Donut Bakeoff #1 – Results

So if you are into that social media thing, the last week or so I’ve been sharing pictures of donuts being made… LOTS of donuts.

We started here:

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Making the donuts!! #glutenfreelife #glutenfree #donuts

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I had been researching and looking at recipes to make donuts. I’ve wanted to find one really good recipe, that when I think a donut sounds good, I can make some. The about 3 times a year that happens… But I’ll be ready! And have it be really good, so I won’t feel all sad and gluten free. Because we all have those days…

There was 2 criteria

One recipe had to be a good gluten free mimic. That recipe that makes you feel normal. Since everyone’s perfect donut is different, I just want to find a recipe for MY perfect donut…

One recipe that could be a healthy version of a donut. That maybe wouldn’t taste like a donut “should”, but could possibly be enjoyed frequently without any side effects or possibly even be good for you… 😉 

I have these pans (affiliate link).

But I’ve also been looking at the Wilton mini donut and regular donut pans, because there are more donuts to a pan!!

 

Donut_cookoff_11st Recipe:

Chocolate Chip Doughnuts with Chocolate Glaze (grain free)

First up, chocolate chocolate. Never bad. Grain free? For reals! 

  • I used Bob’s Red Mills almond flour. I would like to try a finer ground almond flour, they were a tad crunchy. 
  • I used tapioca starch instead of arrowroot, because I didn’t have any.
  • I used cow’s milk, because it’s what I had and I’m ok with it.
  • I used the 1/2 t of salt, in Celtic gray. For our tastes it was a little salty, so I would reduce this for us next time (your tastes may vary). I also made the mistake of using the course ground salt and there’s not really enough moisture to melt the bigger chunks, so we had some salty bites. Don’t do that.
  • I used coconut oil in the glaze, because I didn’t have palm shortening.

These are not sweet treat replacements, if you need one of those keep reading. These however, are pretty tasty and nutritious! I’d love to have one of these before a busy day!

I would make these again

 

Donut_cookoff_22nd Recipe:

Gluten Free Baked Pumpkin Chocolate Chip Doughnuts 

So pumpkin hmm…. Chocolate chip. 

  • I used butternut squash, because I had some leftover in the fridge.
  • I left out the milk powder, because I don’t have any and in the comments leaving it out was mentioned as an option.
  • I went heavy on the pumpkin spice, because I made a batch for a project a while ago and this is the first thing that’s called for it!
  • I realized I’m out of brown sugar, so I subbed regular cane sugar and used a little less than it called for and added a teaspoon or so of molasses. 

These made me very happy. They are not my perfect donut… 

BUT they are the perfected gluten free taste and feel of my beloved squash bread from my young (gluten) days! I ate way too many… and was very happy. I want to try them again without the chocolate chips.

I will make these again

 

Donut_cookoff_33rd Recipe:

Cinnamon Sugar Baked Donuts {Gluten-free}

A nice classic…

  • I used the flour blend I make and keep in the cabinet. A rice/potato/tapioca mix.
  • I melted the butter and coconut oil on the woodstove, so not quite room temperature. 
  • No brown sugar (see above), so subbed cane sugar and a little molasses.
  • I used the same cinnamon sugar topping mix leftover from the previous batch of donuts. 

These are great, especially right out of the oven! Very soft and fluffy, great taste. As the recipe says, they do keep really well and can be rewarmed to almost the out-of-oven feel. Very easy to make too! I will probably make these the night before while doing dinner to have for the next day’s early breakfast.

I filled both of my donut pans, and then did some donut “holes” using my tiny cupcakes pan. 

I will make these again


So that is the end of donut baking for now. I will definitely be making all these again. And will do another round at some point! 

However, I have some other recipes I want to try first…  😉  I’ll keep you posted!

 

CSA Veggies of the Week & Fresh vs Storing Veggies

We are into our third box of our weekly veggie CSA and using up a couple last things from the second box.

Carmen and Week Three's Veggies
Carmen and week three veggies!

These veggies turn into lots of salad, and some Asian inspired stir fry lo mein! And some random snacking… 

Also, I steamed the broccoli up to freeze it. 

In the veggie world, there are veggies that store and veggies that just don’t. As a child, thanks to my mother, I learned that you eat all those veggies that don’t store all summer when they are plentiful. And you put away almost all the veggies that store well, so come winter you have lots of high quality veggies stored up.

Examples of veggies that DON’T store (eat in season):

  • lettuce
  • summer squash
  • zucchini
  • asparagus

Examples of veggies that store WELL:

  • green beans
  • broccoli
  • peas and pea pods
  • carrots
  • cabbage

So this is what I do with our CSA, and this year I actually have a garden (!!). Since I know we can almost completely satisfy our veggie needs with the weekly box and a few farmer’s market items, I mostly planted items in my garden to store for winter. As the summer goes on, I share how I store each veggie. 

[Photo credit]

Veggie CSA = Summer’s Here!!

In past summers and this year as well, we have gotten a veggie CSA from Ripley Farm.

Community Supported Agriculture is a method for getting your food straight from those that grown it

How that looks for us: sometime in Jan-March we pay the veggie farmers, they buy seeds, plant them, and take care of them. In the summer, every week on Wednesdays, for 16 weeks (this year July thru October) we get a box of veggies.

What ever is in season

It’s become a huge thing for us. What’s in the box? What will it turn into? What new things will we try? What new recipes will those new veggies push us to try? What new way can we prepare this veggie that is in season right now, and there’s TONS of it?!

So every week I will be sharing the photo that our farmers shared on their Facebook page of that week’s veggies.

I behind by one week, so here’s 2 week’s worth 🙂 

CSA Veggies Wk1
Gene with week one’s veggies!

This became a lot of salad, a stir fry, and some sauteed greens and eggs, and lasagna rolls with kale…

CSA Veggies Wk2
Mary Margaret & week two’s veggies!

This became some salad, some macaroni salad, some tacos

This obviously changes the way the menu is made. Less “I want to make this recipe, so I buy will buy these ingredients, so I have them available”. And more “I have these things fresh, what do I have or can get to go with those things, to make for dinners and lunches before they spoil”! 

So expect to see lots of veggie based meal during the summer! And if you need some in season veggies of your own, check out Ripley Farm at Orono Farmer’s Market on Saturdays.

[Photo Credits]