Recipes

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze

It’s strawberry season and these gluten-free baked strawberry doughnuts with strawberry glaze were calling my name. They’re super easy to make and are a healthy upgrade to the traditional doughnut. Check them out!

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

 

This is my favorite donut pan!

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 GlazeYOU MAY ALSO LIKE:
Gluten-Free Almond Butter and Chocolate Chip Brownies
Flourless Chocolate Brownies
Cherry Chocolate Chip Blondie Bars (Gluten-Free)

 

Gluten-Free Baked Strawberry Doughnuts With Strawberry Glaze
 
Prep time
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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.

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It's strawberry season and these gluten-free baked strawberry doughnuts with strawberry glaze were calling my name. They're super easy to make and are a healthy upgrade to the traditional doughnut. Check them out!Gluten Free Baked Strawberry Doughnuts

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Gluten Free Yogurt Cake Pan Pancakes

Don’t want to stand over a hot griddle flipping and waiting for your pancakes? Try my simple oven bake method and give these healthy Gluten Free Yogurt Cake Pan Pancakes a try today. This is possibly the easiest way to make pancakes! Gluten Free Yogurt Cake Pan Pancakes

Note: This post contains Amazon affiliate links.

Have you ever wanted pancakes but were too lazy to spend the time pouring drippy batter over a hot griddle? Add to that, the time-consuming flipping of just two or three pancakes at a time to build up enough of a stack to feed more than one person? Me, too.  So I wondered what would happen if I mixed the pancake batter and then poured it into a cake pan and baked it. Would I get one big pancake that actually tasted like a pancake with a pancake-like texture? The answer is yes! May I present: Gluten Free Yogurt Cake Pan Pancakes.

I wanted gluten-free pancakes with some organic yogurt mixed in for a fluffier texture. Here’s how I did it:

My go-to gluten-free pancake mix is Pamela’s. (also available in a much smaller bag!) To that  I added two organic eggs, almond milk, organic plain yogurt, a little melted coconut oil, and a dash of cinnamon and a dash of salt. Specific measurements are in the recipe at the bottom of the post.

Gluten Free Yogurt Cake Pan Pancakes

I just mixed the ingredients in a bowl and then poured the batter in an 8″ cake pan greased with coconut oil. I baked it for 30-35 minutes at 350°. I let it cool for 5 minutes before removing from the cake pan.

Once removed, I cut it into wedges, stacked a few, buttered them and garnished with strawberries and blueberries.

Gluten Free Yogurt Cake Pan Pancakes

And of course, poured some warm organic maple syrup over the whole thing.

Cake pan pancakes are a wonderful alternative to the griddle cakes method. Give it a try and let me know how you like it!

Gluten Free Yogurt Cake Pan PancakesYOU MAY ALSO LIKE:
Gluten-Free Cranberry Orange Blender Muffins
Flourless Chocolate Brownies
Gluten-Free Almond Butter and Chocolate Chip Blondies

Gluten Free Yogurt Cake Pan Pancakes
 
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Gluten Free Yogurt Cake Pan Pancakes
Author:
Ingredients
Instructions
  1. Grease a cake pan (8" or 9") with coconut oil. Set aside.

  2. BATTER INSTRUCTIONS:
  3. In a microwave-safe small bowl, melt 2 tablespoons of coconut oil. Set aside.

  4. In a large mixing bowl, break and lightly scramble 2 eggs. To the eggs, add pancake mix and almond milk. Stir to combine.

  5. Add in Greek yogurt, and a dash of salt and a few dashes of ground cinnamon. Stir to combine.

  6. Pour in melted coconut oil and stir to combine.

  7. Pour batter into greased cake pan. Bake at 350° for 30-35 minutes. Pancake should be golden on top with sides just pulling away from pan. Test center with a knife. If using an 8" cake pan, you may need a little longer in the oven to achieve a cooked center.

  8. When done, remove from oven and let cool for 5 minutes before removing from cake pan.

  9. Cut and serve in stacked wedges. Garnish with butter, maple syrup and fruit.

DON’T FORGET TO PIN AND SHARE!

Don't want to stand over a hot griddle flipping and waiting for your pancakes? Try my simple oven bake method and give these healthy Gluten Free Yogurt Cake Pan Pancakes a try today. This is possibly the easiest way to make pancakes!Don't want to stand over a hot griddle flipping and waiting for your pancakes? Try my simple oven bake method and give these healthy Gluten Free Yogurt Cake Pan Pancakes a try today. This is possibly the easiest way to make pancakes!

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Roasted Garlic Mashed Potatoes

Here’s an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You’ll have this family favorite side dish ready in no time!

Roasted Garlic Mashed PotatoesNote: this post contains affiliate links for Amazon products.

I grew up loving mashed potatoes, and when I was old enough to help in the kitchen it was my job to beat to the potatoes into creamy smoothness with an electric mixer. Lumpy potatoes were forbidden which turned this into a time consuming task. Well, no more!

Call me rebellious, but I take satisfaction in making my potatoes the rustic way – without a mixer of any kind and with some lumps to lend authenticity to their rustic-ness. And, of course, there’s the garlic. Roasted, mellow garlic. This is a grown-up inclusion which can be customized depending on how much of a garlic lover you are.

First, you’ll want to make sure that you have some roasted garlic on hand. You’ll need the cloves from one medium-sized head of garlic. Here’s my post on how to roast garlic. Roast the garlic, remove the cloves, and set aside.

Roasted Garlic Cloves

Next, peel and dice the potatoes. I used organic yellow potatoes here, but russet would work fine, too. Boil the potatoes until fork tender. Drain and return to pan.

