This post is also available in: Suomi (Finnish)
Hey friends! Here I am, still in one piece and waiting for the baby to arrive. These last weeks of being pregnant have definitely been filled with nervousness, anxiety, and excitement, but most of all they have been a huge exercise of patience for someone who’s rather impatient and loves to control things. Yep, that’s me. I have this image of some kind of birth gods sitting on a cloud and laughing compassionately at me, as I get super nervous every night before going to bed and think if this night is the night it all begins and then go through our action plan in case the labor begins. Lately, my biggest concern has been that if I go into labor during the night, my man won’t be able to go to the grocery store to get all the snacks I’ve told him to get (believe me, there’s a lot). So in the big picture, I think we’re starting to be ready to welcome the little fella to our family :)
After organizing pretty much all the closets in our apartment, deep-cleaning the fridge and freezer, and folding diapers and all the baby stuff, I thought I might distract myself from the baby stuff and bake something good just for the sake that I love baking. And also, I had been dreaming of these sugar-coated fried donuts (in Finnish we call them “munkki” and they’re something between a fritter and a donut) for a few days but had no idea where to find gluten-free ones (if you know a place, do share!), so I decided to make my own version of the classic treat. And before I try to convince you that these would be like the traditional ones, I’ll admit that they’re not. But for me, they were close enough to fill my cravings and since they’re baked in the oven and sweetened only with coconut sugar, they’re a healthier treat too. And healthy treats are my jam.
Instead of frying, I always prefer a baked version whether we’re talking about falafels or donuts, as even the thought of frying things brings back all the memories of my morning sickness. And I also like the simple process of making baked donuts: you simply mix together all the ingredients, pour the dough into a donut pan, bake in the oven, and then if you’re in the mood for it, add a topping to make things a bit fancier. This time I just coated the donuts generously with coconut sugar, but if you’re more into to the traditional toppings, you can whip up an easy caramel topping from nut butter, honey / maple syrup, and plant milk. Or you could melt some chocolate on top of these…or make three kinds of donuts and have a total donut fiesta! You choose :)
Hoping you guys enjoy the donuts and sending you lots of love and sunshine for the upcoming Spring and Summer! It might be a little quiet in here for a while once the baby comes, but I think I’ll come back at some point to chat about food :) And I’ll probably be posting at times on Instagram, so you can follow me there too!
Stay cozy and eat well, friends! ♡
Healthier Oven Baked Donuts w/ Coconut Sugar (GF)
notes: I wanted to keep these nut-free, so I went for gluten-free oat flour and white rice flour. but if you’d like, you can replace either of the flours for example with almond flour. also, a bit of cinnamon or cardamom would be really nice in these, or you could make a chocolate version by replacing 2 to 3 tablespoons of the flour with cacao powder.
makes 12 donuts
3/4 cup gluten-free oat flour
3/4 cup white rice flour
2 tbsp tapioka starch (or potato flour)
1/3 cup coconut sugar
2 tsp baking powder
1/4 tsp vanilla powder
a tiny pinch of salt
2 organic eggs
1 ripe banana
4 tbsp coconut oil
1/2 cup gluten-free oat milk (or other plant milk)
+ plant-milk & coconut sugar for topping
1. Preheat the oven to 175 C / 350 F degrees. Measure all the dry ingredients to a large bowl and mix thoroughly.
2. Break the eggs to a blender and add the banana, coconut oil, and oat milk. Mix until smooth. Combine the two mixtures and mix well.
3. Grease the donut pan lightly with coconut oil. Add about 2 tablespoons of the dough into the donut holes. Smooth the surface of each donut with a spoon. Bake for about 20 to 22 minutes until the donuts have a beautiful golden-brown color. Remove from the oven and let cool for a moment in the pan before removing.
4. Pour a bit of plant milk to a small bowl and add about a 1/2 cup of coconut sugar to another bowl. Once the donuts have cooled a bit, dip them first lightly in plant milk and then roll in coconut sugar until covered. Repeat for each donut, serve, and enjoy!
5. The donuts are best straight on the baking day, but you can store them in airtight container in the fridge for a couple days.