I’m a daydreamer. Sometimes I’ll just sit and stare into space thinking about everything and nothing at all. Mike always asks me what I’m thinking about – usually it’s nothing. There’s a lot of empty sky space in my head filled with fluffy clouds. It’s nice to have no thoughts at all but I try not to do it too often because really, it’s just like binge watching Netflix without the bonus of having talking points with people.
My headspace is calm and neutral with pops of color and thoughtful thoughts; it’s kind of how Lindsey’s blog, Dolly and Oatmeal is. If you haven’t been over to Lindsey’s space, do it! She posts dairy, gluten-free recipes that look delicious, even to my meat-eating, gluten-hoarding self.
She’s a sweetie, that Lindsey. And, her and her man are welcoming a baby boy! I am so, so happy for the two of them. So happy that I did something that I don’t normally do: I baked something vegan and gluten-free! I cheated a bit because I used Cake in a Crate (created by the one and only My Name is Yeh!). These doughnuts are nutty, a touch sweet, and have a delightful shower of pastel sprinkles. I think they’re perfect for a baby shower.
Vegan Gluten Free Hazelnut Donuts
makes 6-8 donuts
- 2/3 cups raw hazelnuts
- 1 1/4 cup gluten free flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cups maple syrup
- 1/3 cup melted, but not hot coconut oil
- 2 teaspoons vanilla
- 2/3 cup full fat coconut milk
Chocolate Ganache Glaze
- 3/4 cup chocolate chips
- 2 tablespoons coconut oil
- 1 tablespoon coconut milk
- 2 tablespoons maple syrup
- sprinkles, if desired
Preheat the oven to 350°F. Lightly grease a donut pan and set aside.
In a skillet, toast the hazelnuts over medium high heat, moving around every so often, until toasty, 5-8 minutes. Remove from the pan, let cool and grind in a food processor or blender until fine.
In a large bowl, whisk together the hazelnuts, flour, salt, baking powder, and baking soda. In another bowl, whisk togehter the maple syrup, coconut oil, vanilla and coconut milk. Add the wet ingredients to the dry, whisking well.
Pipe or spoon the batter into the donut wells and bake until a toothpick inserted into a donut comes out clean. Start checking at 15 minutes. Let cool slightly and then tip out of the pan. Repeat if you have batter left over. Let the donuts cool completely while you make the ganache glaze.
Place the chocolate chips and coconut oil into a microwave safe bowl and microwave in 30 second increments, stirring each time. When chocolate is fully melted, stir in the coconut milk and maple syrup. Let cool slightly, then dip the donuts into the ganache and top with sprinkles. Enjoy!