Meet my gluten free Sweet Potato Baked Doughnuts or should that be baked ‘donuts’? They’re awesomely good and way healthier than most doughnuts you’ll find. They are wholesome not only for the ingredients they contain, but because they are baked doughnuts, rather than fried.
I’ve yet to meet anyone who doesn’t love a doughnut. If you are Coeliac or a gluten-avoider though, a decent gluten free doughnut is an elusive treat (I know… I’ve hunted high and low for them…). Equally, if you fancy a doughnut but have a health-conscience, you’re pretty much stuffed! So these, my healthy but ‘intolerant’ friends are for you…
Anyone who has followed Gluten Free Alchemist for some time will know that I love a challenge. My creativity is most inspired when given an ingredient or some strange specific ‘guideline’ (like a colour, ingredient or foodie event) that I have to incorporate into a new recipe.
These sweet potato doughnuts are the result of one such provocation and are developed in response to a sweet potato challenge thrown to me at the Allergy and Free From Show last week by the team from Fullgreen, in partnership with Hip and Healthy. The specifics of the challenge were to create a recipe using Fullgreen’s Sweet Potato Vegi Rice. I’m all for finding ways to hide veggies in treats to make them healthier (and to sneakily get the kids to eat more good stuff), so a sweet bake (which would also harness the natural sweetness of the sweet potato) seemed the way to go.
We already often eat Fullgreen’s Vegi Rice products at GFHQ (they do a variety of cauliflower rices in addition to the sweet potato), mainly because I can’t be bothered with the hassle and mess of ‘ricing’ cauliflower and other veg, when I can buy it already prepped in a bag (yeah… I know I’m really lazy), but I have never tried baking with it. Heaven only knows why, because it has to be one of the easiest, most time-efficient ways there is to bake with veggies… No peeling, chopping, grinding, grating, pulsing, steaming or extra washing up. You just tip the bag into your mix at the right time and bobs-your-uncle, veggies included!
The recipe for these gluten free doughnuts is also so versatile that I have used the batter base for an alternative bake which I will share with you very soon. I’m really thrilled with how it (eventually) turned out. I admit the final recipe was the end result of three trials (fortunately I had a couple of spare bags of Fullgreen’s Sweet Potato Vegi Rice in the larder in addition to the one they kindly gave me at the Free From Show).
The sweet potato adds moistness as well as goodness to the doughnuts without any obvious hint of ‘veg’ (my daughter and her friend didn’t come anywhere near guessing the ‘secret ingredient’) and whilst I used butter for a little decadence (and because we can eat dairy), they work equally well with both a good dairy free spread or with coconut oil (I have tested!).
These particular baked doughnuts need less sugar because of the natural sweetness of the potato, although I have mixed in a little of the less refined variety. You can use either light soft brown or coconut sugar, both of which are better from a health-perspective as well as offering a lovely caramel hit on the tastebuds.
The addition of nutritionally-rich ground almonds (high protein, low carb, with great levels of healthy mono-unsaturated fat and vitamin E) is not only good for you, but helps keep the doughnuts fresh for days (if you can make them last that long) and I’ve also used my home mixed Gluten Free Alchemist rice free flour blend both for the best texture and because the blend incorporates protein and fibre-rich whole grain gluten free flours.
Although the glaze contains a cheeky bit of icing sugar, the bulk of its luscious sweetness comes from the use of natural maple syrup, which not only gives a beautiful caramel colour, but tastes divine and pairs perfectly with the warming cinnamon and ginger spices in the doughnut.
Want to know how good these gluten free sweet potato doughnuts are? When I gave them to my daughter’s friend (who is a usual gluten eater), she told me that they were ‘the best doughnuts she had ever eaten’… which makes me happy that they are good enough to share with you too. Go on… give them a go (and of course, let me know if you do and tag me on social media… I love to see what you have all been making)!
I am also sharing my gluten free spiced sweet potato baked doughnuts with :
Weekend Potluck #385 with The Country Cook
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