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©Not That Kind of Vegan 2018
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Gluten Free S'mores Donuts



Rick and I were fortunate enough to find a house in chilly Montreal with a fireplace, only to discover that a couple of weeks after we moved in with the marvelous fireplace, that the city now has a fireplace ban! We bought a huge bag of marshmallows before the ban went into affect,and spent an entire weekend trying to eat as many s’mores as possible. This did not quench my hunger for s’mores, so I decided my vegan marshmallows needed to be showcased on a donut. These do not disappoint! If you are avoiding refined sugar, you can skip the marshmallows, and the donuts and glaze are still good to go! This is how we made it:


Supplies:


Silicone donut pan


Ingredients:


Donuts

2 flax eggs (2 tbsp ground flax + 6 tbsp hot water)

½ cup coconut sugar

⅓ cup coconut oil, melted

½ cup almond milk

1 tsp vanilla extract

1 ½ cups oat flour

¼ cup raw cacao powder

1 1/2 teaspoon gluten free baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt


Glaze:

3 tbsp coconut oil, melted

2 tbsp maple syrup

¼ cup raw cacao powder

¼ tsp vanilla extract


Toppings:

Mini vegan marshmallows, cut in half

2 Gluten free graham crackers, ground in a food processor with a little texture


Directions:


In a small bowl, mix together the flax eggs. Set aside for about 5 minutes or until they get a little gummy.


Preheat your oven to 350 degrees and spray a little oil into the bottom of a silicone donut pan.


In a large bowl, mix together the flax egg, coconut sugar, ⅓ cup melted coconut oil, almond milk, and vanilla. Set aside.


In a small bowl, mix together the oat flour, cacao powder, baking powder, baking soda, and salt.


Slowly add the dry ingredients into the wet ingredients and stir until well blended.


Transfer the donut mix into a piping bag. If you are like me and never do any baking, you can do the cheap and dirty method and use a big zip lock back. Add the donut mix to the zip lock bag and then cut off a corner of the bag making about an inch opening.


Pipe the donut mix into the donut pan to make about 12 donuts.


Bake the donuts at 350 degrees for about 15 minutes. Do the fork/toothpick test and make sure they’re actually cooked.


In the meantime, let’s make the glaze. In a small bowl, add the 3 tbsp melted coconut oil, maple syrup, cacao, and vanilla. Whisk it together until well combined.


When your donuts are done baking, set them aside to cool. Once they are mostly cool and set up enough to handle (don’t burn yourself eating hot donuts like I did!), remove the donuts from their pan and dip them pretty side down (the side that was previously the bottom of the donut) into the glaze. Immediately add the mini marshmallows and graham crackers so they stick to the glaze.


Now eat them. You’re welcome.


Loving our s'mores donuts? Tag us in your photo on Instagram @notthatkindofveganofficial for a shoutout!

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