Gluten and dairy-free glazed sweet potato donut recipe

Consider this your guide to healthier baking. Chefs Mia Rigden and Jenny Dorsey team up to show you how to revamp some of your favorite baked goods to make them healthier and contain more ingredients that are better for you — without sacrificing flavor. . See it all

IYKYK: Little Bites is all of rage in school lunchrooms growing up. Soft, sweet, bite-sized blueberry or chocolate chip donuts (or are they muffins?) are the only options after recess when we need to recharge to get through the rest of our day. math class.

In the latest episode of Alt-Baking Bootcamp, Elise Smith, a pastry chef and recipe developer, has reinvented this signature childhood staple with gluten-free, dairy-free flavors and delicious flavors. In the new video, Smith creates her own version of delicious Little Bites with a delicious recipe for sweet potato glazed mini donuts spiced with citrus glaze.

Unlike the daunting task of making donuts from scratch using fancy pastry tools and a deep fryer, this recipe is a lot simpler (read: perfect for beginners) their baking journey). All you need are appliances you already have in your kitchen, like a mixer (or whisk) and a muffin tin. Plus, these donuts don’t need messy frying. Ready to dive in?

Why We Love These Sweet Potato Donuts

With that said, some of the best things in life come in small packages, that is especially right when it comes to baked goods that make the ideal cozy breakfast.

Unlike the tedious old-fashioned donut frying process, these donuts are put together using a muffin pan, which makes it easy (and by the way) to divide the dough into bite-sized dishes. , bake them completely uncluttered).

In the episode, Smith shares lots of practical tips for making these citrus sweet potato donuts—such as using a fork to mash ingredients, such as baked sweet potatoes, into the dough. She also (*inserts a sigh of relief*) shows us the proper way to peel citrus using the Microplane.

But beyond the expert pastry knowledge you’ll gain from creating these donuts, know that you’ll also reap a ton of health benefits with every bite. For starters, this delicious dough made with sweet potato puree has a nice bright color, gut-boosting fiber, potassium, and lots of vitamin A to help maintain a healthy immune system. Meanwhile, the glaze, made with generous amounts of lemon and orange zest, can aid digestion and add small amounts of calcium, vitamin C, potassium, and fiber (plus a generous dose of flavor). . And as if your taste buds weren’t thrilled yet, this sweet treat is packed with anti-inflammatory spices like cinnamon, pepper, cloves, and her favorite secret ingredient in the recipe: cardamom.

We hope you don’t mind if we keep doing these until further notice!

sweet potato donuts
Photo: W+G Creative

Gluten-free sweet potato donut hole

Bring back 24 donut holes


Donut dough:
2 cups gluten-free flour
1/4 Tsp ground cloves
1 teaspoon cinnamon powder
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon ground pepper
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup brown sugar
3 ounces (6 tablespoons) melted coconut oil
4 ounces (8 tablespoons) room temperature oat milk
1 egg at room temperature
1 teaspoon vanilla extract
3/4 cup mashed sweet potato

Citrus Yeast:

2 cups confectioner’s sugar
Orange peel
Peel of half a lemon
2 tablespoons oat milk
1 tablespoon orange juice
2 tablespoons lemon juice

1. Preheat oven to 400°F. Bake sweet potatoes in foil for an hour until tender. Let cool. Once cool, remove the skin and mash with the back of a fork.

2. In a large bowl, mix together the gluten-free flour, cloves, pepper, cinnamon, nutmeg, cardamom, salt, and baking powder and beat until well combined. Set aside.

3. In the bowl of a stand mixer, mix the brown sugar, coconut oil, oat milk, and eggs. On low speed, mix until it is incorporated in about two minutes, increasing the speed to medium by about half.

4. Then add the sweet potato and vanilla extract to the mixer and mix on medium until the potatoes start to blend.

5. Next, add the dry ingredients to the two parts of the wet ingredients and mix well until completely blended. Use a spatula to gently fold the dough a few times to make sure everything is evenly mixed.

6. Meanwhile, preheat oven to 350°F. Then, grease the 24-piece muffin pan with butter oil. Divide the dough in the box with a small two teaspoon cookie dough scoop and bake for 10 to 12 minutes or until golden brown and spongy. Let cool completely.

7. Meanwhile, make leaven. In a small bowl, add confectioner’s sugar. Then, using a Microplane, peel a whole orange and half a lemon in a bowl. Pour in the oat milk and orange juice, and beat until smooth. Add more juice as needed to achieve the desired texture.

8. Place each cooled donut hole in the glaze and coat the entire dessert with a fork. Leave the glaze on and enjoy!


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