Vegan, Gluten Free, Carob Donuts

Preheat oven to 350.
In a mixing bowl add and mix:

1 Cup Rice Flour Mix

1/2 Cup Carob Powder (works with cocoa too)

1 1/2 tsp Baking Powder​

1 tsp Konjac Powder

1/4 tsp Celtic Sea salt

 

In a measuring cup add:

1/2 Cup Maple syrup

3/4 Cup Coconut Milk

1/2 tsp Vanilla Extract

1/4 Cup Melted Coconut oil

Blend wet ingredients with a stick blender.
Add wet ingredients to mixing bowl and blend until well mixed.

Place batter in a silicone donut pan using a pastry bag or a large Ziploc bag with a hole in the corner.

Bake at 350 for 12 minutes.

When done, remove from oven and flip tray over onto a wire​ rack to cool. The donuts should all fall out nicely.

These donuts are delicious while still warm and fresh from the oven. I didn’t see the need for icing but that is optional. If I find an icing recipe that I like, I will add it here later. Enjoy!

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Blueberry Shortbread Thumbprints

(Vegan and Gluten Free)

Makes 25 – 30 cookies.

In a Kitchenaid Mixer, add:       (Note: if you have a powerful hand mixer, it could work too, but mine didn’t like it)

1 ⅓ Cups White Rice Flour

½ Cup Sweet Rice Flour

½ Cup Tapioca Flour

1 tsp Celtic Sea Salt

¼ tsp Baking Powder   (See recipe at the bottom)

¼ tsp Konjac Powder

7 Tbsps Coconut Butter or Coconut Manna

7 Tbsps Organic Vegetable Shortening (Nutiva)

¾ Cup Organic Maple Syrup

1 tsp Vanilla Extract

(You may need to add 1 Tbsp or less of hot water if the dry ingredients don’t mix completely but using a Kitchenaid should help a lot)

You will also need: Fiordifrutta Organic Wild Blueberry Fruit Spread (sweetened with apple juice)

After all the ingredients are thoroughly mixed, use a small cookie dough scoop to scoop out balls of cookie dough and place them on a parchment paper covered large cookie sheet. Then pick up each ball and roll it in the palm of your hands until it’s a uniform ball shape and place it on the cookie sheet and press to flatten with your fingers (you can place them very close together, they won’t spread out). Once they are all placed and pressed, use a rounded Tablespoon to shape the indentation in the center of each cookie. Then use a spoon to scoop a drop of Blueberry Fruit Spread into each cookie.

Preheat the oven to 300 degrees (while you are adding the fruit spread).

Bake for 30 minutes.

 

(To make Baking Powder without cornstarch, in a storage container, add:
2 Tbsp Baking Soda
1/4 Cup Cream of Tartar
2 Tbsp Arrowroot Flour
Put the lid on and shake well.)

Vegan Spice Cake

Preheat oven to 350 degrees.   Grease your cake pan with Coconut Oil.

 

In a large mixing bowl, whisk together:

1 1/2 Cups Rice Flour Mix (4 parts White Rice Flour to 1 part Sweet Rice Flour)

2/3 Cup Coconut sugar (or replace with maple syrup in the wet ingredients)

1 tsp Cinnamon

¾ tsp Nutmeg

¼ tsp Ginger

¼ tsp Ground Cloves

⅛ scant tsp Allspice

¼ tsp Pumpkin Pie Spice

1 1/4 teaspoon Baking Soda

3/4 teaspoon Konjac Powder

1/2 teaspoon Cream of Tartar

1/2 teaspoon Celtic Sea Salt

 

In a small bowl, briskly whisk together:

1 Cup water

1/3 Cup Maple Syrup (instead of coconut sugar)

1/3 Cup Grapeseed oil (Or melted Coconut oil)

1 Tablespoon Lemon juice

1 teaspoon Vanilla extract

 

Add wet ingredients to mixing bowl and beat on medium speed for 1 minute.

Pour batter into prepared cake pan and bake 32 – 37 minutes. (35 worked for me) Cake is done when a  toothpick inserted in center comes out clean.

 

Vegan Coconut Cake

Preheat oven to 350 degrees.   Grease your cake pan with Coconut Oil.

In a large mixing bowl, whisk together:

1 1/2 Cups Rice Flour Mix (4 parts White Rice Flour to 1 part Sweet Rice Flour)

2/3 Cup Coconut sugar (or Add 1/3 Cup Maple Syrup to wet ingredients)

1/2 Cup Shredded Coconut

1 1/4 teaspoon Baking Soda

3/4 teaspoon Konjac Powder

1/2 teaspoon Cream of Tartar

1/2 teaspoon Celtic Sea Salt

Continue reading Vegan Coconut Cake