Desserts

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

Gluten-Free Baked Strawberry Doughnuts With Strawberry GlazeNote: This post contains affiliate links for products on Amazon.

It’s strawberry season and these gluten-free baked strawberry doughnuts with strawberry glaze were calling my name. In my haste to make these, solely for the purpose of immediately consuming them, a few silly things happened. I’ll point them out in the photos, starting with the one above. See the lovely white “dots” on the top of the doughnut? This is what happens when you forget to sift the confectioner’s sugar for the glaze. But guess what? It does not affect the taste at all, it just looks silly. Or rustic. Or like it was supposed to happen, right?

No matter. These were delicious. It was hard to stop tasting the glaze even with the spots of confectioner’s sugar!

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

I wanted to make these gluten-free, so I used my old standby, Bob’s Red Mill Gluten-Free One-to One Baking Flour. To that I added, baking powder, organic coconut sugar, and salt. I also used buttermilk in this recipe. If you don’t have buttermilk on hand, just make your own by adding vinegar to milk, which is what I did for this recipe. (Complete instructions are in the recipe details at the end of this post.) You’ll also need an egg, vanilla extract and a little melted coconut oil. And of course, strawberries – you’ll need a cup of finely chopped strawberries.

Here’s a quick look at the batter mix and resulting doughnuts. Notice I over-filled my doughnut pan, because I really wanted only 6 doughnuts. However, you could stretch this batter and get 8 or 9 doughnuts out of it if you do the right thing and fill each doughnut section just 1/2 way full like you’re supposed to. Clearly, I didn’t follow the rules. Again, it did not affect the taste, just the aesthetics, but I didn’t care!

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

While the doughnuts were baking, I mixed the glaze which is just confectioner’s sugar, vanilla extract, a little half and half (or milk), and about 1/4 cup of finely chopped juicy strawberries. Once the doughnuts were baked, I let them cool for about 15 minutes before dunking them in the glaze.

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

I glazed these twice, with a little drying time in between. So pretty (even with the white “dots” of sugar!).

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

 

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

Okay, I couldn’t wait any longer – I had to have a bite!

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

They were delicious! If you have leftovers(!?), refrigerate them.

**Pro doughnut-eater tip: They taste amazing the next day if you heat them for about 20 seconds or so in the microwave to warm them up a bit. Do not overheat! But do enjoy them warm.

Gluten-Free Baked Strawberry Doughnuts With Strawberry GlazeNote: This post contains affiliate links for products on Amazon.

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze
 
Prep time
Cook time
Total time
 
Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze
Author:
Serves: 6-8
Ingredients
  • DOUGHNUTS
  • 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • ½ cup organic coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup buttermilk
  • (to make your own buttermilk, combine ½ cup half and half (or milk) and ½ teaspoon white or apple cider vinegar. Let it sit for about 10 minutes to form buttermilk.)
  • 2 teaspoons vanilla extract
  • 3 Tablespoons coconut oil, melted and cooled
  • ¾ cup fresh strawberries, diced and sitting in their own juices

  • GLAZE:
  • ¼ cup fresh strawberries, diced and sitting in their own juices
  • 1½ cups confectioners sugar
  • 1 teaspoon vanilla extract
  • ¼ cup half and half
Instructions
  1. TO MAKE THE DOUGHNUT BATTER:
  2. Preheat oven to 375°F and oil the doughnut pan with coconut oil. Set aside.

  3. Melt the coconut oil and set aside to cool.

  4. In a medium mixing bowl, add flour, coconut sugar, baking powder, and salt. Stir to combine.

  5. In a separate mixing bowl, whisk together buttermilk, egg and vanilla extract. Pour in the cooled coconut oil and whisk to combine.

  6. Pour the wet ingredients into the dry ingredients and mix well.

  7. Add in the diced strawberries and stir to combine.

  8. Spoon the batter into the doughnut pan. Do not overfill. You should be able to get 6 to 8 doughnuts out of this batter if you fill each doughnut circle only ½ way.

  9. Bake at 375°F for 8-10 minutes or until golden brown. Inserted knife (or toothpick) and if clean when removed, the doughnuts are cooked through.

  10. Remove from the oven and allow to cool for a few minutes before removing from pan.

  11. Cool on wire rack for at least 15 minutes prior to handling and dipping in the glaze.

  12. TO MAKE THE GLAZE:
  13. Combine ¼ cup diced strawberries with 1 tablespoon sugar. Stir and mash with a fork, letting it sit at room temperature until strawberry juice is produced.

  14. Add this mixture to the confectioners sugar and mix well. Add in half and half and mix. If glaze seems too thick or too thin, add more half and half or confectioners sugar.

  15. Before glazing doughnuts, make sure to have wax or parchment paper under wire rack to catch any glaze drippings.

  16. To glaze doughnuts, dip each doughnut into the glaze and quickly remove, allowing to dry on wire rack.

  17. You may want to re-glaze each doughnut for a thicker coating. If so, just repeat dipping and drying.

Gluten Free Baked Strawberry Doughnuts
2 Comments

Flourless Chocolate Cake With Ganache Glaze

Flourless Chocolate Cake With Ganache Glaze

You can whip up this flourless chocolate cake with ganache glaze in one bowl ~ no need for a mixer! This cake is dense and rich – perfect for chocolate lovers. Bonus: it’s easy!

