Apricot Strawberry Grilled Crisp

gluten-free, vegan // yields 4-6 servings

for the crumb topping:

3/4 cup gluten-free rolled oats

1/2 cup gluten-free oat flour, divided

1/3 cup cooked quinoa, optional*

1/4 cup muscovado sugar, or coconut sugar, sucanat, brown sugar

pinch of salt

1/3 cup unrefined coconut oil, softened not melted

for the fruit filling:

8 ripe apricots, pitted + sliced into 6-8 segments

1 pint strawberries, stemmed + quartered

1 1/2 teaspoons pure vanilla extract

2 tablespoons gluten-free oat flour

2 tablespoons muscovado sugar

Preheat your grill [or oven] to 350* F.

Stir oats, flour, quinoa, sugar, and salt together in a mixing bowl until combined. Cut in the softened coconut oil with a pastry blender or fork until the mixture starts to form a crumbly dough and the oil is evenly distributed.

In another bowl combine the fruit and toss with the vanilla extract. Then add in the flour and sugar and toss to coat.

Portion out the fruit mixture into 4 oven-safe baking dishes about 4-inches in diameter, or in an 8x8/9x9 baking pan. [You could also use about 8 ramekins.] Sprinkle the oat mixture over each portion and lightly pat down.

Place dishes on the grill [avoiding hot spots] and bake for about 20-25 minutes until the oat mixture starts turning golden brown. Carefully remove and let cool for about 5-10 minutes.

notes: *The quinoa is a fun addition that turns crunchy once baked in the mixture. However, feel free to leave it out. Simply add in 3 more tablespoons of rolled oats instead. This dessert is only lightly sweetened. Add more sugar if desired.

We’re not only celebrating the grand finale of Doughnut Week today, but more importantly, my good friend Erin’s newly released cookbook!

The Homemade Flour Cookbook is a comprehensive guide filled with information on every grain, legume, nut, and seed you could imagine and how to easily grind them into flour right at home.

iPhone photo below

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson | edibleperspective.com

If you’ve been around here for awhile you know I’m a big fan of grinding my own flours at home, so when I found out Erin was writing this cookbook I was ecstatic. Not only is it more affordable to grind grains at home, but the freshness of the flour will make your recipes taste better than ever. And while the task may sound daunting it takes just seconds to grind flour at home.

Besides the absolutely stunning photos that line the pages of Erin’s book, what I love most about this cookbook is how full-circle she made it. You first learn about the grains, nuts, etc., then Erin teaches you how to process them into flour, and she finishes with simple + approachable recipes utilizing the flours she just taught you how to make. And at least half of the book is completely gluten-free!

It’s such a unique cookbook and one I’ll be visiting time + time again. No matter what your cooking skill level is, I can assure you this will be an invaluable resource in your kitchen.

Here are just some of recipes I’m looking forward to trying soon:

Berry Cobbler with Oat Dumplings [photographed below]
Sweet Potato and Red Lentil Gnocchi with Pesto Cream Sauce
Angel Food Cake with Rice Flour
Ricotta Pancakes with Fresh Berries
Buckwheat Enchiladas with Black Beans and Chipotle Tomato Sauce
Grilled Polenta with Roasted Zucchini Salsa
Quinoa Flour Crusted Cauliflower Steaks with Roasted Tomato Sauce
Millet Potpies

IMG_1730

Of course the first recipe I had to make were Erin’s Chocolate Espresso Doughnuts. They’re a cross between brownie + cake with a nice kick of espresso and fully loaded with chocolate. The sea salt topping is the perfect little addition for this extra rich baked treat.

I somehow ran out of chocolate chips for the icing, so I made a powdered sugar + cocoa powder frosting instead.

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson | edibleperspective.com

With doughnuts being a typical morning treat I wanted to try and capture the bright, morning sun. I typically try and diffuse such harsh light but thought it really added to the sunny, morning vibe.

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson | edibleperspective.com

Print this!

Recipe reprinted with permission from Erin Alderson and Fair Winds Press. Recipe from, The Homemade Flour Cookbook, by Erin Alderson.

Chocolate Espresso Doughnuts

gluten-free // yields 12 standard doughnuts

for the doughnuts:

1 cup [136g] sorghum flour
1/2 cup [50g] oat flour
2/3 cup [133g] organic cane sugar
2 tablespoons [16g] arrowroot starch
2 tablespoons [16g] cornstarch
1/4 cup [20g] unsweetened cocoa powder
2 tablespoons espresso powder
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 cup [56g] butter
1/4 cup [56g] semisweet chocolate chips
4 large eggs
1/4 cup [56g] whole-milk plain Greek yogurt
1/4 cup [60ml] 2% or whole milk

for the icing:

3/4 cup plus 2 tablespoons [196g] semisweet chocolate chips
1/4 cup plus 2 tablespoons [90ml] heavy cream
sea salt, for garnish

Preheat the oven to 350*F and lightly grease a 12-well doughnut pan with butter.

To make the doughnuts: Combine the flours, sugar, arrowroot, cornstarch, cocoa powder, espresso powder, baking powder, and salt in a large bowl. In a double boiler or heat-proof bowl set over a pot of simmering water, melt the butter and chocolate chips together. Remove from the heat and let cool slightly. In a separate bowl, whisk together the eggs, yogurt, and milk. Pour the butter mixture and the egg mixture into the dry ingredients. Stir until the batter is combined.

Spoon the batter into the doughnut pan, filling each doughnut well almost all the way full. Bake for 12-15 minutes, until the doughnuts spring back when pressed. Remove from the pan and place on a wire rack while you make the icing.

To make the icing: Combine the chocolate chips and cream in a double boiler or heat-proof bowl set over a pot of simmering water. Stir until the chocolate is melted. Dip the top half of the doughnut into the chocolate and return to the cooling rack. Let the icing dry slightly before sprinkling with salt. Store the doughnuts in an airtight container at room temperature for 2 to 3 days.

Chocolate Espresso Doughnuts from The Homemade Flour Cookbook by Erin Alderson | edibleperspective.com

Today’s giveaway not only includes The Homemade Flour Cookbook, but since we have the same publisher we worked a fun deal so you’ll be receive a copy of my cookbook, Baked Doughnuts For Everyone as well! What could be better than a double cookbook giveaway?

a Rafflecopter giveaway

Happy—official—National Doughnut Day! And thanks celebrating with me all week long! I imagine it was really rough.

Ashley

pssst! Today is the LAST day to get 35% off my cookbook! Head over to my publisher’s websiteand after clicking “add to cart” just enter “doughnut35” into the promo code box and you’ll be all set!