Not Just Any Allergen- and Gluten-free Donuts, but Welcoming Kitchen Apple Cider Donuts!

I started working on Welcoming Kitchen donuts many years ago, when I realized that my at-the-time 5-year-old son had never eaten a donut! Now, we eat yummy chocolate-glazed donuts whenever we need a donut fix. For this fall favorite, we were inspired by a recipe in Food Network's magazine and came up with another great donut to add to our repetoire. You can buy a donut pan online or even at your local craft store. These apple cider donuts have a denser, coffee-cake-like texture, and a yummy, apple-cinnamony flavor.

Apple Cider Donuts

Makes 15 donuts

Ingredients:

2 medium apples

2 1/2 cups apple cider, divided

3 1/2 cups gluten-free, all-purpose baking mix (like Bob's Red Mill)

1 teaspoon xanthan gum

3 1/2 teaspoons baking powder, divided

1/4 teaspoon baking soda

3 1/2 teaspoons cinnamon, divided

1 teaspoon salt

1/4 teaspoon nutmeg

1 1/2 cups turbinado sugar

1/4 cup non-hydrogenated vegetable shortening, divided

1/2 cup applesauce

1/4 cup non-dairy milk

1 tablespoon apple cider vinegar

1 teaspoon vanilla

1/2 cup confectioners' sugar

2 tablespoons granulated sugar

Preparation:

Preheat oven to 325.

Grease a standard-size donut pan with shortening.

Rough chop apples (no need to peel them).

Combine apples with 1 1/2 cups apple cider in a small saucepan.

Cook over medium heat, until apples are soft and apple cider is almost completely reduced. This should take about 20 minutes, depending on the size of the apples.

Puree apples in a food processor .

In a medium bowl, combine GF flour, xanthan gum, 1 tablespoon baking powder, baking soda, 1 1/2 teaspoon cinnamon, salt and nutmeg. Whisk together well.

In a large bowl, combine applesauce with 1/2 teaspoon baking powder.

Add sugar, 3 tablespoons shortening and vanilla to applesauce mixture. Blend well.

Combine rice milk with apple cider vinegar. Add to applesauce mixture. Combine well.

One-half at a time, mix dry ingredients into wet.

Mix one cup of the pureed apples into the batter.

Fill donut pan 2/3 full.

Bake 12 - 15 minutes, or until a toothpick inserted into the center of a donut comes out clean.

While donuts are baking, heat remaining apple cider in a small saucepan over medium heat.

Bring to a high simmer. Cook until reduced to 1/4 cup.

Whisk confectioners' sugar into reduced cider.

In a shallow bowl, combine 2 teaspoons cinnamon with granulated sugar.

Remove donuts to a cooling rack.

Dip top half of each donut into the glaze. Let extra glaze drip off.

Spoon cinnamon-sugar over glaze. Shake off excess.

Happy Cooking!

Kim 

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Vegan and Gluten-free Easter Treats Round Up

I can't believe that it's officially spring. 

Do you need some welcoming ideas for your Easter or other spring celebration? These treats are all delicious, gluten-free, vegan and allergen-free. Now, everyone can enjoy together!







Lovely Lemon Snack Cake

Iced Lemon Cookies

Strawberry Scones

Chocolate Pepita Cups

Chocolate Sunflower Seed Butter Cups




Happy Cooking,
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Back to School Lunch Ideas

It's here again! Back to school. 

For me, it's back to lunches! Here are some things that I will be making for lunch this year. They are all nut-free, so they are safe if your child eats at a nut-free lunch table or has a nut-free school.

My kids do not like sandwiches, so here are some of our lunch ideas.

Smoothies make great lunches. Loaded with fruits and veggies, they can sip up their lunch quickly so they can get outside to play at recess. Add a crunchy snack, and they will have enjoy their meal and have the energy they need to get through the rest of the day.

Smoothies make a fun and nutritious lunch.

Soup in a thermos is another favorite option.

