Gluten-Free Chocolate Covered Donuts with Sprinkles
Ingredients:
(Makes 6 donuts)
Donuts:
- 1 cup gluten-free 1:1 baking flour (w/xanthan gum)
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/8th cup brown sugar
- 1 large egg
- ¾ cup milk of choice (I use this oat milk recipe)
- 3 tablespoons olive oil
- 2 teaspoons pure vanilla extract
Glaze:
- 1 teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 2 tablespoons date syrup
- 2 tablespoons milk (+ more if needed)
Extra:
Directions:
- Preheat the oven to 350º F.
- Spray donut pan with cooking spray.
- In a large bowl combine, GF flour, baking powder, baking soda, salt, and brown sugar.
- Add the egg, oil, milk, pure vanilla extract, and until fully combined. The batter will be thick.
- Place the bag inside a large cup then add the batter into the bag. Seal the bag.
- Cut the tip of the bag off and then squeeze the bag carefully to fill the donut pan.
- Bake for 8-10 minutes.
- In a small bowl whisk together the ingredients for the glaze.
- Once cooked, let the donuts cool a few minutes before dipping each donut into the glaze and then into sprinkles. Place on a wire rack to set.
- Store in air-tight container and refrigerate for up to 7 days.
***Recipe adapted from momma knows gluten free