Flourless Chocolate Cake With Ganache Glaze

Here’s what I used to put it together: bittersweet chocolate chips, organic butter, organic eggs, vanilla extract, organic sugar, sea salt, unsweetened cocoa powder, organic ground cinnamon, decaf instant coffee, organic cream (for the ganache).

Flourless Chocolate Cake

Mixing it is quick. Melt butter and chocolate chips first, then add in sugar, vanilla, salt, cinnamon, coffee powder and stir. Finally, add in eggs and cocoa powder and stir to combine. Pour it in a buttered cake pan and bake. Done! Well, almost…

Flourless Chocolate Cake

Once it comes out of the oven, invert it and let it cool completely before adding the ganache to the top. Once ganache is added, it needs to go in the refrigerator for about 4-6 hours, overnight if possible. This cake is actually better the next day because the ganache has had a chance to settle.

Flourless Chocolate Cake With Ganache Glaze

I like to glaze just the top of the cake. It is totally rich, so glazing the sides isn’t really necessary. Plus, it’s just a little less messy this way.

Flourless Chocolate Cake With Ganache Glaze

You can see how thick the ganache is here:

Flourless Chocolate Cake With Ganache Glaze

Another way to consume this amazing cake is to slice a small piece and warm it in the microwave just until the ganache starts to melt. I do this in about 20 second increments, checking to see if it’s warm enough. Don’t leave it in too long! Then I add a scoop or two of vanilla ice cream to the bowl. Heaven!

Flourless Chocolate Cake With Ganache

Decadent ~ any way you choose to consume it!

Flourless Chocolate Cake With Ganache Glaze

Flourless Chocolate Cake With Ganache Glaze
 
Prep time
Cook time
Total time
 
Flourless Chocolate Cake With Ganache Glaze
Author:
Ingredients
  • CAKE
  • 1 cup semisweet chocolate chips
  • ½ cup (8 tablespoons) unsalted organic butter
  • ¾ cup organic sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 2 tsp. espresso powder or instant coffee
  • 3 large organic eggs
  • GANACHE GLAZE
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • ½ cup unsweetened cocoa powder
Instructions
  1. CAKE
  2. Preheat oven to 375. Grease an 8" round cake pan with butter. Line bottom of cake pan with parchment paper cut to fit. Butter top of parchment paper. Set aside.

  3. Add butter and chocolate ships to a medium-sized, microwave-safe mixing bowl. Microwave until butter and chips are soft. Stir until chips melt completely.

  4. Stir in sugar, salt, vanilla extract, ground cinnamon and espresso/coffee powder.

  5. Add in eggs, beat until smooth.

  6. Add cocoa powder and mix to combine.

  7. Pour batter into cake pan.

  8. Bake for 25 minutes. Sides will begin to pull away from pan and top will have a crust like texture. Do not overbake.

  9. Remove from oven and let cool for 5 minutes before inverting to remove.

  10. Cool on cooling rack. Cake should be completely cool before glazing.

  11. GANACHE GLAZE
  12. Heat cream on stove over medium heat until just simmering. Immediately remove from heat and add in chocolate chips.

  13. Cover pan completely to seal in heat and let sit undisturbed for 5 minutes.

  14. Remove from heat and whisk mixture slowly to melt chips. Keep whisking until all chips are melted.

  15. For a thick ganache, cover and let cool. You can refrigerate ganache until ready to glaze cake.

  16. When ready to glaze cake, carefully pour or spoon ganache on top portion of cake.

  17. Refrigerate cake at 4-6 hours (best overnight) to let ganache firm up.

 

0 comment

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Only need a half batch of cookies? Try this easy gooey one bowl gluten-free chocolate chip cookie batter recipe!

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)Note: This post contains Amazon affiliate links.

This one bowl gluten free chocolate chip cookie recipe is so easy and I love that it’s half-batch. I adapted this recipe from Chelsea’s Messy Apron and made it gluten free. Also, Chelsea shared her secret for making thick, gooey cookies. Hint: stacking. Amazing! Thanks, Chelsea!

Here’s the process I followed:

I semi-melted organic, salted butter in the microwave. You want somewhere between softened and fully melted for this recipe. Add that to a medium-sized mixing bowl with the organic brown and white sugars and vanilla extract. Stir with a large spoon until combined and smooth. Then add in the egg yolk. Mix until combined.

To make this gluten free, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Add the gluten free flour and baking soda to the wet ingredients and mix well until dough forms. The dough should pull away from your bowl. If not, just add a little bit more flour until it does.

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Stir in the chocolate chips. You could also add in nuts, if desired. Next batch I make, I’ll add in some walnuts, for the nut lover in the house. 😉 Oh, reserve some chocolate chips for the end result – this will help the cookies showcase the chips on the top of the cookies. You’ll add them to the tops of the dough prior to baking.

Gaze longingly at the dough, cover it,  and put it in the refrigerator to chill for at least 30 minutes; longer if you can. This is crucial! Trust.

