Gluten Free Carrot Cake Donuts

Gluten Free Carrot Cake Donuts

One of my friends jokingly suggested that I should open a healthy donut food truck. I guess I’m trying to expand my offerings. I’ve already shared my veggie lover’s donuts, and my chocolate lavender donut, and now I’m bringing you your springtime favorite gluten free carrot cake donut with amazingly simple cream cheese frosting. 

Often when baking gluten free donuts they can become tough and dense because gluten is what provides the structure. One of my favorite additions to this recipe is the cream of tarter, it is optional, but it makes the texture of these donuts so rich and fluffy you won’t want them without it. If you aren’t familiar with cream of tarter, you can find it in your spices aisle. The only thing that makes these better is the simple cream cheese frosting made of cream cheese, honey and a little unsweetened almond milk. 

Half of the fun of these donuts is decorating them. We toasted extra shredded carrot and some coconut to get that nest like texture. Then we topped them with some chocolate egg candies. What ways can you dream up to decorate them? 

gluten free carrot cake donuts
Gluten-Free Carrot Cake Donuts
Print Recipe
Servings
12 donuts
Servings
12 donuts
gluten free carrot cake donuts
Gluten-Free Carrot Cake Donuts
Print Recipe
Servings
12 donuts
Servings
12 donuts
Ingredients
Cream Cheese Frosting
Servings: donuts
Instructions
  1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
  2. Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
  3. In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
  4. Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
  5. Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
  6. Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
  7. Meanwhile, line baking sheet with aluminum foil, spread remaining shredded carrots on and bake for 5-10 minutes, add shredded coconut and bake for another 5 minutes until toasted.
  8. For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
  9. Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.
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Gluten-Free Carrot Cake Donuts

gluten free carrot cake donuts
Gluten-Free Carrot Cake Donuts
Print Recipe
Servings
12 donuts
Servings
12 donuts
gluten free carrot cake donuts
Gluten-Free Carrot Cake Donuts
Print Recipe
Servings
12 donuts
Servings
12 donuts
Ingredients
Cream Cheese Frosting
Servings: donuts
Instructions
  1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
  2. Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
  3. In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
  4. Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
  5. Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
  6. Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
  7. Meanwhile, line baking sheet with aluminum foil, spread remaining shredded carrots on and bake for 5-10 minutes, add shredded coconut and bake for another 5 minutes until toasted.
  8. For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
  9. Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.
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Crispy Honey Mustard Chicken Fingers

Crispy Honey Mustard Chicken Fingers

Did you know that we eat with our eyes? It’s true! They did research with a group of sommeliers, basically professional wine tasters, (what a job!) to determine how much this is true.  These professionals received white wine that was dyed red to taste and describe. Shockingly, they described the wine the way in which one would describe a red wine as opposed to a white wine. Even experts taste with their eyes.

Scrambling around making dinner last week, I decided to grab a shot of my crispy chicken fingers, one of my family’s favorites. This less than perfectly curated picture was meant to just share the story of my dinner on social media.  I shared it to give the “hack” of using a wire cooling rack when baking crispy chicken fingers to get that perfect crunch on both sides that usually only comes from frying.  I thought, like usual, my crispy chicken fingers would get a few likes and comments but I didn’t expect the response that I received.  The people have spoken, this picture is real life, and apparently you think it’s real awesome. This recipe is truly one of my favorites so it is so exciting to have it finally on the website. I promise to provide some updated pictures soon, but in the meantime, here is that killer recipe you all have been asking for! 

A couple of things that make this recipe unique:

The breading is egg-free which is great for those needing to avoid eggs. It also has flaxseed in it, which provide extra fiber and gut healing benefits in an other-wise gut neutral dinner entree. I usually thin out the reserved sauce with a little olive oil and use it to dress my salads. 

 

 

Crispy Honey Mustard Chicken Fingers
Print Recipe
Servings
4 people
Servings
4 people
Crispy Honey Mustard Chicken Fingers
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. In a bowl, combine yogurt, mustards, honey, and spices. Stir together. Reserve ¼-1/2 cup sauce for dipping or salad dressing. Pour the remaining marinade into a large ziplock bag.
  2. Slice chicken breasts diagonally into ½ inch thick strips, can also slice each strip into 3-4 chunks to make popcorn chicken that cooks quicker. Place chicken into a ziplock bag. Refrigerate in marinade for at least 30 minutes, but can leave for up to 48 hours.
  3. Line a large baking sheet with foil. For extra crispy chicken, place wire cooling racks on top and spray with non-stick spray. This allows the bottom of the chicken to cook and crisp too. Pour the bread crumbs and flax seeds in a wide shallow bowl, or 8x8 pan.
  4. One by one, coat the chicken with the bread crumb mixture. Do not wipe off excess honey mustard sauce before adding coating. The extra sauce helps the bread crumbs to stick. Place the breaded strips on the prepared wire wrack. Discard leftover marinade. Bake the strips until they are golden brown (about 30 minutes for strips and 20 minutes for popcorn chicken).
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Crispy Honey Mustard Chicken Fingers


Crispy Honey Mustard Chicken Fingers
Print Recipe
Servings
4 people
Servings
4 people
Crispy Honey Mustard Chicken Fingers
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. In a bowl, combine yogurt, mustards, honey, and spices. Stir together. Reserve ¼-1/2 cup sauce for dipping or salad dressing. Pour the remaining marinade into a large ziplock bag.
  2. Slice chicken breasts diagonally into ½ inch thick strips, can also slice each strip into 3-4 chunks to make popcorn chicken that cooks quicker. Place chicken into a ziplock bag. Refrigerate in marinade for at least 30 minutes, but can leave for up to 48 hours.
  3. Line a large baking sheet with foil. For extra crispy chicken, place wire cooling racks on top and spray with non-stick spray. This allows the bottom of the chicken to cook and crisp too. Pour the bread crumbs and flax seeds in a wide shallow bowl, or 8x8 pan.
  4. One by one, coat the chicken with the bread crumb mixture. Do not wipe off excess honey mustard sauce before adding coating. The extra sauce helps the bread crumbs to stick. Place the breaded strips on the prepared wire wrack. Discard leftover marinade. Bake the strips until they are golden brown (about 30 minutes for strips and 20 minutes for popcorn chicken).
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Veggie Lovers Healthy Donuts

Veggie Lovers Healthy Donuts
Print Recipe
Servings
6 donuts
Servings
6 donuts
Veggie Lovers Healthy Donuts
Print Recipe
Servings
6 donuts
Servings
6 donuts
Ingredients
Servings: donuts
Instructions
  1. Preheat oven to 350 degrees and spray donut pan.
  2. Place the spinach or kale in a small microwave safe bowl with 1 tablespoon water. Microwave for 30-60 seconds. If you are using frozen spinach or kale it should be thawed, if you are using fresh it should be slightly wilted.
  3. In a mini food processor, or blender mix egg, milk, prepared spinach or kale (see step 1) and banana until greens are finely shredded.
  4. Pour into a medium bowl and add remaining ingredients. Mix until incorporated, but do not over mix. The texture should be very thick. Pour batter into prepared donut pan. Bake 15 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for a few minutes before removing from pan.
Recipe Notes

Prepare the Healthy Chocolate Frosting and dip the cooled donuts in it.

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