doughnut with granola.
- Bake the doughnuts for 7 minutes.
- Rotate the pan 180 degrees and bake for another 5 minutes until golden brown and the batter springs back when you touch it.
- Let the doughnuts cool and gently lift them from the molds. I used a butter knife to get the centers free.
- Sprinkle with powdered sugar (optional) and serve!