Gluten Free Chocolate Chip Cookies

Once dough is chilled, you’re ready to roll. Literally.

Pre-heat your oven to 325 and line your cookie sheets with parchment paper.

For each cookie, roll two small balls of dough and stack on top of each other, vertically.  Mesh them down just enough (do not flatten!) so that they adhere together. Secret: this is how you get the thick cookie with the gooey center and crisp outer edges! The lower dough ball will cook first leaving the upper ball a little more soft. It totally works!

Do this for each cookie. Take those extra chocolate chips and carefully add a few to the top of each cookie. Press them down just a bit so they stay on the dough while baking.

Bake for 9-12 minutes or until lightly golden on top. Under-baking will yield a softer cookie. Let the cookies rest on the cookie sheet for a few minutes before removing to a cooling rack.

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

This recipe will yield approximately 12 delicious gluten free chocolate chip cookies!

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)You may also like:
Flourless Chocolate Brownies 
Gluten-Free Almond Butter Chocolate Chip Blondies
Gluten-Free Apple Pie Shortbread Bars

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!Facebook Group Zesty Recipes

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)
 
Prep time
Cook time
Total time
 
One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)
Author:
Serves: 12 cookies
Ingredients
  • ⅓ cup organic salted butter
  • ⅓ cup organic light brown sugar, packed
  • 3 tablespoons organic white sugar
  • 2 teaspoons vanilla extract
  • 1 large organic egg yolk
  • ¾ cup gluten free flour, not packed (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
  • ½ teaspoon baking soda
  • ⅓ cup high quality semi-sweet chocolate chips + 2-3 tablespoons chocolate chips, reserved
  • Optional: ¼ cup chopped walnuts
Instructions
  1. Semi-melt organic, salted butter in the microwave. You want somewhere between softened and fully melted. Set aside.

  2. In a medium-sized mixing bowl, add organic brown, organic white sugar and vanilla extract.

  3. Add in melted butter. Stir with a large spoon until combined and smooth.

  4. Add egg yolk to wet ingredients. Mix until combined.

  5. Add the gluten free flour and baking soda to the wet ingredients and mix well until dough forms. The dough should pull away from your bowl. If not, just add a little bit more flour until it does.

  6. Stir in the chocolate chips, and (optional) nuts.

  7. Cover dough and refrigerate for at least 30 minutes to an hour.

  8. Once dough is chilled, pre-heat your oven to 325 and line your cookie sheets with parchment paper.

  9. For each cookie, roll two small balls of dough and stack on top of each other, vertically. Mesh them down just enough (do not flatten!) so that they adhere together. Secret: this is how you get the thick cookie with the gooey center and crisp outer edges! The lower dough ball will cook first leaving the upper ball a little more soft. Do this for each cookie. Take those extra chocolate chips and carefully add a few to the top of each cookie. Press them down just a bit so they stay on the dough while baking.

  10. Bake for 9-12 minutes or until lightly golden on top. Under-baking will yield a softer cookie. Let the cookies rest on the cookie sheet for a few minutes before removing to a cooling rack.

DON’T FORGET TO PIN AND SHARE!

Easy Gluten-Free One Bowl Half Batch Chocolate Chip CookiesEasy Gluten-Free One Bowl Half Batch Chocolate Chip Cookies. Gooey and delicious - the best chocolate chip cookie recipe!Easy Gluten-Free One Bowl Half Batch Chocolate Chip Cookies. Gooey and delicious - the best chocolate chip cookie recipe!

10 Comments

Spiced Pear Custard Pie

If you’re looking for a crustless pie recipe, this Spiced Pear Custard Pie is it. It’s so simple that I made it twice in one week!

Spiced Pear Custard PieNote: This post contains Amazon affiliate links.

The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here.  Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Spiced Pear Custard Pie

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Swerve’s Granular Sugar Replacement and I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine if you don’t have a gluten intolerance.

Spiced Pear Custard Pie

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

Spiced Pear Custard Pie

I dusted the top with a little confectioner’s sugar before serving. (I used Swerve’s Confectioner’s Sugar Replacement.)

Spiced Pear Custard Pie

This is a simple and elegant pie that’s amazingly easy to make.

Spiced Pear Custard Pie

Love pears? Here are a few more simple but elegant pear recipes you may fall in love with:
MAPLE CINNAMON BAKED PEARS
ITALIAN ALMOND PEAR CAKE

Note: This post contains Amazon affiliate links.

Spiced Pear Custard Pie
 
Prep time
Cook time
Total time
 
Simple and elegant spiced pear custard pie.
Author:
Serves: 6-8 servings
Ingredients
Instructions
  1. Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.

  2. Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.

  3. Arrange pear slices in bottom of pan, slightly overlapping.

  4. Drizzle pears with honey.

  5. In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.

  6. Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.

  7. Let cool for several hours before serving.

  8. Serve with a dusting of confectioners' sugar.

DON’T FORGET TO SAVE AND SHARE THIS RECIPE ON PINTEREST!

Crustless Pear Custard PieCrustless Pear Custard PieCrustless Pear Custard Pie

 

1 Comment