SORGHUM DOUGHNUTS WITH STRAWBERRY RHUBARB GLAZE

I’ve returned from Paris to Springlike weather in NYC.  (The trip was wonderful, and as promised, I will be posting a gluten-free Paris guide soon!)  I’m loving the new season’s light, that beautifully stays out until well past 7pm.   We welcome lighter layers and strolling, which isn’t quite comfortable anywhere below 40 degrees.  I can’t quite say I’m happy to be back (ugh, Paris), but this is the best time of year in this city.

Last year around this time, I was asked to be apart of an upcoming cookbook, Beyond the Plate, about the *best* food blogs. I’m excited to announce it’s finally published and I’m sharing one of the exclusive recipes from the book.  A recipe to celebrate Spring which, crossing our fingers, we’re hoping is here to stay.

 

Sorghum Doughnuts with Strawberry Rhubarb Glaze (Gluten-free, Dairy-free) Makes 26 mini doughnuts

There is nothing quite like those brief but miraculous few weeks when rhubarb and strawberries are in season at the same time. Together they’re refreshingly tart and sweet, a culinary match made in heaven. That’s what makes these strawberry and rhubarb glazed doughnuts the perfect spring-into-summer treat, ideal for a crowd and a guaranteed showstopper for any weekend brunch.

dough:

  • 1 cup (100 g) ground almonds
  • 1 cup (135 g) sorghum flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup (120 ml) maple syrup
  • 6 tablespoons (90 ml) extra virgin coconut oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first six ingredients.  In a separate mixing bowl, mix together maple syrup, coconut oil, vanilla, eggs and the zest of one lemon.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a pastry bag or a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan.  Fill each one until it’s 3/4 filled (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make 26 mini doughnuts.  Set doughnuts on a wire rack to cool.

glaze:

  • 1 heaping cup (115 g) chopped rhubarb
  • 1 1⁄4 cups (200 g) quartered strawberries
  • 1 tablespoon unsalted butter, preferably grass-fed
  • Pinch of sea salt
  • 1⁄4 cup (60 ml) maple syrup
  • 2 tablespoons heavy cream or coconut cream
  • 2 teaspoons freshly squeezed lemon juice

In a medium saucepan, add rhubarb and strawberries with 1 tablespoon of butter/oil.  Over medium low heat, sauté fruit for 10-12 minutes, stirring often.  Mixture is done when the rhubarb is soft enough to break with a wooden spoon.  Remove mixture from heat & set aside to cool.  

Then, add cooled mixture to a food processor.  Add lemon juice (from reserved lemon), maple syrup and cream.  Pulse until completely smooth.  Chill in the fridge for 20 minutes.

Once glaze has cooled, add to a shallow bowl.  Dip each doughnut in the glaze in a circular motion.  Repeat until all doughnuts are glazed.  Serve immediately! 

*If you're located in NYC, please come to the event next week at the Rizzoli Bookstore!  I'll be on a panel along with Adam Sachs, Phoebe Lapine, Sarah Leung and Aleksandra Mojsilovic. See more details here. Hope you can make it!

BUCKWHEAT MUFFINS WITH ROYAL FIG JAM

Lately, I’ve been so into buckwheat flour.  It has the most warm, nutty flavor that I can’t get enough of.  After falling in love with this amazing fig jam, I decided to pair my two obsessions and it didn’t disappoint.  Secondly, I have to talk about this jam.  St. Dalfour is one of my favorite brands of preserves because they sweeten with fruit juice instead of sugar (#NOTSPONSORED, btw).  They are amazing jams across the board, but this fig one? I can't get enough.  A friend and I are now snapping each other our empty bottles because we're semi-repulsing ourselves.  It's addicting, and lovely - you should try it.

These muffins would work best with almost any fruit preserve, so try whatever seasonal flavor you have around (Quince preserves or apple butter would be perfect alternatives).  Don't forget to eat these babies warm & feel free to slather with more jam, too ;)

Buckwheat Muffins with Royal Fig Jam (Gluten-free, Dairy-free) Makes 20 muffins

  • 1 1/4 cup buckwheat flour
  • 1 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/3 cup coconut oil, very soft or melted
  • 2 teaspoons vanilla extract
  • 1 1/4 cup hemp or almond milk
  • About 1 1/4 cup royal fig jam (or your favorite preserves)
  • 2-3 fresh figs (optional

Preheat oven to 350 degrees.

In a mixing bowl, whisk together flours, baking powder, baking soda, spices and sea salt.

In another large mixing bowl, whisk together eggs, coconut sugar, maple syrup, coconut oil, vanilla and milk.  Stir in flour, a little at a time, into wet mixture until dough is *just* mixed.  

Line a standard muffin pan with muffin liners.  Add 1 tablespoon of batter into each liner and bake for exactly 6 minutes.  Then, remove pan from oven, add a heaping teaspoon of fig jam, then cover with another heaping tablespoon or so of batter (enough to cover the jam entirely).  If you’re adding figs to top, add slices overtop the batter.  Return to oven and bake for 7-9 minutes or until muffins are completely baked through.  

Let cool for 15-20 minutes before serving. Store in an air-tight container for a few days on the counter, or a week or so in the fridge.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE

I can't believe it's already Christmas and this year is coming to a close.  I'm spending time in rainy California with family, tons of christmas cookies and holiday music.  This sticky date cake will be a beloved new addition to our usual Christmas morning cinnamon rolls (gf, of course), hot chocolate and quiche.  These cakes couldn't be more festive if they tried, and I hope they bring some much needed cheer to your holiday gatherings.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE (Gluten-free) Makes 10 mini bundts

Date Cake:

  • 1 1/2 cup chopped medjool dates 
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup coconut oil, liquified
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3 mandarins, zested + 2 tablespoons juice
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/3 cup coconut or brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1 teaspoon sea salt

Salted Toffee Sauce (Adapted from Nigella)

  • 3/4 cup brown sugar
  • 2 tablespoon maple syrup
  • 3/4 stick butter, cubed
  • 2/3 cup heavy cream
  • 3/4 teaspoon flaky sea salt

Preheat oven to 350 degrees.  Grease a mini bundt pan with coconut oil and set aside.

In a large mixing bowl, add chopped dates, baking soda and boiling water.  Let mixture sit for about 10 minutes to soften.

Once dates have soften, using a masher or fork, mash the mixture until dates have broken down and sauce is thick, smooth-ish paste.  Then, stir in coconut oil, vanilla, maple, and mandarin juice + zest.  

In a separate mixing bowl, whisk together almond, oat, and arrowroot flour with sugar, spices and salt.  Then, mix flour mixture into wet ingredients, a little at a time, until all dry ingredients are incorporated.  Stir until well combined, then evenly divide among mini bundt cakes (filling until 3/4 full).  Bake for 15-17 minutes or until edges are firm and cake bounces ever-so-slightly back.  Set aside to fully cool in the pan before trying to remove.  

To make toffee sauce: Put sugar, maple, and butter in a saucepan and slowly bring to a boil.  Once sugar and butter have dissolved, let simmer/bubble for 3-4 minutes, then whisk in the heavy cream (carefully, it will bubble up).  Mix in sea salt.  Then, cook mixture over medium heat until thick, glossy and golden brown.  Remove from heat.  Store in a clean mason jar.  

To serve: Top date cakes with warm toffee sauce.  Serve immediately!  Also, would be great with a dollop of creme fraiche or ice cream ;)