Before gluten-free, in the way-back days, occasional weekend mornings might have included a box of hot, fresh Krispy Kreme or Dunkin donuts. Not only were they deliciously bad for us, but the sugar with coffee was like rocket fuel for cleaning the house. It was a great combination while it lasted.
There were few choices after gluten-free. But that was both a blessing and a curse because cleaning the house was never again quite the same. Those were the days when my friends made fun of me for using a lint brush to finish up after vacuuming. I’m here to testify that Krispy Kreme along with a gallon of high-test coffee are the world’s best propellant for despicable chores.
Years flew by and then someone invented this handy-dandy donut pan. I’m sure the consensus would be that the very tastiest donuts are probably still fried, but if your place is anything like ours – tiny, not well ventilated and subject to touchy smoke alarms, then frying is not the best option. Even baking can be hazardous in our place. All the fans have to be running when the oven is above 375°F.
But we persevere because baking donuts and other
nutritious stuff is pretty important in the Canteen kitchen. We have come to really like baked donuts – and especially baked donuts that get smothered in something good and naughty like drippy glazes or powdered sugar. It also doesn’t hurt to add some good-for-you ingredients (like fruit) to balance out the topping or glaze. The batter is actually pink from the berries, though it fades when baked. The glaze, however, stays pink from the berries. So do your fingers after handling them.
It’s coming up on early strawberry season in California so we are taking full advantage of those anemic looking red-ish berries and baking with them, starting with these strawberry banana donuts with strawberry glaze. Puree the berries and don’t bother to strain them because all those little pieces add a lot of flavor. Also, I added mini chocolate chips which you could leave out, but why would you? They make it more interesting and dark chocolate is a health food, after all. Right?
So what’s for breakfast this weekend? These and a gallon of great coffee because the house sure needs cleaning. I even have some fresh lint rollers lined up.
|Strawberry Banana Donuts, Gluten Free||
- 260 grams Canteen Flour Blend (2 cups)
- 150 grams granulated sugar (3/4 cup)
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 extra large eggs
- 112 grams canola oil (1/2 cup)
- 125 grams pureed strawberry (1/3 cup)
- 100 grams pureed banana (1 medium gnarly banana)
- 95 grams mini semisweet chocolate chips (1/2 cup)
- 220 grams powdered sugar, sifted (2 cups)
- 2 tablespoons strawberry puree
- 1-3 teaspoons hot tap water
- Preheat oven to 350°F. Grease two 6-count standard donut pans with not stick spray.
- In a large bowl whisk together flour, sugar, baking powder, and baking soda. In a small bowl whisk together eggs, oil, strawberry and banana puree until well combined. Fold into flour mixture. Fold in chocolate chips. Scoop into donut pan, about ½ full. Rap pan on counter to get rid of air bubbles. Bake 14-16 minutes or until a toothpick comes out without crumbs. Immediately transfer hot donuts to a rack to cool – be gentle because they are very fragile when hot. Cool completely before adding glaze.
- In a bowl combine sugar with puree and hot water until the glaze just barely runs off a spoon. You want the glaze to mostly coat the spoon and drip off at a very slow rate. Place donuts on the rack over a baking sheet to catch drips. Dip the top side of each donut in the glaze and flip over and place on the rack. If the glaze is too thin you might want to dip a second time. Let glaze set about 20 minutes before serving.