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

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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?

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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!

Savory Kale + Sun-dried Tomato Basil Doughnuts

gluten-free // yields 8-10 standard doughnuts

1/2 cup gluten-free oat flour

1/2 cup sweet rice flour

1/4 cup almond meal

1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon garlic powder granules

2 large eggs

1/3 cup 2% or whole milk

1/4 cup unsweetened applesauce

2 tablespoons sunflower oil

3/4 cup thinly shredded + chopped kale

6 oil-packed sun-dried tomatoes, blotted well and chopped

2 tablespoons finely chopped basil

1/2+ cup parmesan to top

Preheat your oven to 350* F and thoroughly grease a doughnut pan with softened butter.

In a large bowl combine the oat flour, sweet rice flour, almond meal, baking powder, salt, and garlic until well mixed. In another bowl whisk the eggs. Then whisk in the milk, applesauce, and oil until thoroughly combined.

Pour the wet into the dry and whisk/stir until combined. Fold in the kale, chopped tomatoes, and basil until evenly distributed. Spoon in small scoops of the batter to your doughnut pan filling about 1/4-inch or so from the top.

Bake for 18-22 minutes until golden brown around the edges and a toothpick comes out nearly dry. Allow to cool for 15-20 minutes then slide a thin, flexible spatula around the edge of the doughnuts and the center hole if needed. Remove from the pan and let fully cool.

Preheat your oven to broil and place doughnuts on a large baking sheet. Sprinkle parmesan cheese over top and broil, watching very closely, until melted and just starting to bubble, ~3-5 minutes. Let cool for about 5 minutes and enjoy warm or let fully cool and keep stored in the fridge in a sealed container for 3-4 days. Serve plain or with a dab of cream cheese.

notes: I don’t recommend subbing for the sweet rice flour. You can find it online, in some natural food stores, or definitely in Asian grocery stores [aka: glutinous rice flour]. If you cannot tolerate GF oat flour you can sub gluten-free all purpose blend [I like King Arthur’s].