Wednesday, May 9, 2012

Vanilla Poppy Seed Cake Doughnuts W/Vanilla Bean, Lemon Glaze & Iced Rooibos Masala Chai (Grain & Dairy Free)




Mothers Day is almost here and since I AM a mother I decided that it was perfectly fine to do a "me" post about two of my personal favorite treats....CAKE DONUTS & Iced Masala Chai! 


I absolutely LOVE a good old-fashioned cake donut. More dense than their airy, yeast-risen siblings, these cake donuts are subtly sweet and soaked in a heavenly glaze, which makes them absolutely fabulous, especially when chilled


As for the Chai....this isn't your average everyday 'Starbucks' chai. This one is much more reminiscent of the Masala Tea that I used get at the Indian market years ago.



You officially have my permission to "treat yourself" this Mother's day; You know I'll be doing the same! And speaking of 'treats', make sure you check out the excellent Dutch Oven Giveaway at the end of this post!




Vanilla Poppy Seed Donuts 

With A Vanilla Bean, Lemon Glaze (grain/dairy free)



Donut Ingredients:

2 1/2 cups blanched almond flour (such as Honeyville)
1/2 teaspoon baking soda
A scant less than 1/2 teaspoon salt
3 teaspoons poppy seeds
6 tablespoons honey
1/4 cup coconut oil, softened or liquid
1 tablespoon vanilla
1 teaspoon Lemon juice
3 whole large room temp eggs (separated)

Vanilla Bean Lemon Glaze Ingredients:

1/3 cup warmed coconut butte, in a pour-able state(I used Artistana)
2 tablespoons light colored honey
2 tablespoons lemon juice
1/2 to 1 tablspoon water to desired consistency 
1/2 vanilla pod scraped

(Note: It is important that to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)

Directions: (for  donuts)



1. Preheat your mini donut making machine (This is the best method for making these) OR preheat the oven to 350 degrees if you are using a regular donut pan or making into muffins


2. In a large bowl, sift together or combine well, the almond flour, baking soda salt and poppyseeds.  

3. In another bowl, combine well the honey, oil, vanilla, lemon juice and egg yolks.

4. Add the oil/honey mixture to the dry ingredients. Mix till just combined.

5. Beat the egg whites until nice soft peaks form. Gently fold them into the rest of the batter until no sign of egg white is visible. Try not to over mix though.


6. Scoop the batter into a sandwich size zip lock bag twisting the other end to close it. Snip the end off of one of the corners with a scissors to make a pastry bag (or just use a pastry bag with a 1/2 inch tip). Start with a small cut, you can always make it bigger if you need too.


7. Bake/cook the donuts with one of the three instructions below....(yes I do use a donut make or pan with Teflon. it is the best way to not have a sticky mess. Being that we only eat donuts once or twice a year this is not a problem for me. If this is of concern for you, it may be best to just make muffins or cake with this batter.)

Instructions for a donut maker: Squeeze the donut batter (about 2 tablespoons  into the mini donut moulds, filling them generously. I find that my machine produces the best donuts when it is filled really full and rounded. This way the batter will expand into the other side of the mold nicely. If you don't put enough the tops will be flat.

Close the lid and allow to cook for about 2 minutes. The times will vary with each machine. Open the machine and flip them over using the little forked  'skewer' that comes with the machine. Close the lid again cook for about one more minute. Remove from the machine and let cool on a wire rack. Repeat with the rest of the batter. Makes 12-15  mini donuts (depending on how much batter you eat during the prep time.)

Instructions for a regular donut pan: Grease the donut pan then fill each mould about 3/4 full. Smooth the tops if needed. Bake for 10-12 minutes or until just firm to the touch. Allow to cool for  5 minutes than remove the donuts from the pan, letting them cool on a wire rack. Makes about 6 regular size donuts.


Directions: (For the glaze)

In a small bowl, mix all the coconut butter and the honey till it forms a thick paste 

Now add the lemon juice and if needed, some filtered water till desired consistency is achieved. 

I like my glaze thick enough that it's opaque but thin enough that it drizzles down the sides of the donut. Play with it to find your perfect glaze. Add to 'chilled' donuts for best results. 

Once glazed, place the doughnuts back in the freezer for a few minutes to let the glaze firm up. Donuts can be glazed up to a few hours before serving. 


Iced Masala Rooibos Chai (dairy free)

Ingredients:

Makes 2 servings 

1/2 cup water
1 whole cinnamon stick
15-20 whole cardamon pods
7 whole cloves
4-5  whole black peppercorns
1-2 inch chunk of fresh ginger, smashed lightly
1 1/2 cups homemade coconut milk or 1 cup canned coconut milk to 1/2 cup(or more)water
2 1/2 tablespoons honey, or to taste
1 vanilla bean pod scraped or 1 teaspoon vanilla extract
2 teaspoons Rooibos loose tea or two tea bags
pinch of nutmeg

1. Using a herb/coffee grinder, coarsely grind together cinnamon, cardamon, cloves and pepper corns.

2. Gently smash the ginger with the broad side of a large knife

3. Place the water, spices and ginger in a small pot. Bring to a boil then lower the heat and simmer with a lid on for about 10 minutes. It should reduce some, but be sure that it does boil away completely.

4. Add the coconut milk, honey and the vanilla bean (scraped) to the spice mixture, bring the mixture back to a boil to infuse the milk. Immediately remove from heat, add the tea and allow the chai to steep for 4 min.

5. Strain, add a pinch of nutmeg and enjoy. For iced chai, simply allow the chai to cool down and chill in the fridge. Add ice before serving. If you prefer a milder tea, simply add more milk to your liking.

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