Raspberry Doughnuts {gluten-free, dairy-free}

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.

overview of Raspberry Doughnuts

These doughnuts are dangerous. Doughnuts have been my most requested gluten-free recipe (along with pastry and bread – guys I’m working on them) and believe me, these doughnuts have been worth the wait. Back in my wheat-eatin’ days I had always been a fried yeasted jam doughnut gal but on a whim last year I bought a doughnut tin and started experimenting with it. I can’t deny it, I have slowly been converted to baked doughnuts. They are lighter to eat and quicker and easier to make. Although unfortunately they are just as moreish – if not more so. It takes about four bites to eat one of these doughnuts so it seems churlish to have less that two at a time. And no one will blame you either if you don’t make it to the icing stage, but start nibbling them as they are cooling on the rack. They are far too easy to eat and heavenly straight out of the oven. Dangerous.

overview of Raspberry Doughnuts with one plated up

How to Make Dairy-Free Doughnuts

Vegan Buttermilk

I didn’t intend to make these Raspberry Doughnuts dairy-free at all, it’s just that I ran out of buttermilk when I was testing the second batch and had plenty of almond milk hanging around the fridge that I could easily substitute. To replicate the buttermilk effect, which gives a delightfully tender crumb to the doughnuts, I just added some fresh lemon juice to the almond milk to sour. The results were pretty great and I didn’t notice any discernible difference in the two batches. You don’t have to use almond milk, any non-dairy milk will do the job. Or dairy if you’re happy with that.

Coconut Oil

For the third batch I thought ‘in for a penny in for a pound’ and switched out the melted butter that I had been using for melted coconut oil. Actually I really really liked this swap. It helped that by this batch I had also nailed down the right flour mix so the doughnuts were beautifully light and fluffy. So I stuck with the dairy-free version and think the clean and light taste of the non-dairy ingredients mean the raspberry flavour really gets to shine.

Pro Tip – I usually use refined coconut oil for my bakes as that means we avoid the taste of coconut. It’s a much cheaper product than unrefined organic coconut oil so there’s also that benefit.

overview of Raspberry Doughnuts

Gluten-Free Flours

We want a flour blend with a more neutral taste so that the raspberry flavour comes through so we use the following flours.

  • Oat flour is a lovely light and fluffy flour with a slight butterscotch flavour that works well but isn’t so overpowering that it blows out the raspberry flavour. Also it isn’t prone to the same grittiness that a lot of alternative flours have, like white rice flour and sorghum flour, so we keep a nice tender texture.
  • Tapioca Flour is used for the bind. It worked better than the sweet rice flour which just imparted too much flavour.
  • Potato Flour is used to round out the mix, for neutrality and help with the potential of a ‘gummy’ texture from using too much oat flour.

Close up of Raspberry Doughnut

How To Flavour Raspberry Doughnuts

Freeze-Dried Raspberry Powder is baked into the doughnut batter. These freeze-dried powders used to be my secret baking weapons but now happily they are stocked in a lot of supermarkets so we don’t have to order them online. You need to add a lot of powder, 15g. Do measure using scales if you can. I believe it’s about 3-4 tablespoons though.

Fresh Raspberry Icing amplifies the raspberry flavour. You can use frozen or fresh raspberries depending on the season. Puree the raspberries then sieve to remove the seeds. Whisk the smooth raspberry puree with icing sugar for the most vibrant and flavourful icing.

Close up of Raspberry Doughnut, broken in half

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If you make these Raspberry Doughnuts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Raspberry Doughnuts {gluten-free, dairy-free}

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Cake
Cuisine: American
Keyword: baked doughnuts, dairy-free doughnuts, gluten-free doughnuts, raspberry doughnuts
Servings: 15 doughnuts
Calories: 209kcal
Author: Georgina Hartley

Ingredients

  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g potato flour
  • 15 g raspberry powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt

Raspberry Icing:

  • 125 g raspberries fresh or frozen
  • 190 g icing sugar
  • 1 tablespoon rose petals optional

Instructions

  • Pre-heat oven to 170°C /160°C fan/gas mark 4.
  • Lightly grease the doughnut tin with non-stick cooking spray.
  • Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.
  • Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.
  • Sift the oat flour, tapioca flour, potato flour, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.
  • Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.
  • Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
  • Bake for 8 minutes.
  • Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.
  • Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.

Raspberry Icing

  • Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
  • Sieve the raspberry pulp, discarding the seeds.
  • Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.

Nutrition

Calories: 209kcal | Carbohydrates: 37g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1.9% | Vitamin C: 5.6% | Calcium: 5.7% | Iron: 4.7%

SHOP THE RECIPE

There’s no way around it. You do need a doughnut tin to make these doughnuts and the one I used is Wilton 6 Cavities Doughnut Pan, 6 x 1.5 cm, Steel Silver. There are only 6 holes so you will have to make your doughnuts in batches but since they only take 8 minutes to bake it’s really no bother. My doughnuts always turn out beautifully from the tin and I used it brilliantly from the get go.

