Baking up a Storm

Apple Cider Donuts

{ Ingredients }

Donuts

1 ½ cups apple cider

2 cups all-purpose gluten free flour

1 teaspoon gluten free baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 tablespoons oil of choice

1 large egg

1/2 cup brown sugar, packed

1/4 cup sugar

1/2 cup milk

1 teaspoon pure vanilla extract

Icing

1 cup powdered sugar

2 tablespoons milk

To make the donuts:

Stirring occasionally, simmer apple cider in a small saucepan over low heat on the stove until it reduces to a 1/2 cup - approximately 20 minutes. Once simmered down remove from heat and set aside. Preheat oven to 350°F (180°C). Grease 2 six-serving donut pans; set aside. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In a large mixing bowl whisk oil, egg, brown sugar, sugar, milk, and vanilla. Add the dry ingredients to the wet ingredients and mix until combined. Spoon the batter into each donut well, filling two-thirds full. Don’t overfill. Bake for 12 to 14 minutes or until set.

To make the icing:

In a separate small mixing bowl, combine the powdered sugar and milk until no lumps remain. One at a time, dip the tops of donuts into the glaze. Place donuts back on the rack and repeat until all donuts have been dipped.

Notes:

Store in an airtight container in the refrigerator for up to four days, or in the freezer for up to 3 months.

+ Serves 12 + Prep: 10 min. Cook: 14 min.

Almond Flour Snickerdoodle Muffins

{ Ingredients }

2 cups fine ground almond flour

1/4 teaspoon salt

1/2 teaspoon baking soda 1

teaspoon cinnamon

1/4 cup coconut oil, melted and cooled

1/4 cup honey (or pure maple syrup)

3 large eggs, whisked

1 teaspoon gluten free vanilla extract

Preheat oven to 350°F (180°C). Line a muffin pan with 12 paper liners; set aside. In a large mixing bowl, whisk almond flour, salt, baking soda, and cinnamon. Add coconut oil, honey, eggs, and vanilla extract and mix until well combined. Spoon batter evenly into your paper liners. Bake for 20-22 minutes or until the centre is set. Remove from the oven and let cool for 5-10 minutes before serving.

+ Serves 12 + Prep: 10 min. Cook : 22 min.

Chai Spiced Cupcakes

{ Ingredients }

Cupcakes

1/2 cup avocado oil (or oil of choice)

3/4 cup sugar

2 large eggs

1 1/4 cups all-purpose gluten free flour blend

1/4 teaspoon salt

1 ¾ teaspoons gluten free baking powder

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup dairy free milk

2 teaspoons vanilla extract

Frosting

1/2 cup dairy free butter (1 stick), room temperature

1 teaspoon gluten free vanilla extract

3 cups powdered sugar

2 tablespoons dairy free milk

To make the cupcakes:

Preheat oven to 350°F (180°C). Position rack in centre of oven. Line cupcake pan with paper liners; set aside. In a medium mixing bowl combine oil and sugar. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy free milk, and vanilla. Beat at medium speed for one minute. Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centres springs back when touched and cupcakes are very lightly browned. Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.

To make the frosting:

In a medium mixing bowl, beat together dairy free butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate 1 cup of powdered sugar and 1 tablespoon of dairy free milk until all ingredients are blended. Beat in additional dairy free milk if needed to obtain desired constancy. Frost cupcakes and enjoy!

Notes:

You can use regular dairy butter and dairy milk to make these cupcakes.

+ Serves 12 + Prep: 10 min. Cook: 20 min.

Recipes Chrystal Carver, www.glutenfreepalate.com