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.
- 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.
- 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!