Fody's Chocolate Peppermint Glazed Gluten-Free Donuts

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Bake Time: 15 minutes

Makes 8 servings

Description of Fody's Chocolate Peppermint Glazed Gluten-Free Donuts

Looking for the easiest, tastiest holiday treat to serve family + friends this holiday season? Look no further than these Chocolate Peppermint Glazed Gluten-Free Donuts featuring a festive candy cane garnish. They are so moist + fudgy you’d never know they were gluten free!

Fody's Chocolate Peppermint Glazed Donuts Ingredients:

  • 2 cups gluten free flour, sifted (such as Bob’s Red Mill GF 1:1 Baking Flour)
  • ½ cup cocoa powder
  • ⅔ cup sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 4 tbsp neutral oil like almond or melted coconut oil
  • ¼ cup chocolate milk (this amount is low lactose)
  • 2 tsp vanilla extract
  • 4 large eggs
  • ⅔ cup powdered sugar
  • 1 tsp peppermint extract
  • 2-4 tbsp coconut cream

        Directions for Fody's Chocolate Peppermint Glazed Gluten-Free Donuts

        Pre-heat the oven to 350F and grease a silicone donut pan.

        In a large mixing bowl add eggs, sugar, vanilla, oil and chocolate milk + beat until smooth.

        Next add flour, baking powder, cocoa powder, and salt to a medium mixing bowl + whisk gently to combine.

        Using a silicone spatula, fold dry ingredients into wet until fully incorporated. If your batter has some clumps, gently whisk until no clumps remain, being careful not to over mix the batter.

        Pour or pipe batter into a silicone donut pan and place the donut pan on a baking sheet for easier in and out of the oven. Bake for 15 minutes or until a toothpick comes out clean.

        While donuts bake, whisk together powdered sugar, coconut cream, and peppermint extract until a smooth glaze forms.

        Allow donuts to cool completely prior to glazing. Once your gluten-free donuts are cool, dip them top down into the glaze. Sprinkle with candy cane pieces if desired.

        Note: Piping the batter will result in a more traditional donut shape while simply pouring the batter into the donut pan will result in a flat bottom. This is purely an aesthetic choice that is up to your personal preference. If piping, ensure that you fill the donut pan around ¾ of the way as the donut will expand while baking.


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!