So, I don’t know if you guys heard, but the KV Kitchen has had a minor “makeover.” And it wasn’t the kind that I liked.
We’ve Gone [Sort of] Gluten Free.
My boyfriend was diagnosed with an auto-immune disorder called Hashimoto’s Disease. Now, I’ll spare you all the skepticism I have for conventional medicine and the manner in which he was diagnosed, but we figured that it wouldn’t hurt to try eliminating gluten from his diet for at least a temporary period of time.
HIS diet.
I am not gluten free. I do not have an autoimmune disorder, and even were I to test positive for some sort of so-called “sensitivity,” I still wouldn’t adopt a gluten free diet. I love bread too much. My doctor would literally have to tell me,
“You’re going to DIE if you eat any more gluten.”
And quite frankly, any doctor who told me that would probably do more to piss me off than to earn my trust.
Ok, so back to the recipe at hand…
Because I Am An Awesome Girlfriend…
I decided that I would do my best to cook gluten free in our kitchen. At first, this was sort of a traumatic thing. I know, that sounds so dramatic, but think about it: two of my favorite Korean Vegan ingredients in all the world contain gluten:
Soy sauce.
Doenjang.
I cook with these two condiments all the time. Sure, there are gluten free options, but I sort of pride myself (as many would) on using the very same ingredients my mom and my grandmother used. They did not have “gluten free” soy sauce or “gluten free” fermented soy paste. Indeed, the notion of “gluten free” would be so absurd to my grandmother she’d probably smack me [she grew up during a time where smacking kids in a non-child-abuse sort of away was totally ok.]. Be that as it may, I put my big-girl pants on and decided that I could start focusing on veganizing and gluten-freeing some of our favorite recipes. OR, in some cases, simply coming up with new recipes that were already gluten free.
Welcome Gluten Free Donuts.
And that is how these blackberry donuts were born. Our house has been packed with blackberries this entire summer, so I thought it was high time I come up with a way to bake something out of them.
I started with the idea of making cupcakes, but when my muffin tray could only accommodate half the batter, I figured that donuts might be fun.
And indeed they were.
Blackberry Glazed Blackberry Donuts [Gluten Free].
Ingredients
Donut Batter
- 1 cup gluten free all purpose flour
- 1/2 cup flaxseed meal
- 1/2 cup almond flour
- 1 tsp xanthum gum
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup date sugar (can substitute coconut sugar)
- 2/3 cup non-dairy milk
- 1 tbsp white wine vinegar
- 1/2 banana (mashed)
- 7 oz. blackberries (mashed)
- 1 tbsp vanilla extract
Blackberry Glaze
- 8 oz. blackberries
- 1/4 cup maple syrup
- 2 tbsp water
- 1 tsp chia seeds
Instructions
Donuts.
- Add vinegar to non-dairy milk and set aside for 5 minutes (vegan buttermilk). In the meantime, stir together all dry ingredients in large bowl.
- Add vanilla extract, as well as mashed banana and blackberries to dry ingredients. Then, add vegan buttermilk and whisk until all ingredients are well incorporated.
- Pipe batter into donut pan and bake at 350° for 28-32 minutes (until toothpick comes out clean). Allow donuts to rest in donut pan for 10 minutes. Then gently remove donuts and let them cool on cooling rack for 20 minutes.
Blackberry Glaze.
- Place all ingredients for glaze into small sauce pot over medium high heat until mixture comes to a boil. Reduce heat and simmer until mixture reaches desired consistency. If mixture doesn't thicken, you can always add a little potato starch (I didn't need to). Blend with immersion blender.
- Dip cooled donuts into glaze and sprinkle with chia seeds.
- Remember, these are gluten-free, refined sugar free, dairy free, egg free, and refined oil free. Eat all donuts at once so as to leave behind no evidence of the same.
