Guilt-less Desserts & Treats for your Family
Do you remember how you used to make friends as a kid?
Sometimes it was as simple as saying “wanna play?” whilst other friendships were based on more substantial grounds, like a mutual love of eating boogers. As you grow up, making friends becomes more complicated.
In high school, friendships seem to be aligned to your status. Whether it be your social standing or position on the field, teenagers can be friends one day and mortal enemies the next (especially when a cute boy is involved).
As we get older friendships seems to return once again to mutual interests (although hopefully no longer booger based!). Work Colleagues, old Uni buddies and even family (yikes!!) become both your confidants and role models. Sometimes weeks or months can pass between contact but you know your a friend’s a keeper when you can just pick up your banter like it was yesterday.
An easy portal to making friends is having kids. You can ‘pick up’ a new friend on each trip to the park and share your toddlers antics over baby-cinnos. It’s also reassuring to know that you’re not the only one going crazy.
The internet is also another easy way to make friends as an adult. You can find people with the same interests, hobbies and (if you’re lucky…?!) the same dietary issues! I have been fortunate enough to come across several food bloggers who I have found a virtual friendship with, including Kathlena from the Allergy Chef.
Kathlena, The Allergy Chef, is allergic to most foods and water due to several severe medical conditions. However, she’s made it her mission to make sure that no matter what your allergies or special diet may be, you will have tasty recipes to enjoy. She has been cooking allergy free for over a decade to help her food allergic family. It’s funny how much for bio sounds just like mine! Kathlena suggested we take on a festive collaboration for Christmas. She challenged me to make festive donuts that were as allergy friendly as possible. Little did she know that I have addictive baking disorder and I ended up with four different recipes, but today I bring you baked Gingerbread Donuts. Kathlena has made some super cute Fun Festive Quick Donuts.
These Gingerbread Donuts are further evidence of my obsession with all things gingerbread. In my Christmas recipe eBook there are over 15 gingerbread recipes, and each year I look forward to finding new and tasty ways to reinvent gingerbread.
These Gingerbread Donuts are baked, not fried, so already they’re a better alternative than a regular donut. They take less than 5 minutes to make (it will take you longer to preheat the oven) and are baked in 15 minutes whilst you finish wrapping the last of the Christmas presents.
Now because I was teaming up with Kathlena from The Allergy Chef I tried really hard to make these Gingerbread Donuts as allergy friendly as possible. They are Gluten Free, Paleo Friendly, Dairy and Nut Free, Refined Sugar Free (sort of, depending on your choice of sweetener) and can be made Egg Free and Vegan friendly by replacing the egg with a substitute (eg banana,\apple sauce etc). The only thing I couldn’t accommodate was Coconut Free. Sorry, I did try! If you need a Coconut Free Donut recipe try this Cassava Flour recipe and sub in ginger.
I have made quite a few donuts before (these are my favorites) but keeping them nut free was a priority this time. My gastric ‘issues’ have led me to be unable to digest whole nuts, but I can normally tolerate some almond meal. Lately though I have steering away from using nut in my baking and instead relying on both Arrowroot and Coconut Flour which has had fairly reliable, and tasty, results. To make these Gingerbread Donuts I took my super popular Healthy Tiny Teddies recipe and used the same recipe concept making these donuts Gluten and Nut Free.
I went a bit donut crazy after Kathlena suggest we do a donut recipe post. Stay tuned for more donuts soon!
- 1/3 Cup plus 1 Tablespoon Arrowroot
- 3 1/2 Tablespoons Coconut Flour
- 1/2 teaspoon Baking Soda (Bicarb Soda)
- Dash of Salt
- 1 teaspoon ground Ginger
- Dash of Cloves
- Dash of Cinnamon
- 1/4 Cup Milk (of choice)
- 2 Tablespoons Maple Syrup or Golden Syrup (Rice Malt Syrup can be substituted)
- 2 Tablespoons Oil
- 1 teaspoon Vanilla Extract
- 1 Egg (or for vegan option substitute 1/4 Cup mashed Banana or Apple Sauce)
- 1/4 Cup of granulated Sugar (Coconut, Maple, Raw etc)
- 1/2 to 1 teaspoon ground Ginger (add according to desired taste)
- Preheat the oven to 180C/360F. Grease a donut tin.
- Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir to combine.
- Pour the mixture evenly into 7 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
- Bake for 15 minutes. Whilst the donuts are baking, mix the sugar and Ginger in a shallow bowl.
- Once the donuts are cooked, immediately remove them from the tin and roll them in the ginger sugar. Serve the donuts warm or cold.
- Store the donuts in an airtight container for up to 3 days.