Guilt-less Desserts & Treats for your Family
How do you choose a holiday destination? Do you get a map and throw a dart, or just take off and drive until you find somewhere that looks nice? Our trips away are mostly to visit to family or centered around a running event but sometimes they are all about the food!
Yep… a trip to Bendigo for the best GF Fish and Chips (cleverly disguised as a visit to my brother and his family), a drive to Anglesea for the tastiest White Chocolate buds and an hour spent lost in the Asian food markets in Box Hill (I’ve never seen so many flavours of thins chips!).
We recently had a few days in Melbourne and I took the opportunity to visit the amazing Foddies Donut Shop. Foddies is no normal donut shop; all the donuts were gluten and dairy free as well as being FODMAP friendly. 5yo S and I stood there aghast at all our choices; It was like walking into one of my dreams!! We ended up sharing and trying 5 different donut flavours, including Lemon Meringue, Fairy Bread and Chocolate Sprinkles (which also happened to be Vegan friendly). NB; the donuts were purchased with my own money and this is not a sponsored plug… I even found an extra few coins in the bottom of my handbag to scrape together enough money for an extra one as we left! You can see our Instagram snaps from our visit here.
As much as I love donuts, the true joy in visiting a dietary specific shop is the amazement that 5yo S gets on his face when I tell him he can have anything he wants. Nothing’s off limits, nothing will make us sick, everything can be for us… and of course everyone else too if we feel like sharing! We are very fortunate that many more shops, restaurants and cafes are catering for dietary issues with different options available (even if it’s just subbing in GF bread). Now, if only I can get everyone to stop beer battering their chips and just use real potatoes for their fries then at least they’d be one safe, consistent option.
Our Donut pilgrimage led us to have withdrawals when we got home the next day so we decided to make these Gluten Free Chocolate Donuts. These Gluten Free Chocolate Donuts are a take on the traditional yeasted and fried donut. The mixture needs to be kneaded (don’t we all!!) and left to rise, and the dough is cooked in a saucepan of hot oil. It’s a bit time consuming, but not too hard, and it’s all so worth it!!
I learned when making these Cinnamon Donuts not to make the donuts too thin, and the same rule applies to these Gluten Free Chocolate Donuts. Don’t even roll the dough out; just ‘form’ it into a squarish shape of 2-2.5cm height and cut your donuts out using an egg ring, a glass or a cookie cutter of similar size. Then use a smaller sized round cutter (I used a piping nozzle) to cut out the middle of the donut (the hole, which when you think about it makes no sense). I joined my holes back into the mixture to get an extra donut but you can keep and cook the holes just like the rest of the Gluten Free Chocolate Donuts.
Cook the Gluten Free Chocolate Donuts in hot, but not too hot or boiling, oil. Too hot and you’ll have raw insides, too cold and they’ll be globby, oily messes. My favourite way to serve these Gluten Free Chocolate Donuts is my spreading melted chocolate on top and adding some sprinkles. And just in case you’re a sprinkle nazi… These were addictive and colour free sprinkles from Happy Tummies. I might be healthy food obsessed Mum but I’m not the fun police!!
If you are looking for an oven baked donut (they’re quicker and not cooked in oil therefore making them better for you but perhaps more cake like than donut like) try these Gingerbread Donuts or Lamington Donuts.
- 1 Cup Arrowroot
- 1/3 Cup Coconut Flour
- 1/4 Cup Cocoa
- 2 Tablespoon Sugar (coconut, maple etc.) (or 2 Tablespoon maple syrup/rice malt syrup and reduce milk by 2 Tablespoon)
- 1 teaspoon dried, instant Yeast
- Pinch Salt
- 1/4 Cup plus 1 Tablespoon Milk (of choice)
- 2 Tablespoons Coconut Oil
- 1 Egg
- Extra Sugar for dusting
- 50 grams melted chocolate
- Combine the flours, cocoa, sugar, yeast and salt in a bowl. Make a well in the centre.
- In a small saucepan, place the milk and coconut oil and warm over a low heat until the coconut oil has melted and the milk is warm to touch. This should not boil or bubble. Add the egg and lightly whisk.
- Pour the wet ingredients into dry ingredient well and stir until combined. The mixture will be sticky.
- Knead the dough; either by hand or using the hook attachment on a kitchen stand mixer until the dough is smooth and shiny (2-5 minutes). Place the mixture in a greased bowl and cover with a cloth. Place in a warm area to rise for 1 1/2 hours.
- Knead again on a greased surface for 2 minutes or until smooth and then roll out the dough until it’s 2 to 2.5cm thick.
- Use an 8cm round cutter (I used an egg ring) to cut out donut shapes. Cut out as many shapes as will fit on the dough and then reroll the remains and cut more. The left over dough can be used to make extra donut holes. Use a 3.5cm round cutter (I used a piping tip) to cut out centres. Place the donuts and holes on a piece of baking paper and leave to rest for 15 minutes. (I re-rolled the holes to get an extra donut)
- Heat oil in medium sized saucepan to 180°C. If you don’t not have a thermometer be like me and just wing it. Allow 5-10 minutes for the oil to heat up over a medium temperature. The oil is ready when the donut floats to the top and the oil bubbles when the donut is added. Use a donut hole as a tester.
- Place the donuts and holes in the oil and cook, for approximately 90-120 seconds on one side and then flip and cook for a further 90-120 seconds. The donuts should be a crispy on each side. The time will vary according to the size of the donuts and the temperature of the oil. If the oil is too hot the donuts will be dark on the outside and uncooked in the middle. Do not over crowd the saucepan with the donuts, 1 or 2 at a time is enough.
- If rolling the donuts in the cinnamon sugar do so when they are hot and then serve.
- If topping with melted chocolate over the top do so when cooled and then decorate with sprinkles, coconut etc.