Sunny Chocolate Coconut Butter is delicious in a sandwich or spread on apple slices.

• 

  Make a special sandwich with Sunny Chocolate Coconut Butter.

  
  

Try some of these other ideas, too:

• Hemp Seed Hummus from Super Seeds
• Chocolate Chia Pudding
• Quick and Creamy Veggie Dip.

This post was shared with Allergy Free Wednesday.

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More

Vegan Double Chocolate Cupcakes with Dairy-free, Soy-free Cream Cheese Frosting

Here is another entry in the So Delicious and Go Dairy Free Snackable Contest. I use so many So Delicious products in my cooking and in my kitchen that I had to enter another one of our favorites. (It's also one of your favorties! This frosting is one of the most popular recipes on Welcoming Kitchen.)

In no way are these vegan, gluten-free cupcakes health food, but they are delicious. The zucchini keeps the cupcakes moist without lending a vegetable flavor. You just taste chocolate-y cake topped with tangy/sweet frosting. Yum!

Dairy-free and Soy-free Cream Cheese Frosting (Yogurt Frosting)
(Makes more than enough to frost 15 cupcakes or a double-layer cake.)

Ingredients:

• 4 tablespoons soy-free Earth Balance buttery spread
• 1/2 cup So Delicious vanilla cultured coconut milk yogurt
• 4 2/3 cups powdered sugar 

Preparation:

1. In a food processor, blend together Earth Balance and yogurt.
2. Add in powdered sugar, and process together until smooth.
3. Refrigerate frosting to allow it to firm up before spreading.  (If you know that you want a pretty firm frosting, you can add more powdered sugar in that step as this is a softer frosting.)

Double Chocolate Zucchini Cupcakes (adapted from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes )
Makes 15 cupcakes

Ingredients:

3 cups gluten-free oat flour (or 3 cups GF all-purpose flour and 1 1/2 t. xanthan gum)
1 teaspoon baking soda
1 3/4 teaspoons baking powder, divided
1 teaspoon salt
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup applesauce
1/4 cup So Delicious vanilla or chocolate cultured coconut milk
3/4 cup packed brown sugar
3/4 cup granulated sugar (or evaporated cane juice)
1/4 cup canola oil
1 tablespoon vanilla
2 cups raw grated zucchini
1 cup allergy-free chocolate chips

Preparation:

1. Preheat oven to 350.  Oil muffin pans or line with muffin papers.
2. In a medium bowl, combine oat flour (or all-purpose flour and xanthan gum), baking soda, 1 teaspoon baking powder, salt, and cocoa powder; stir with a whisk.
3. In a large bowl, combine applesauce with 3/4 teaspoon baking powder.  Add cultured coconut milk, sugars, oil, and vanilla to applesauce.  Thoroughly mix zucchini into applesauce mixture.
4. Mix dry ingredients into zucchini mixture.  Stir chocolate chips into batter.
5. Spoon into oiled muffin pan or muffin pan lined with paper liners.  Bake 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
6. Let cool completely before frosting.

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

 

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Creamy Sweet Potato and Carrot Yogurt Smoothie

I love a good contest. 
I love So Delicious Dairy Free everything.
So, the combination of a So Delicious recipe contest is too much for this girl to pass up!

I am entering my Carrot and Sweet Potato Yogurt Smoothie in the Sippable Category.


Carrot and Sweet Potato Yogurt Smoothie
makes 4 generous servings


Ingredients (amounts are approximate):
one baked sweet potato, skin removed
3 carrots, cut in chunks*
3/4 cup frozen pineapple chunks 
3/4 cup frozen mango chunks
2 tablespoons ground chia seeds
3/4 cup non-dairy vanilla yogurt, I used So Delicious vanilla cultured coconut milk.
1 cup So Delicious unsweetened coconut milk beverage
1/2 cup apple juice (or more if needed for a thinner consistency)

Preparation:
*I use a Vitamix Blender . If you are not using a high-powered blender, grate the carrots first.
 
Blend thoroughly. 

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

 

Read More