Gluten Free Cereal and Milk Donuts Recipe
When one is married to a gluten free food blogger and recipe developer I suppose one feels obligated to try everything said food blogger and recipe developer cooks. And when one really likes what they try, they may be inclined to do more than have just a taste. And when one does more (a lot more) than taste, one may just tend to put on a few pounds.
Such was the case with my hubby. There were lots of treats being created in my kitchen this past holiday season, not just professionally but personally too. (I should also mention that in addition to the “trying” of recipes developed he also has a penchant for stealing cookies and marshmallows intended to be given away as gifts.)
So the hubby came to me asking for help in shedding a few of the unwanted pounds that he has “inexplicably” put on. I was happy to oblige, I don’t mind being the food police and to him the whole weight loss thing seems daunting and mysterious.
Well the truth of the matter is it’s pretty simple. You want to lose weight you need to cut calories. It’s just math – you need to burn more than you consume. In my experience the best way to do this is to cut back on starches, carbohydrates and fats, to cut out sugar, fried food and dairy (and of course, gluten) and to consume plenty of veggies, lean, protein and some fruit. And to eat less – but when you eat less you need to make every calorie count – more nutrition packed foods to fuel the body. And cut Krispy Kreme doughnuts!
The problem with being the food police is there is no such thing as the “good cop.” You are always the bad cop, saying “no,” watching the “suspect” like a hawk and smacking their hand if they reach for something they shouldn’t. It is a pretty thankless job, instead of being the hero that you are, you become the enemy – the person standing between them and culinary happiness. You become the brunt of grouchy rants, dirty looks and not-too-flattering nicknames like “food Nazi,” “harbinger of EVIL” and others too dirty to write in public.
But I have also learned that the trick to staying on any kind of diet (or eating plan as I like to call it) is to indulge in a few modified treats here and there that help curb the urge for bad things like, oh, Krispy Kreme doughnuts.
With that in mind I made some baked donuts that were not just gluten free but also dairy and sugar free. And I decided to throw in another treat relegated to the “not ‘til you lose the weight” category; cereal and milk. Thus Gluten Free Cereal and Milk Donuts were born. A little bit of starch and carbs, a tiny bit of fat but a zillion calories less than regular doughnuts (that’s a rough estimate) and none of the forbidden things like gluten, sugar, dairy and frying.
Are these donuts just like a Krispy Kreme? Nope. Not gonna lie to you. Are they tasty, sweet and satisfying? Yep. You bet! Will they keep the hubby from sneaking off to grab a hot doughnut from the K.K. drive through? Well, they’re donuts, not invisible-24-hour-surveillance-devices with a stun gun, so your guess is as good as mine – but they stand a really, really good chance.
These donuts are plenty sweet thanks to Zero, a calorie free sweetener from Wholesome! with a carbohydrate content of 0 and a glycemic index of 0. I was not about to use artificial sweeteners, I don’t care for the taste of stevia (sorry all you stevia lovers and proponents, I just don’t like it), my go-to refined sugar free alternative of Agave has calories and Xylitol not only has some calories and carbs but causes tummy issues for the hubby. Zero comes from sugar and tastes a lot like sugar. I even made powdered sugar from it for my donut topping!
So if you’re trying to shed a few pounds or just trying to eat a cleaner diet, these just may help you stay on track. I know that in my home I have gone from “wicked diet witch of the West” to “the most wonderful woman in the world.” At least for today!
- Gluten free - non-stick cooking spray
- 2 cups fruit juice sweetened brown rice crisps or toasted rice cereal
- 1 ½ cups gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- 2 large eggs
- 2 cups Zero sweetener - use divided
- 2 tablespoons agave nectar
- ¼ cup grapeseed - (or other neutral tasting) oil
- 3 teaspoons pure vanilla extract - use divided
- ¾ cup rice milk
- 1 teaspoon corn or tapioca starch
Preheat oven to 350 degrees. Spray two - 6 count donut pans with cooking spray.
Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.
Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, whisk the eggs, add 1 cup of Zero sweetener, the agave, 2 teaspoons vanilla and ½ cup rice milk. Whisk to combine, add to the flour mixture and mix well. Add 1 cup of the toasted cereal to the batter and stir.
Fill the donut pans about 2/3 full and bake for 13 – 15 minutes or until they are firm to the touch and a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. You may need to run a knife around the edges to help remove (especially if you fill them too full).
Place the remaining cup of Zero into a blender with the corn or tapioca starch. Blend on high speed until it resembles powdered sugar. Pour into a mixing bowl; add the remaining teaspoon of vanilla and remaining ¼ cup of rice milk. Stir until it turns into a thick frosting (you may need to add a drop or two more of rice milk if it is too thick – it should be spreadable).
Frost each donut and then dip the frosted side into the remaining cereal.
These donuts are best eaten the day they are made.
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