Gluten-free maple “bacon” doughnuts

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My hubby? He loves doughnuts. I mentioned on Twitter a couple of weeks ago that he ate an entire test batch of these babies. It took me a few more trials to get them just right, but here I am now able to share them with you!

These little guys are a real treat: tender baked doughnuts topped with a layer of sweet maple glaze and sprinkled with homemade coconut bacon. A truly Canadian treat made gluten-free and vegan. They are an ode to my home country, and a tribute to the place that gave us hockey, peanut butter, Nanaimo bars, Trivial Pursuit and the Wonderbra, and the birthplace of Joni Mitchell, Neil Young, Ellen Page, Jim Carrey, and Ryan Gosling—oh, and me!

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I should note that I tested several versions of these doughnuts and they have a much better texture with xantham gum, so be warned if you decide to skip it. You’ll also have lots of coconut bacon left over, so you can store it in a mason jar and sprinkle it on salads, sandwiches or eat on its own as a snack (they kind of remind me of Hostess Hickory Sticks, another Canadian favourite).

Enjoy!

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Gluten-free maple "bacon" doughnuts

Yield: 24 mini doughnuts

Ingredients:

For the doughnuts:

  • 1 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 2/3 cup non-dairy milk
  • 3 tbsp melted coconut oil
  • 1/4 cup unsweetened apple sauce
  • Ener-G egg replacer for 1 egg
  • 1 tsp pure vanilla extract
  • 1/4 tsp maple extract

For the coconut bacon:

  • 4 cups large flaked coconut
  • 2 tbsp liquid smoke
  • 2 tbsp pure maple syrup
  • 1 tbsp tamari
  • 1 tbsp water
  • 1 tsp smoked paprika

For the maple glaze:

  • 1/2 cup powdered sugar, sifted
  • 1 tbsp non-dairy milk
  • 1/4 tsp maple extract

Directions:

  1. To make the doughnuts, first preheat the oven to 350F.
  2. In a large bowl, whisk together the sorghum flour, tapioca starch, potato starch, coconut sugar, baking powder, baking soda and xanthan gum.
  3. In another bowl, whisk together the non-dairy milk, coconut oil, apple sauce, egg replacer, and vanilla and maple extracts. Pour this mixture into the bowl with the dry ingredients and stir to combine.
  4. Divide the batter between 2 mini doughnut pans (for 24 doughnuts). I used a small spoon to scoop the batter into each tin and smooth out the top with a clean finger. Bake at 350F for 8 minutes, or until a toothpick inserted into a doughnut comes out clean. Allow to cool completely before carefully removing them from the pan.
  5. To make the coconut bacon, first reduce oven heat to 325F and line a cookie pan with parchment paper.
  6. Put the coconut flakes in a large bowl. In a small bowl, whisk together the liquid smoke, maple syrup, tamari, water and smoked paprika. Pour into the bowl with the coconut flakes and stir until all the flakes are covered.
  7. Spread the coconut flakes out onto the prepared cookie pan. Bake at 325F for 20 to 25 minutes, stirring with a spatula ever 5 minutes or so (this is important so it cooks evenly and doesn't burn). Remove from the oven and allow to cool.
  8. To make the maple glaze, whisk together the glaze ingredients in a small bowl until smooth.
  9. To assemble, take a mini doughnut and dip the top into the glaze and allow excess to drip off. Lay the glazed doughnut on a cooling rack or plate. Top with coconut bacon just before serving.
  • The doughnut recipe is a finicky one, so I don't suggest making substitutions. If you don't have maple extract though, you can leave it out.

Coconut bacon adapted from Amber's delicious recipe.

      

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13 Responses to “Gluten-free maple “bacon” doughnuts”

  1. Cadry — October 17, 2013 @ 11:20 pm

    Sign me up! These sound phenomenal. I am so in love with coconut bacon. So far I’ve only used them in dessert-form by sprinkling them onto vanilla coconut milk ice cream; however, I’m open to more excuses! :) Trivial Pursuit, peanut butter, Joni Mitchell, and you?! Canada has a wealth of riches! :)

    Reply

    • Nicole replied: — October 18th, 2013 @ 10:23 am

      Hehe. Thanks, Cadry! Coconut bacon on ice cream sounds amazing! I’ll have to try that. I also love it on salads… :)

      Reply

      • Cadry replied: — October 18th, 2013 @ 10:26 am

        Oh, yes! Me too! I love it on salads and grain dishes. Or you know, straight out of the bag…

  2. Johanna GGG — October 17, 2013 @ 11:32 pm

    brilliant recipe – I mean to try doughnuts with maple facon some time – always happy to pay homage to Canada if it taste that good!

    Reply

    • Nicole replied: — October 18th, 2013 @ 10:24 am

      Thanks, Johanna! Hope you enjoy the recipe.

      Reply

  3. janae @ bring joy — October 18, 2013 @ 6:51 am

    I think this coconut bacon thing may be a on to something…Gena from Choosing Raw did a recipe for it a few days ago & it was the first time I’d even heard of it! I don’t know how I’d feel about eating a regular donut with real bacon on it (in my pre-vegetarian days), so I’m not sure if I’d want to eat the vegan version, but it’s worth a try ;) Either way, the donuts look perfect for fall–I’ve yet to ever make donuts, can you believe it?

    Also,
    “hockey, peanut butter, Nanaimo bars, Trivial Pursuit and the Wonderbra, and the birthplace of Joni Mitchell, Neil Young, Ellen Page, Jim Carrey, and Ryan Gosling—oh, and me!”
    –Canadians are so cool.

    Reply

    • Nicole replied: — October 18th, 2013 @ 10:27 am

      Yes, I think coconut bacon is a new trend! You must try it. Both the coconut bacon and baked donuts, that is. You’re missing out :)

      I agree: Canadians are so cool ;)

      Reply

  4. Ricki — October 18, 2013 @ 12:01 pm

    Brilliant! Believe it or not, I’ve never tried coconut bacon, and never tried the “bacon-plus-sweet” combo either. I think I want to make both right now! :)

    Reply

    • Nicole replied: — October 19th, 2013 @ 5:34 pm

      Thanks, Ricki! You must try the coconut bacon, even if you don’t make the cupcakes to go with it! I’ve never tried this kind of combo before either, so this was my excuse to try. :)

      Reply

  5. rika — October 19, 2013 @ 7:47 am

    Wow these doughnuts are making me drool instantly…love that they have savory toppings :) Happy Halloween!

    Reply

    • Nicole replied: — October 19th, 2013 @ 5:34 pm

      Thank you, Rika! Happy Halloween to you too. :)

      Reply

  6. luminousvegans — October 22, 2013 @ 11:48 pm

    Oh my, these look so freaking delicious! I don’t normally go for baked doughnuts but I really want these in my face hole right now. I love the bite-size size of these. I could easily down way more than I want to admit in one sitting I’m sure.

    Reply

    • Nicole replied: — October 24th, 2013 @ 10:37 am

      Hehe. Thanks! I’m a big fan of mini-sized everything :)

      Reply

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