Chocolate Zucchini Doughnuts

Doughnuts are something my whole family loves but the gluten free doughnuts the stores offer leave something to desire. I did buy myself doughnut pans in both regular and mini doughnuts and the long ones are on my wishlist. The ingredients used in these doughnuts make them perfect breakfast food along with a glass of cultured coconut milk. 

Gluten and Dairy Free Chocolate Zucchini Doughnuts
adapted from BruCrew

What you need:
1/2 cup dairy free butter softened
2/3 brown sugar
1/4 cup apple sauce
1/2 tsp salt
1/3 cup milk
1 6oz carton dairy free yogurt (I used vanilla almond yogurt)
1 cup zucchini, shredded
2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking soda
2 cups Bob's Red Mill Shortbread cookie mix
1/2 cup cocoa powder
1/2 cup dairy free mini chocolate chips (I used Enjoy Life)

Directions:

Cream the butter and sugar until fluffy. Add in the salt, applesauce, yogurt, milk, and zucchini and continue to combine. Sift together the cookie mix, cinnamon, nutmeg, baking soda, baking powder, and cocoa powder. Slowly add to the butter mixture. Stir in the chocolate chips by hand. 

Spoon the doughnut butter into a large ziplock bag and cut one tip off. Fill the doughnut pan cavities at least 3/4 full. Bake at 375* for 10-12 minutes. Let cool in the pan for 2-3 minutes before removing to a wire rack to cool completely.

To serve top with powder sugar or dairy free whipped cream, try this one or use this, with fresh fruit.

Wonderful Wednesday - Campers Doughnuts

This is a post that I am very excited to share with you. When Angela from Angela's Kitchen and I started talking about the Gluten Free Camping Series I knew I had to make doughnuts. Camper doughnuts are a staple for most camping trips and I have fond memories of making them as a child. The basic gluten filled campers doughnuts are simple and use canned biscuit dough, which is then fried in oil. Since there is no pre-made gluten and dairy free biscuit dough I had to figure out from scratch.
Before we start a few notes on cooking with oil over an open fire.
1. Have a tight fitting lid close by.
2. Don't wear lose clothing and have your hair pulled back.
3. Make sure you have everything you need before you start.

Make doughnut shape with wet hands.

Long tongs are key for flipping over the campfire.

Blueberry Lemon Campers Doughnuts
What you need:
2 cups Bob's Red Mill Gluten Free Biscuit & Baking Mix
1/2 cup sugar
1 egg
2 Tbs oil
1 cup dairy free milk with 4 Tbs lemon juice (let sit 5 minutes)
2 tsp orange extract
1/4 cup mashed blueberries
1 cup whole blueberries
Bowl of water to dip your hand in.

Directions:
Combine the baking mix and sugar together and make sure to break any lumps up. Add the egg, oil, orange extract, milk and mashed blueberries to the baking mix and stir to combine. Gently fold in the remaining blueberries.
For frying in oil
Heat 2 or 3 inches of oil in a large dutch oven either over a fire or camping stove. Test the oil to see if it is hot enough by dropping in a small ball of dough. You want the dough to float in the oil and sizzle not sink to the bottom. Fry till golden brown on either side using a fork or wood skewer to flip. Remove from oil when golden brown and set on a plate with paper towels to drain. You can also place them in a bag with either powder sugar or cinnamon and sugar and shake to cover.
You can also leave out the blueberries and make lemon doughnuts that turn out just as good as the blueberry ones.
If you don't want to fry the doughnuts you can bake them at 350 degrees for 20 minutes turning the doughnut pan half way through.

They are even yummy baked!