Photos in this post in partnership with Crystaline Randazzo Photography.
It's the long weekend - hurrah! And our calendar is chock full of fun weekend events here in Kigali, celebrations galore. It's sunny, the birds are chirping, everyone is outside, and in my house, there are sprinkles, sprinkles everywhere! That's right - today's recipe is for healthy, baked doughnuts, with natural sprinkles. How cute are these? I've already spoken before about my obsession with fried dough. I even put up a post for my nutritious alternative - "faux-nuts". But today folks, you're getting the real thing! And oh boy are they cute! I present to you, baked peachy keen doughnuts! And they are gluten-free!
These peachy coconut doughnuts make me really happy, as they are satisfying, and sweet, but made with wholesome ingredients. Kids love them, so did my office, and so did my friend Dom! His wife Crystal Randazzo (see her amazing website here) is responsible for these photographs, you'll have seen her featured on my blog before. I convinced her husband to lend her to me for the day so I can practice my food photography skills. When he came to get her, I provided him with a stack of these doughnuts, and apparently they were gone by the time they got home. I'd count that as a real success!
The recipe is adapted from a fabulous food blogger, Ashley McLaughlin at Edible Perspective. She has released a book, Baked Doughnuts for Everyone (all gluten free) which I just received in the post last week. There are so many creative recipes, such as strawberry cheesecake doughnuts, tiramisu doughnuts, key lime pie doughnuts, pineapple right-side up doughnuts - you should really check out her blog and the book! They are joy in your mouth - I can't wait to try more. But for today - my own take - Peachy Keen Coconut Doughnuts!
I'd also light to point out this beautiful placemat featured in the photo below. They are courtesy of Nyamirambo Women's Centre, in Kigali, Rwanda. The centre was established in Kigali with the aim to support local, disadvantaged women to continue their education and training, and to gain better opportunities for employment. It was started by eighteen women that begun a self-help group, and has expanded into a centre that raises money through training women to produce handicrafts and beautiful home-wears (such as table runners, placements) and children's clothing (my friends in Vancouver will get some great gifts soon!) Nyamirambo Women's Centre also runs responsible tourism projects, such as community walks to experience Kigali, cooking classes, and more. I'll be doing a full post on them soon, so stay tuned. But for today I wanted to point out the placemats, as they are made by vulnerable women, and made with love (note their token heart embroidery on every piece!)
Back to the doughnuts - what makes them wholesome? Well, for starters, they contain rice and spelt flour. Instead of sugar, I used mashed peaches, fresh taste best. And the coconut flavour is achieved from full-fat coconut milk - giving the doughnuts a nice creamy texture. And look at the little mini-doughnut tin. I bought one online and shipped it to Rwanda, and to my surprise it was tiny! But it resulted in bite-sized baked doughnuts that were melt in my mouth, so I actually like the look. But you can use a larger doughnut tin, or even other shapes - madeleine doughnuts anyone?
These mini doughnuts are really easy to make, and take all of 10 minutes, max, in the oven. The recipe yielded about 36 mini doughnuts, and I coated them in a coconut-vanilla frosting. The frosting was a bit liquidy, so it was really more of a glaze, probably because it's so hot here in Kigali. But you can try to put yours in the fridge, and whip it with coconut cream if you want a thick icing. They are really nice on their own, with a cup of tea, a healthy breakfast, or a mid-morning snack. And the house will smell divine while they are cooling! Check out the recipe below.
Baked Peachy Keen Coconut Doughnuts
What's better than peachy coconut mini-doughnuts, with a vanilla glaze and sprinkles? These are a great treat certain to brighten up anyone's day.
- 1/2 cup brown rice flour (just put brown rice in a blender and you're good to go!)
- 1/2 cup oat flour (put oats in a blender and voila!)
- 3 tablespoons ground almonds (put almonds in a blender, and voila! Soak them first, it's better!)
- 1/3 cup brown rice syrup (also called malt syrup)
- 2 large eggs, beaten
- 1/2 cup full fat coconut milk (from a can is fine)
- 3 tablespoons unrefined coconut oil, melted
- 3 tablespoons peach puree (put peaches in a blender, or used canned, but preferably in water, or drain the syrup!) - available at Nakumatt for those in Rwanda!
- 2 tablespoons vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Preheat your oven to 350* [370* for high altitude]. Grease your doughnut pan [or a muffin pan] thoroughly with coconut oil or butter.
- In large bowl combine all of the dry ingredients and mix well.
- Pour the coconut milk into a bowl and whisk until smooth and well combined. You want to make sure the cream on top is combined with the liquid below, then measure what you need for the recipe.
- In a medium bowl whisk together the eggs, coconut milk, peach puree, and vanilla extract until well combined.
- Whisk in the melted coconut oil, then add the wet ingredients to the dry.
- With a large spoon, stir the mixture until the dry ingredients are just combined. The batter will be thick. Avoid over-stirring.
- Spoon into your doughnut pan leaving about 1/8-1/4” room from the top (see picture above)
- Depending on the size of your pan, bake until golden brown and a toothpick comes out clean. This took 8-10 minutes for my mini doughnuts. Ashley says about 20 minutes for larger pans. So just keep an eye out yo!
- Take the doughnuts out of the oven and let them sit for 5 minutes. I turned my pan over and they all fell out easily onto the wire rack. But if not, Ashley recommends to slide a knife or small spatula along the edge to help release.
- Turn out onto a cooling rack and let fully cool before glazing.
Coconut Glaze for Doughnuts Adapted from Ashley at Edible Perspective
This coconut glaze is perfect to use for doughnuts or muffins if you want a light, sweet topping, that can be used to dip and add ingredients. I added sugar-free sprinkles - but you can add toasted coconut, or anything else you fancy.
- 1/4 cup powdered sucanat, or powdered sugar (icing sugar)
- 3 tablespoons full fat coconut milk
- Whisk together until smooth and let sit for 5min to thicken.
- I found the glaze was too runny, so I added more icing sugar until it was thicker. I also put in the fridge for 15 minutes.
- Put your topping onto a plate in a thin layer.
- Dip each doughnut in the glaze, quite deep, then put it on top of the topping on the plate. The topping will stick, and voila!
- Here's a trick - I buy my eggs in plastic egg containers. The mini doughnuts fit perfectly as a transport option! Get creative, as it was ingenious and nice to look at.
So there you have it, a delightful treat! If you really want to go whole hog and make everything yourself, I can highly recommend Kate's recipe for homemade sprinkles from Cookie+Kate. They look fun and festive!
The whole process of making these mini-doughnuts made me so happy - I was like a kid in a candy store again. Crystal and I had a lot of fun. Too much fun......until next time!