Please, sir, I want s’more
The only piece of specialized equipment you need to make these baked doughnuts is a couple doughnut pans. As a rule, I don’t like kitchen gadgets that have only one use, but I do love my doughnut pans. The ability to make gluten free
This recipe starts with a gluten free, dairy free chocolate doughnut. These are moist, chocolaty and a very worthy treat all on their own. In order to transform these doughnuts into s’mores, I frost them with Toasted Marshmallow Crème by Solo and sprinkle on some crushed gluten free graham crackers.
The doughnuts can be baked and then stored at
So thanks to my s’mores deprived childhood and my current obsession, I present you with a yummy variation of this classic campfire treat.
1¼ cups gluten free flour with xanthan gum*
¼ cup cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¾ cup sugar
½ cup grape seed oil (or other neutral flavored oil)
¾ cup rice milk
2 teaspoons pure vanilla extract
1 tablespoon cold coffee (optional)
4 gluten free graham crackers
¾ cup Toasted Marshmallow Crème
*If your flour does not include xanthan gum, add ½ teaspoon
Preheat oven to 450 degrees. Spray 2 (6 count) doughnut pans with cooking spray.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In another mixing bowl, whisk together sugar, eggs, oil, rice milk, vanilla and coffee. Add wet ingredients to dry ingredients and whisk. Spoon the batter into doughnut pans, filling each mold about ¾ full.
Bake 7 to 9 minutes or until doughnuts spring back when lightly touched and a tooth pick inserted into a doughnut comes out clean. Let cool in pan for 3 minutes. Remove and finish cooling on a rack.
Place graham crackers in a small plastic bag and crush with a rolling pin until you have some larger pieces (about ¼ inch) and some crumbs. Place on a small plate.
Spread 1 tablespoon of Toasted Marshmallow Crème on top of each doughnut then dip into crushed graham crackers.