There was no way in all that is sweet and decadent I was going to miss the chance to celebrate National Donut Day. Okay, okay, now I know donuts are generally considered a big no no but if you make them yourself and use healthier ingredients it’s kinda acceptable, right? I mean what’s a donut holiday without donuts anyway?! Well, after a crazy busy day at work on this particular food holiday I came home and just threw together some donuts. I should also mention I had never made donuts before that day. This can be a running trend with my baking, trying out never attempted baked good and sadly usually throwing out the wanna-be dessert. Luckily for me a bagel (which I do often make) and a donut are the same shape so I was equipped with the proper pan at least. I mixed up a spice cake-like batter and made it a little bit thicker hoping it would hold its shape and create a denser donut…success! After cooling I dipped these babies into melted marshmallow (messist and stickiest thing EVER) then drizzled them with melted chocolate. Of course at this point in the day the sun was beginning to set so I scrambled outside with my plate of donuts and crossed my marshmallow covered fingers that I’d be able to manage just a speck of good lighting. After posting my picture of these ooey-gooey donuts on Instagram later that evening I never would have guessed I’d receive so many requests for the recipe! (I’m still praising the kitchen gods that I wrote it down). Well, for everyone that asked here ya go… and holiday or not I hope you get as sticky and messy as I did and of course enjoy every amazing yummy bite of this delicious treat!
The things I do for a decent picture lol…
Makes: 8 donuts/ Bake time: about 20 minutes
- 1 egg
- 1 c unsweetened almond milk
- 1 tbsp lemon juice
- 1/8 c butter, melted
- 2 1/2 c gluten free baking flour (I used Bob’s Red Mill 1:1 Baking Flour)
- 1/2 c coconut palm sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 cup gluten free marshmallows, melted
- 1/2 c dairy-free chocolate pieces, melted
- Preheat oven to 350F. Grease a donut pan and set aside.
- In a large mixing bowl combine the egg, almond milk and lemon juice and set aside.
- In a separate smaller bowl, whisk together the dry ingredients (flour through salt).
- Pour the dry mixture into the wet and stir with a wooden spoon until a sticky dough forms. Let stand for 10 minutes.
- When ready, spoon dough into pan filling the cavities to the top.
- Bake for about 20 minutes or until toothpick inserted comes out clean and tops are a golden brown.
- Set donuts on a wire rack to cool completely before frosting.
- Once cool, dip the top of each donut into the melted marshmallow then drizzle with melted chocolate.
- Enjoy immediately or store covered at room temperature.