chocolate peanut butter pretzel doughnuts
/Chocolate.
Peanut butter.
Pretzels.
Only one of the best dessert combinations ever.
And now…combined with doughnuts!
While the doughnut book still has 6 excruciatingly long months until its arrival, you can now find it on Amazon and Barnes & Noble for pre-order! The day I realized this was incredibly surreal.
My name—can be typed into Amazon—and a BOOK appears—and apparently I wrote the thing!? What!?
I am still in disbelief and giddy like a child waiting for its official release day.
The cover is not quite finalized yet, with a new photo and text changes to come. The photo is nearly the same but reshot with better lighting. I had to get it just right!
So, to celebrate this pretty fantastic milestone in my life I decided to bake doughnuts.
Go figure.
And this recipe isn’t actually even in the book. Somehow, I still think of new flavor combinations pretty frequently. As if 101 doughnuts weren’t enough, here is 102!
This doughnut was also celebrating our friend Michelle’s 30th birthday, along with lemon vanilla doughnuts and chocolate cinnamon roll doughnuts.
The pretzels on top were a no brainer. I had to go all out. And believe it or not, gluten-free pretzels aren’t all that bad! Pretty tasty, in fact.
I figured this was needed today. It is Monday after all.
Right now I’m in the thick of editing the book. I have the entire printed out version sitting on my desk as we speak. I’ve been going through it like a detective with a red pen. It’s actually been surprisingly fun! I’m nearly done with the first round and then have about 1-2 more rounds of edits to go. In just a few short weeks it will be completely out of my hands!
Until then, let’s eat.
Chocolate Peanut Butter Pretzel Doughnuts
gluten-free // yields 8 doughnuts
for the doughnuts
- 1/2 cup gluten-free oat flour
- 1/2 cup sweet rice flour
- 1/3 cup sucanat or pure cane sugar
- 3 tablespoons peanut meal or almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 6 tablespoons unsweetened almond milk
- 3 tablespoons unsweetened applesauce
- 2 tablespoons creamy peanut butter, melted and slightly cooled
- 2 tablespoons sunflower or safflower oil
- 2 teaspoons vanilla extract
- 1/3 cup ground dark chocolate chips
- Preheat your oven to 350* F and thoroughly grease 1-2 doughnut pans.
- Stir the oat flour, sweet rice flour, sucanat, peanut meal, and baking powder in a large bowl.
- In another bowl whisk the eggs, then whisk in the milk, applesauce, peanut butter, oil, and vanilla until fully combined.
- Pour the wet into the dry bowl and stir with a large wooden spoon until just combined [when you no longer see dry flour]. Avoid over-stirring.
- Gently fold in the ground dark chocolate until just incorporated.
- Spoon the batter into the molds filling to just below the top of each mold, about 1/8-1/4-inch below the top.
- Bake on the middle rack for 18-22 minutes until light golden brown around the edges and a toothpick comes out clean.
- Let cool for 5-10 minutes and then slide a thin, flexible spatula around the outside of each doughnut to help loosen them out.
- Place on a cooling rack and allow to fully cool.
for the chocolate peanut butter pretzel coating
- 1 cup dark chocolate chips
- 1/4 cup creamy peanut butter
- 1/2 teaspoon coconut oil, optional
- broken gluten-free pretzels, to top
- large flaked sea salt
- Melt the chocolate and coconut oil in a bowl for 30 second increments in the microwave. Stir after each until fully melted. About 1 1/2 minutes.
- Add in the peanut butter and stir until melted and smooth. Microwave another 20-30 seconds if needed.
- Let cool for 5 minutes then dunk the top of the doughnut in the bowl and/or spread on with a spatula.
- Top with broken pretzels an a sprinkle of sea salt.
- Let set to harden then serve.
notes/substitutions: This recipe yields 8 standard doughnuts using the Wilton brand doughnut pan. Peanut meal can be ground from roasted/unsalted or raw peanuts. Pulse in a blender, coffee grinder, magic bullet, etc. until soft and flour-like, similar to almond meal. Be careful not to over process. Sift out any large pieces before measuring. Grind dark chocolate chips until you are left with small, pebble-like pieces. Refer to the first photo. For altitude around 5,000’ increase your oven to 365-375* and reduce the baking powder by 1/8-1/4 teaspoon. Bake time will change to 16-20 minutes.
And the winner of the More Peas, Thank You giveaway is Lindsay! Congrats Lindsay, I will be emailing you shortly.
Thanks to all who entered! I thoroughly enjoyed reading about all of your favorite veggies and how you like to prepare them. I think I could use a few servings after the pile of doughnuts I ate Friday night. Yum.
Ashley
