yep.. i made a gluten free doughnut
and it turned out pretty darn good.
and yes, this is another baking recipe!
i was inspired by the idea of a baked doughnut
when i saw it on my friend catherine's blog
maybe it was the doughnut pan? a new
addition to the kitchen or am i forever
inspired to fill the little stainless steel
boxes in o's planet box lunch box?
or does it feel super cozy and warm
to have homemade baked goods
in the house in a french terrine?
i say yes to all & to all a good night...
oh no good morning!
of course you can make these with
any seasonal berries or fruits
& you can make these with
whole wheat flour too!
inspired by weelicious
1 1/4 cups of cup4cup flour*
1 tsp baking powder
1/2 tsp salt
2 tbs unsalted butter/softened
1/2 cup cane sugar
1 large egg
1/2 cup buttermilk***
***which i did not have***
so i used 2 heaping tbs of
vermont creamery's creme fraiche
and 1/4 cup of almond milk
(which could be any milk)
1 tsp vanilla extract
1 cup fresh blueberries
(you can use frozen)
preheat oven to 375
combine a bowl for the dry ingredients:
flour, bkg powder & salt
set this aside for a bit
in a standing mixer or bowl with hand mixer
cream the butter & sugar
add the egg, buttermilk/milk/creme fraiche & vanilla
then add the dry mixture just until combined
gently fold in blueberries
grease & flour doughnut pan
spoon the dough filling into the pan
about 3/4 of the way to the top
bake for 14 minutes
cool on plate or rack
sprinkle with powdered sugar
please leave a comment &
let me know how it goes!
PS...the gf version is a bit sticky when
trying to put it in the pan & create a circle...
once baked, so good!