Doughnut Bread - Free of gluten-soy-nuts-refined sugars & Vegan
When Melissa from "What Can I Eat?" contacted me about being a Guest Contributor on the site, I was ecstatic! Not only because this would be an excellent opportunity to share more simple gluten-freedom with an entirely new group, but also because this is an Australian site!
Gluten-Soy-Nut-Free Vegan Lamingtons
If you haven't been reading, and wonder why this is a big deal to me, please read my post where I share a gluten-soy-nut-free vegan version of Lamingtons. Australia, I love you!
But today, it's not the lamingtons that I'm sharing for this first guest post.
But today, it's not the lamingtons that I'm sharing for this first guest post.
They don't quite fit the plan for May's "What Can I Eat?" theme. Not to worry, because I have an equally tempting recipe that is vegan, gluten-nut-soy-free, and has no refined sugar, and very little added sweetener at all.
I used raw blue agave (always check the producer to make sure what you're getting is good quality!) in this recipe because it is up to 14 times sweeter than traditional sugar (depending on the producer and type of agave used), which means it takes very little to get the desired level of sweetness in a recipe. And it keeps our bread vegan, which is a great thing!
But don't worry about all those ingredients I've left out! You won't miss a thing in this scrumptious doughnut bread!
I know what you're thinking - why doughnut bread if it's not round with a hole in the center? Well, it's not the shape that makes it doughnut bread - it's the taste.
When I was growing up, we ate Hostess Crumb-Flavored Donettes Mini Donuts (Little Debbie had her own version, called Coconut Crunch Mini Donuts - we probably ate those, too). They were packaged alongside powdered sugar and chocolate coated mini doughnuts, resting on a thin white paper tray, and I ate all three flavors (looking back, I think the chocolate may have had a high wax content). The inside was quite dry, unnaturally yellow, and devoid of flavor, as I recall, but the moist coconut-y crunch exterior of the Crumb-Flavored Donettes, well, that was heavenly. And even though I haven't eaten one since I was about seven years old, I remember exactly what they tasted like. Sort of.
I also recall that they weren't the healthiest choice of snacks, and I'm guessing the label would read like a gluten and preservative Who's Who.
But there was that flavor...that soft, yet crunchy, crumb coating that contained coconut (maybe toasted?), and something else. Nutmeg? Whatever it was, it tasted really, really good. Good enough to remember, so I decided to recreate (to the best of my memory) that flavor, only in a form that would fit with my dietary plan and that would be a bit healthier. You can eat this treat for breakfast or a snack totally guilt-free! Enjoy!
I used raw blue agave (always check the producer to make sure what you're getting is good quality!) in this recipe because it is up to 14 times sweeter than traditional sugar (depending on the producer and type of agave used), which means it takes very little to get the desired level of sweetness in a recipe. And it keeps our bread vegan, which is a great thing!
But don't worry about all those ingredients I've left out! You won't miss a thing in this scrumptious doughnut bread!
I know what you're thinking - why doughnut bread if it's not round with a hole in the center? Well, it's not the shape that makes it doughnut bread - it's the taste.
When I was growing up, we ate Hostess Crumb-Flavored Donettes Mini Donuts (Little Debbie had her own version, called Coconut Crunch Mini Donuts - we probably ate those, too). They were packaged alongside powdered sugar and chocolate coated mini doughnuts, resting on a thin white paper tray, and I ate all three flavors (looking back, I think the chocolate may have had a high wax content). The inside was quite dry, unnaturally yellow, and devoid of flavor, as I recall, but the moist coconut-y crunch exterior of the Crumb-Flavored Donettes, well, that was heavenly. And even though I haven't eaten one since I was about seven years old, I remember exactly what they tasted like. Sort of.
I also recall that they weren't the healthiest choice of snacks, and I'm guessing the label would read like a gluten and preservative Who's Who.
But there was that flavor...that soft, yet crunchy, crumb coating that contained coconut (maybe toasted?), and something else. Nutmeg? Whatever it was, it tasted really, really good. Good enough to remember, so I decided to recreate (to the best of my memory) that flavor, only in a form that would fit with my dietary plan and that would be a bit healthier. You can eat this treat for breakfast or a snack totally guilt-free! Enjoy!
Doughnut Bread
Gluten-soy-nut-free & Vegan ~ Free from refined sugars
The Crunch
1 cup organic unsweetened coconut flakes
1 cup certified gluten-free oats (I use Bob's Red Mill Oats or Quick Oats)
1/4 cup agave (I use raw blue agave)
4 Tablespoons non-dairy buttery spread at room temperature, but not melted (I use Earth Balance(R) Soy-Free)
1 teaspoon vanilla extract
1/4 teaspoon mace (you can use half the amount of nutmeg if you do not have mace on hand)
The bread
Dry:
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup corn starch (corn flour) (OR same amount of tapioca flour)
1 1/4 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
pinch of finely ground sea salt
Liquid:
1 cup rice (or other plant milk)
4 Tablespoons agave
Egg replacer (prepared) to equal 1 large egg
2 Tablespoons oil (I use very light olive oil)
1 teaspoon vanilla extract
Gluten-soy-nut-free & Vegan ~ Free from refined sugars
The Crunch
1 cup organic unsweetened coconut flakes
1 cup certified gluten-free oats (I use Bob's Red Mill Oats or Quick Oats)
1/4 cup agave (I use raw blue agave)
4 Tablespoons non-dairy buttery spread at room temperature, but not melted (I use Earth Balance(R) Soy-Free)
1 teaspoon vanilla extract
1/4 teaspoon mace (you can use half the amount of nutmeg if you do not have mace on hand)
The bread
Dry:
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup corn starch (corn flour) (OR same amount of tapioca flour)
1 1/4 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
pinch of finely ground sea salt
Liquid:
1 cup rice (or other plant milk)
4 Tablespoons agave
Egg replacer (prepared) to equal 1 large egg
2 Tablespoons oil (I use very light olive oil)
1 teaspoon vanilla extract
Preheat your oven to 350 degrees. Lightly grease an 8x4-inch loaf pan; set aside.
Processed oat & coconut crumb for Doughnut Bread
In the bowl of your food processor, combine coconut and oats and process until the pieces are small uniform crumbs. Transfer mixture to a medium mixing bowl and add agave, buttery spread, vanilla and mace. Stir until blended; set aside.
For the bread, in a large mixing bowl, combine dry ingredients and stir with a whisk to blend.
In a separate smaller bowl, combine liquid ingredients, stir, then add to the dry ingredients, stirring until the mixture is smooth.
In a separate smaller bowl, combine liquid ingredients, stir, then add to the dry ingredients, stirring until the mixture is smooth.
A layer of crumb in the middle results in more flavor & moisture throughout.
Spoon half of the batter into the prepared loaf pan. Top with about half of the crumb topping mixture, being sure to evenly distribute the topping.
Baked doughnut bread ~ the waiting really is the hardest part.
Top with remaining batter and the other half of the crumb mixture. Bake for 30-35 minutes, or until the edges are browned and a toothpick inserted in the center of the bread comes out clean. Cool the bread to nearly room temperature before slicing. If you do not, you risk it crumbling. (Note: I didn't wait either time I made this bread. It's too good to wait, but it was even better when it cooled.)
This loaf was still quite warm when sliced.
See all that crumb-y goodness? It's time to make the doughnut...(bread)!
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