MINI MAPLE SPICED DOUGHNUTS WITH MOLASSES GLAZE (Gluten & dairy-free)

I think it’s safe to say Summer is officially over.  It’s  just a little too cold at night for a t-shirt & naturally I’m craving anything spiced. These mini doughnuts are my first transitional treat into the flavors of Fall.  Now that we can all use our ovens happily without resenting it, I think it's time to get baking.  Most of my Summer was spent off-the-oven-grid, making simple salads and avoiding overheating my tiny apartment.  I'm easing into it this time as I know we'll have many (MANY!) months of roasted vegetables, winter squash and soups.  So, for now, something a little spiced for the changing of seasons.

Maple SPICED Doughnuts WITH MOLASSES GLAZE (gluten-free, dairy-free) makes 12 mini doughnuts

• 1 cup almond flour
• 1/2 cup sorghum flour 
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup maple syrup
• 6 tablespoons extra-virgin coconut oil (liquified)
• 2 teaspoons vanilla extract
• 3 tablespoons freshly grated ginger or 1 teaspoon ground ginger
• 3 large eggs

Maple Molasses Glaze:

• 1 cup confectioners sugar
• 2 tablespoons almond milk (or other non-dairy milk)
• 2 tablespoons molasses
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• A sprinkle of cinnamon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first 8 ingredients.  In a separate mixing bowl, mix together maple syrup, eggs, vanilla, ginger & coconut oil.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan (I used this one).  Fill each one until it’s flush with the top of the pan, but does not come above it (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make two batches of mini doughnuts.

To make the glaze: add confectioners sugar to a small mixing bowl & whisk until smooth without lumps.  Then, add almond milk, molasses, maple, vanilla & cinnamon.  Whisk until smooth & thick.  If the glaze is too thin, add more sugar & if too thick, add more milk.  Once desired consistency, dip each doughnut in and let the excess drip off.  Continue until all doughnuts are glazed.  Serve & eat immediately!

PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE

As much as I love any and all baked goods (especially homemade) doughtnuts have never been my go-to.  I realize deep-fried, sugar-covered things are generally liked by literally everyone, but for me, they don't always have a ton of flavor.  

Not these little guys, though.  I've been obsessed with this amazing combination after trying the famous Ovenly Loaf and decided to test out my new mini doughnut pan while I'm at it.  This recipe makes over two dozen mini doughtnuts, but I promise you won't be able to keep them around long.

PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE (Gluten-free) Makes 26 Mini Doughnuts

• 8 oz. shelled pistachios
• 3/4 cup almond meal
• 1/4 cup brown rice flour
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar or brown sugar
• 6 tablespoons ghee or butter, melted and cooled
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom

Preheat oven to 325 degrees.  Add pistachios to a food processor and pulse until ground into a meal / gritty flour (makes 1 cup pistachio meal).  In a large mixing bowl, whisk together pistachio meal, almond flour, brown rice flour, tapioca flour, baking powder, coconut sugar and salt.

In another small bowl, whisk together eggs, vanilla, zest and butter.  Slowly combine wet with dry, folding batter to combine well.

Using a pastry bag, pipe batter into well-greased mini doughnut pan, making sure each is three-quarters full.  Bake for exactly 10 minutes.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

MASCARPONE GLAZE:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond or hempmilk
• 2 tablespoons mascarpone cheese
• 1/4 cup pistachios, roughly chopped

In a medium mixing bowl, whisk together first four ingredients until smooth and well-combined.  Dip doughnuts into glaze and set on a cooling rack over a baking sheet.  Before glaze has set, sprinkle each doughnut with pistachio.  Serve &/or eat immediately!

ORANGE BLOSSOM & CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING

I recently celebrated a birthday which is my annual cue to make a decadent layer cake.  Although the festivities were exceeded by storm Juno, baking a cake isn't a terrible way to spend your birthday for me.  I'm always looking for an excuse to do so.

This cake is one of my favorites to date, and (surprisingly) completely grain-free.  If you haven't noticed, I'm of the snacking cake kind, so it's rare for me to love a frosting lathered layer cake.  But this one isn't overly sweet, and the orange blossom water / cardamom pairing adds something special to an already tasty dessert.  Save this one for your next snow day, which around these parts, will probably be tomorrow.. 

ORANGE BLOSSOM &  CARDAMOM CAKE WITH MASCARPONE COCONUT FROSTING (Gluten-free, Grain-free) SERVES 6-8

• 1 cup blanched almond flour
• 1/2 cup coconut flour
• 1/3 cup arrowroot starch
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cadamom
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon sea salt
• 3/4 almond milk
• 2/3 cup maple syrup
• 5 large eggs
• 3 teaspoons orange blossom water
• 1/4 cup melted ghee/coconut oil, cooled
• Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all dry ingredients (first 7).  In a separate bowl, whisk together all wet ingredients until well combined.  Using a silicon spatula, slowly fold wet ingredients into dry until batter is wet and mixed well.

Grease a 8 inch springform pan very well.  Pour in cake batter and level evenly with silicon spatula.  Place springform pan on a sheet pan and bake for 40-42 minutes or until a toothpick placed in the center of the cake appears clean.  Let cool for 25 minutes.

Remove cake carefully from the springform pan, using a cake spatula to release the bottom of the cake from the pan.  Add cake to a cutting board, and cut cake evenly in half using a long serrated knife.  Set aside.

MASCARPONE COCONUT FROSTING:

• 1 (15oz.) can full-fat coconut milk, chilled overnight
• 1/2 cup mascarpone cheese
• 1/3 cup cream cheese
• 1/2 teaspoon cream of tarter
• 1 teaspoon vanilla extract
• 1 cup confectioners sugar
• 1/3 cup toasted pistachios, chopped

Scoop out thick coconut cream from the top of the can of chilled coconut milk, and discard the clear liquid.  Add coconut milk, mascarpone, cream cheese, cream of tarter and vanilla to a stand mixer with the paddle attachment.  Mix over medium speed, slowly adding confectioners sugar - a little at a time - until frosting is thick and well-combined.  

Swipe a bit of frosting on the cake stand or plate where you will be placing your cake (this will keep it from moving).  Add first cake layer to the pan, frost well leaving a thick layer at the top of the cake.  Add second cake layer and frost, using a cake spatula to frost evenly around to connect the two layers.  Add reserved chopped pistachio and flowers to decorate.  Keep cake in the fridge until serving.