Vegan Buttermilk Glazed Doughnuts

gluten-free, vegan // yields 6-8 standard doughnuts *using a Wilton doughnut pan

For the vegan buttermilk:

1/2 cup + 2 tablespoons unsweetened almond milk

2 teaspoons apple cider vinegar, or white vinegar

For the doughnuts:

1/2 cup gluten-free oat flour

1/2 cup sweet rice flour

1/3 cup pure cane sugar, or sucanat/coconut sugar

2 tablespoons almond meal

2 tablespoons coconut flour

2 tablespoons ground flax meal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsweetened applesauce

3 tablespoons sunflower/safflower oil

1 teaspoon vanilla extract

Whisk the buttermilk ingredients together and let sit for 5-10 minutes. It should look curdled.

Preheat your oven to 350* F and grease your doughnut pan[s].

In a large bowl mix together the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, flax, baking powder, baking soda, and salt.

In another bowl whisk together the applesauce, oil, and vanilla, then whisk in the buttermilk mixture.

Pour the wet into the dry and whisk/stir until just combined [no longer see dry flour] and let sit undisturbed for 5-10 minutes. The mixture will be very thick.

Scoop into a large plastic bag, cut about 1/2-inch tip off one corner, and and squeeze the batter into the molds leaving about 1/8-inch from the top. Try to squeeze enough out that you only have to go around once. Refer to photo 2. You can also scoop the batter into the molds and gently smooth with a spoon.

Gently smooth out the top if needed [not firmly] and place in the oven for 18-22 minutes or until golden brown and a toothpick comes out clean.

Let cool in the pan for 5-10 minutes. Slide a thin spatula around the edges of the doughnuts

to help loosen them out, then place on a cooling rack and allow to cool fully before topping. Doughnuts will firm up as they sit but have a slightly doughy texture.

For the glaze:

1 cup powdered sugar

2-4 tablespoons unsweetened almond milk

India Tree Nature’s Colors Sprinkles

Stir glaze ingredients together in a bowl and add more milk for a thinner consistency. If you like a thick glaze use less milk.

Invert the doughnut into the glaze, let the excess drip off, then place on a wire rack, top with sprinkles, and let sit until the glaze has set.

Apologies if you experienced any shenanigans with the blog yesterday. It seems to have been down for awhile. Squarespace got it back up and running overnight, which I was so happy to see this morning.

Enough about blog-things.

The most amazingly, spectacular kitchen-thing happened yesterday!

You are all aware of my current waffle obsession, correct? It's getting bad. I can't tell you the last time I've had something other than a waffle for breakfast. It's been months. They're just so easy...and delicious...and...well, delicious.

I know many of you do not own waffle irons and I totally get it. It's just one more clunky kitchen appliance to have around and they obviously are not free.

Well, I think it is time that the waffle iron gets put at the top of your, "next kitchen appliance list." [I know you have one!] Check garage sales, thrift stores, and Craigslist for deals! Because, not only can you make everyday waffles, savory waffles, and cornbread waffles, but now you can also make DOUGHNUT WAFFLES.

Yes.

Doughnut--freaking--waffles.

What the heck does that even mean? They look like waffles, not doughnuts.

It means:

You can make a recipe for baked doughnuts [like the 101+ that will be in my book in October!! shameless plug!] and pour the batter into your waffle iron instead of baking them in your oven in a doughnut pan.

!!!!

This is about as exciting as when I turned pancake batter into CAKE.

I swear I am not hopped up on coffee + waffles right now....

So what is this drippy goodness that is glistening all over these hybrid beauties?

HONEY.

Boiled honey. Which happens to be much, much easier to dip things into than non-boiled honey. It soaks into the doughnut-waffle without making it soggy and creates a slightly less sticky mess.

Sweet but not overly so. Breakfast or dessert. Full-size waffles or minis. Whichever you prefer.

It was probably one week after I was thinking about this idea--because I can't stop thinking about waffle creations--that I saw Sweet Treats try it out with success. That's when I knew I had to put it to the test with some of my recipes. Her waffles turned out way more adorable than mine, but I still love the idea to make mini waffles instead of full-size. But they will work at any size you like!

This recipe is actually straight from my book, Baked Doughnuts For Everyone. The only change was not adding quite as much milk, because I was after a slightly thicker batter. I couldn't believe how similar these were in texture to the doughnuts and each batch only took about 3-4 minutes to cook!

Although, I guess you do have to cook a few batches, so it probably takes almost the same amount of time. But on the bonus side you won't have a doughnut pan to clean afterwards.

Print this!

Honey Dipped Doughnut Waffles

gluten-free // yields 12-14, 3-inch Belgian waffles

1/2 cup gluten-free oat flour, or gluten-free all purpose blend
1/2 cup sweet rice flour
3 tablespoons almond meal
2 tablespoons sucanat, or coconut sugar/pure cane sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk, or 2%
1/4 cup unsweetened applesauce
1/2 cup + 3 tablespoons honey, divided
2 tablespoons safflower oil, or other cooking oil
1 teaspoon vanilla extract

Preheat your waffle iron to medium heat. Grease if needed.
Place the oat flour, sweet rice flour, almond meal, sucanat, baking powder, and salt in a large bowl mixing until well combined.
In another bowl, whisk the eggs together, then whisk in the milk, applesauce, 3 tablespoons honey, oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and whisk together until just combined [stop when you no longer see dry flour.]
Let the batter rest for 5-8 minutes undisturbed.
Spoon small amounts of batter into your waffle iron for mini waffles. For my 7-inch Belgian waffle maker I made about 3 mini waffles at a time to prevent them from touching.
Cook according to your waffle iron manual. Mine were perfect after 1 cycle over medium. Soft + fluffy with a cakey center.
Set your waffles on a cooling rack as they finish cooking.
Then, in a small pot over medium-low heat bring the honey to a low boil, whisking occasionally.
Turn off the heat and pour in a shallow bowl just large enough to dip the waffles.
Using caution [honey will be very hot!] dip the top of the waffle in the honey and let the excess drip off.
Place on a cooling rack for 1-2 minutes [so you don't burn your mouth!] before serving.

notes: If you want to serve your waffles hot keep you oven at 200* F and place the waffles on a baking sheet in your oven as they finish cooking. Remove from the oven and dip into the boiled honey. Waffles are great served warm or at room temp. Waffles can be made full-size or mini. Avoid a high heat setting as the outside will brown before the inside is finished cooking. Any type of waffle maker should work to make these. There are no perfect substitutions for sweet rice flour or almond meal.