Recently, I’ve had a huge hankering for doughnuts. My absolute favorite: Plain Cake. There’s nothing like the soft crumb, and marvelous flavor. On Saturday at the Umpqua Valley Farmer’s Market, one of my fellow vendors had just ooooone last cake doughnut that he didn’t sell. Now, it’s been nearly a year since I had one, and I had been looking at the doughnuts next to me all day at the farmer’s market, and patting myself on the back that I hadn’t yet given in. Rick was adamant, and, well, I gave in. It was ambrosia.
The only problem with giving in: You want more!
So! off to the internet I went to find a recipe to convert.
King Arthur Flour is well known for having great recipes. Gotta admit: They know their stuff! (I should hope so, anyway). So, I found their recipe “Baked Doughnuts Three Ways” and set to converting. And Boy, was it good!
¼ C Butter
¼ Vegetable Oil
½ C Xylitol
1 tsp Molassas
4 Large eggs
5 tsp Baking Powder
½ – 1 tsp Sweet Breakfast Blend (or Nutmeg, if you’re a purist) to
¾ tsp Salt
1 Tsp Vanilla Extract
71 g Coconut Flour
80 g Superfine Blanched Almond Flour
1/2-3/4 c Milk (depending on dryness of ingredients)
1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, Molassas and Xylitol until smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything
is thoroughly combined. The batter will be fairly thick.
6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
7. Bake the doughnuts for 20 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a
Note: When using Coconut Flour, it is essential that you weigh it for the best results. Usually Coconut flour will be 106 g/C, and Blanched Almond flour will be 120 g/ C. If you do not have a scale, you can sift and spoon your coconut flour into your measuring cup, but it does pack incredibly easy, so you will have variable results in the density and dryness of your baked good.
I like the caramelized bottom, and nutty filling; Where shades of the familiar meet in new ways.
Now, this…… Is a serious yum. A normal pasta dish turned easy!
Once again, we have trusty King Arthur Flour to thank for some great recipes. Happy Baking!!
Check it out Here.
Seriously yummy here, and easy for the busy cook….
As a teenager, I worked on the family horse ranch. This was a different sort of ranch, because it was in the middle of the city, which had it’s ups and downs. Downside: LOTS of stalls to clean. Upside: Thai food in walking distance.
Every saturday, after our horseback riding lessons, a friend of mine and I would walk over to this little thai food place and have that magical dish… Pad See Ew.
Fast forward several years (the number will remain nameless to protect the parties involved) and I haven’t seen Pad Se Ew on the menu ANYWHERE, ever since… until Saturday. A food truck visits the local farmer’s market where I sell spices, and lo and behold… Pad Se Ew! One of my neighbors was having it for lunch, and it smelled divine.
So, when I went to the store, I looked up the ingredients, and set out to make some.
It smelled, and tasted… Divine.
I made a couple Changes to this recipe, because I didn’t want the headache from the noodles in two days time, nor did I have any of the greens they were looking for here in this recipe. SO! Shiritaki noodles subbed for the rice noodles, and regular broccoli stood in for the greens. Using Xylitol instead of sugar…. Score. I’m making it again tonight folks!
Use chicken, turkey whatever you like. Don’t forget to go super easy and use Provincial Poultry if you don’t want to use a bunch of different spices.
I’ve enjoyed the Gluten Free Girl blog for some time, and now, she’s giving a class in the Seattle area!
A fellow vendor at the Umpqua Valley Farmers market runs a bakery in Myrtle Creek. She has been using some Pumpkin Pie Spice that we made for her and says the flavor is “Just, wow!” She does great stuff, drop in for a scone and a cup of soup at Good Dog bone Bakery!
Come on down, we have a special for the Holidays: $2.00 off an order of 3 Jars, $5.00 off an order of 5 Jars.
Ok, that Apple puff cake has got me going with apples on the brain again. Did I mention my undying love for baked, or sauteed apples with a hint of sugar and some of our Sweet Breakfast? Oh… yeah, I did.
Given that, you’ve gotta know that if I see something with spiced apples, I’m all over it. Some love the chia seeds, some, well, maybe not. I sure do enjoy them, and I enjoy unsweetened yogurt, especially mixed with some of my homemade preserves. If you’re not sure, well, give them a try! You just might find a new culinary love!
Good Evening! This week we are going to have our usual 6 blends plus Chai! Last week, we sold out of the special batch of Greek so fast, I’m thinking of adding it to the regular lineup quicker than planned. Special orders are encouraged! I now have a jar large enough for a special order batch! (a 3-jar volume). Keep tuned, Jambalaya Mix Spice Blend will be added to my lineup on a regular basis very soon!