SORGHUM DOUGHNUTS WITH STRAWBERRY RHUBARB GLAZE

I’ve returned from Paris to Springlike weather in NYC.  (The trip was wonderful, and as promised, I will be posting a gluten-free Paris guide soon!)  I’m loving the new season’s light, that beautifully stays out until well past 7pm.   We welcome lighter layers and strolling, which isn’t quite comfortable anywhere below 40 degrees.  I can’t quite say I’m happy to be back (ugh, Paris), but this is the best time of year in this city.

Last year around this time, I was asked to be apart of an upcoming cookbook, Beyond the Plate, about the *best* food blogs. I’m excited to announce it’s finally published and I’m sharing one of the exclusive recipes from the book.  A recipe to celebrate Spring which, crossing our fingers, we’re hoping is here to stay.

Sorghum Doughnuts with Strawberry Rhubarb Glaze (Gluten-free, Dairy-free) Makes 26 mini doughnuts

There is nothing quite like those brief but miraculous few weeks when rhubarb and strawberries are in season at the same time. Together they’re refreshingly tart and sweet, a culinary match made in heaven. That’s what makes these strawberry and rhubarb glazed doughnuts the perfect spring-into-summer treat, ideal for a crowd and a guaranteed showstopper for any weekend brunch.

dough:

• 1 cup (100 g) ground almonds
• 1 cup (135 g) sorghum flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon sea salt
• 1⁄2 cup (120 ml) maple syrup
• 6 tablespoons (90 ml) extra virgin coconut oil
• 3 large eggs
• 2 teaspoons vanilla extract
• Zest of 1 lemon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first six ingredients.  In a separate mixing bowl, mix together maple syrup, coconut oil, vanilla, eggs and the zest of one lemon.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a pastry bag or a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan.  Fill each one until it’s 3/4 filled (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make 26 mini doughnuts.  Set doughnuts on a wire rack to cool.

glaze:

• 1 heaping cup (115 g) chopped rhubarb
• 1 1⁄4 cups (200 g) quartered strawberries
• 1 tablespoon unsalted butter, preferably grass-fed
• Pinch of sea salt
• 1⁄4 cup (60 ml) maple syrup
• 2 tablespoons heavy cream or coconut cream
• 2 teaspoons freshly squeezed lemon juice

In a medium saucepan, add rhubarb and strawberries with 1 tablespoon of butter/oil.  Over medium low heat, sauté fruit for 10-12 minutes, stirring often.  Mixture is done when the rhubarb is soft enough to break with a wooden spoon.  Remove mixture from heat & set aside to cool.  

Then, add cooled mixture to a food processor.  Add lemon juice (from reserved lemon), maple syrup and cream.  Pulse until completely smooth.  Chill in the fridge for 20 minutes.

Once glaze has cooled, add to a shallow bowl.  Dip each doughnut in the glaze in a circular motion.  Repeat until all doughnuts are glazed.  Serve immediately! 

*If you're located in NYC, please come to the event next week at the Rizzoli Bookstore!  I'll be on a panel along with Adam Sachs, Phoebe Lapine, Sarah Leung and Aleksandra Mojsilovic. See more details here. Hope you can make it!

MAPLE BANANA BREAD WITH HEMPSEEDS

I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

• 3/4 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup extra virgin coconut oil, melted & cooled
• 2 very ripe large bananas, mashed
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup almond milk
• 2 large eggs
• 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!

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!