Roasted Garlic Mashed Potatoes

I like to add butter to the hot potatoes and let it begin melting just a a little before I begin mashing them. I use a stainless steel potato masher, like this one. Once the butter starts to melt, I begin mashing. When I’ve gotten the big chunks mashed, I add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if your potatoes are too dry.

Set the potatoes back on the burner on low/warm and continue.

Add the roasted garlic cloves to the potatoes. You can rough chop them before adding them in, but here, the cloves were soft enough that they mashed right in. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. If you can handle the flavor, add the rest in and give them a stir. Again, you may need to add more liquid/milk.

Roasted Garlic Mashed Potatoes

Once your potatoes are at the flavor and consistency that you desire, serve them up and enjoy!

Roasted Garlic Mashed PotatoesYOU MAY ALSO LIKE:
How To Roast Garlic
Loaded Baked Potato Salad
Baked Scalloped Potatoes With Cheese

Roasted Garlic Mashed Potatoes
 
Prep time
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Roasted Garlic Mashed Potatoes
Author:
Serves: 2-4
Ingredients
  • 4-5 medium-large organic yellow potatoes
  • 1 head or roasted garlic cloves (how to roast garlic)
  • ⅓ c. organic half-and-half
  • 4 tbsp. organic butter (half of a stick)
  • ¼ c. organic sour cream
  • salt and pepper, to taste
Instructions
  1. Roast 1 head of garlic. (how to roast garlic)

  2. Put large pot of water on to boil.

  3. Peel and dice the potatoes.

  4. Boil the potatoes until fork tender, about 20-30 minutes.

  5. Drain potatoes and return to pan.

  6. Add butter to the hot potatoes. Once the butter starts to melt, begin mashing with a potato masher.

  7. When the big chunks are mashed, add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if the potatoes are too dry.

  8. Set the potatoes back on the burner on low/warm and continue.

  9. Rough chop the roasted garlic cloves and add half of the cloves to the potatoes. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. Add in if desired.

  10. Warm potatoes to desired temperature and serve.

DON’T FORGET TO PIN AND SHARE!
Here's an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You'll have this family favorite side dish ready in no time!Here's an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You'll have this family favorite side dish ready in no time!

 

 

roasted garlic mashed potatoes
roasted garlic mashed potatoes
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Hot Spinach And Artichoke Dip

Hot spinach and artichoke dip – ah! This is the kind of dip that I love: super easy to put together and it tastes amazing hot or cold.

Hot Spinach And Artichoke DipNote: This post contains Amazon affiliate links.

This dip is heavy on the cheese, as it should be!

Hot Spinach And Artichoke Dip

I’ve tried to use organic wherever possible. Here are the ingredients that I used: organic spinach (steamed), organic cream cheese, organic sour cream, artichoke hearts (chopped), freshly grated Parmigiano-Reggiano cheese and Mozzarella cheese, and roasted garlic cloves.

Hot Spinach And Artichoke Dip

To put it together, make sure you have some roasted garlic on hand. I prefer the more mellow taste of roasted garlic in this dip, but you can certainly use raw garlic, or even garlic powder. However, give the roasted garlic a try if you can. (Here’s a how-to on roasted garlic.)

Go ahead and steam the spinach and set aside. Drain and chop the artichoke hearts; set aside.

In a sauce pan, over medium heat, combine cream cheese, sour cream, Parmigiano-Reggiano cheese and Mozzeralla cheese (reserve a little for the top). Stir until the cream cheese softens and begins to melt. Add in the artichokes and chopped roasted garlic cloves; stir to combine. Add in the steamed spinach and stir to combine.

Transfer the mixture to a lightly greased casserole dish. Top with reserved Parmigiano-Reggiano  and Mozzarella cheese. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for another 10 minutes to brown the top layer of cheese.

Hot Spinach And Artichoke Dip

You’ll definitely smell this lovely dip before your oven timer beeps. Carefully remove from oven and admire your hot spinach and artichoke dip while it cools just a wee bit. Hey, that cheese it hot!

Hot Spinach And Artichoke DIp

When it’s safe to consume, serve it up with some bread, crackers and/or chips.

Hot Spinach And Artichoke Dip

If you have leftovers, just refrigerate and enjoy it cold the next day.

Hot Spinach And Artichoke Dip

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Hot Spinach And Artichoke Dip
 
Prep time
Cook time
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Hot Spinach And Artichoke Dip
Author:
Serves: 4-6 servings
Ingredients
  • 1 block (8 oz) organic cream cheese
  • ½ cup organic sour cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • ½ cup Mozzarella cheese, freshly grated or shredded
  • 1 jar (14 oz.) marinated artichokes, drained and chopped
  • 1 cup steamed organic spinach
  • 4 roasted garlic cloves, minced
Instructions
  1. Steam the spinach; set aside.

  2. Drain and chop the artichoke hearts; set aside.

  3. In a sauce pan, over medium heat, combine cream cheese, sour cream, Parmigiano-Reggiano cheese and Mozzeralla cheese (reserve a little for the top). Stir until the cream cheese softens and begins to melt.

  4. Add in the artichokes and chopped roasted garlic cloves; stir to combine.

  5. Add in the steamed spinach and stir to combine.

  6. Transfer the mixture to a lightly greased casserole dish. Top with reserved Parmigiano-Reggiano and Mozzarella cheese. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for another 10 minutes to brown the top layer of cheese.

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Hot Spinach and Artichoke DipHot Spinach and Artichoke DipHot Spinach and Artichoke Dip

Easy Hot Spinach And Artichoke Dip
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