For more information about oat flour and tapioca flour where to buy them and what brands I recommend please visit my posts dedicated to these lovely flours.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

 

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Raspberry Doughnuts

Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

I try to keep a jar of homemade granola in the cupboard for the whole family to enjoy, we all get a little bit of something different from it and it’s become a bit of a necessity. Luke loves it for breakfast with a splash of milk (Homemade Almond Milk is a winner here), Cole will pretty much eat it anytime but I often use it as a sprinkling over his yoghurt. And I can often be found delving into the jar to pull out dry fistfuls as a snack. Beau however has yet to become accustomed to the delights of granola, but he is only 9 months old.

close up view of Pecan Espresso Granola

Granola is so versatile to eat and also to make, I have fun with it, adding whatever nuts, seeds, fats and flavours I fancy that week and Cole often helps throw things into the mix. You can’t really go wrong with it. I think though this Pecan Espresso Granola is one of my favourite granola recipes and I just couldn’t stop eating it for that last week in December. It helps that it’s also an ideal January recipe and will suit you whether you are trying a sugar-free diet or veganuary.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Oats are fantastically nutritious for you, which is why they are such a staple breakfast food worldwide. They are high in a fibre called beta-glucan which helps lower cholesterol, balances out blood sugar and helps fight hunger pangs. You have your energy boosting protein here from the pecans and almond butter which also provide good fats along with the coconut oil to satisfy you. Dates and maple syrup provide just the right amount of sweetness and the whole affair is spiked with the richness of espresso, cinnamon and vanilla. There isn’t too much espresso here that I fear giving it to Cole but by all means if you are concerned about giving this granola to your littles then do leave it out.

overhead view of Pecan Espresso Granola spilling from a jar with a tea towel and bowl of granola to the side

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If you make this Pecan Espresso Granola then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own granola then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your creations and variations of my recipes.

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overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, British
Keyword: gluten-free granola recipe, pecan espresso granola, pecan espresso granola recipe
Servings: 10 people
Calories: 401kcal
Author: Georgina Hartley

Ingredients

  • 300 g gluten-free jumbo rolled oats
  • 150 g pecans roughly chopped
  • 150 g ready-to-eat dates pitted and roughly chopped (about 7)
  • 100 g almond butter
  • 75 g coconut oil melted
  • 50 ml maple syrup
  • 2 teaspoons espresso powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Pre-heat the oven to 170°C /150°C fan/gas mark 4.
  • Mix together the oats and pecans in a large bowl then set aside for a moment.
  • Place the dates, almond butter, coconut oil, maple syrup, espresso powder, cinnamon, vanilla and salt in a blender and blend until smooth.
  • Pour the date mixture over the dry ingredients and mix with your hands until the oats and nuts are completely coated. Clump some of the granola up into balls so you get a variety of crunchy texture in your finished granola.
  • Spread the granola out onto a large greased baking tray and bake for 30 minutes, taking the tray out every 10 minutes to shake up the granola so it toasts evenly.
  • Remove from the oven, loosen the granola a little from the bottom of the baking tray then leave to cool on the tray.
  • Once cool pour the granola into an airtight container where it will be delicious for up to 2 weeks.

Nutrition

Calories: 401kcal | Carbohydrates: 39g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Sodium: 61mg | Potassium: 361mg | Fiber: 6g | Sugar: 13g | Vitamin A: 0.2% | Vitamin C: 0.2% | Calcium: 7.2% | Iron: 12%

SHOP THE RECIPE
You certainly don’t need a Vitamix blender to whizz together all the wet ingredients to make this granola but oh my goodness did my life change when Luke bought me one for my birthday last year. My Vitamix® Pro750 Food Blender, Copper UK Model is one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my nut milks but also my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!


This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Homemade Almond Milk

Homemade Almond Milk is a deliciously creamy alternative to dairy milk. Contrary to popular belief it is quick and easy to make, but do build in that day’s worth of soaking time.

A jug of Homemade Almond Milk next to some almonds

I am not reinventing the wheel with this recipe. In fact I too have posted all about Homemade Almond Milk before, about five years ago, and I was late to the party then. However, I find it necessary to publish this recipe a second time as my first post of 2019 since I rediscovered it when completing my Whole30 back in October and it has become such an important part of my kitchen that I want to remind you about it. I don’t drink dairy milk in my tea and I hadn’t realised how accustomed I had become to the piss poor almond milk you can buy in the supermarket; watery, bland, expensive and full of rubbish ingredients. It has become quite clear to me recently that I am quite intolerant to all the gums added to various supermarket products and I wanted an almond milk that eschewed all those extra nasties. Now, you will not be saving any money here as almonds are expensive, but the joy you will be getting out of this Homemade Almond Milk is a million worlds away to the cartoned stuff you have been putting up with for far too long. It is completely and utterly delicious. Although I talk about using it in my tea a lot here I also use it in my baking and cooking to fantastic effect when I want to mimic single cream.

overview of a jug of Homemade Almond Milk next to some almonds

When I was in my mid-twenties I was unwell a lot, I was missing a lot of time of work and since I had a very busy job as a TV Producer I was really feeling the strain. The days I did go into work I usually felt awful, constantly sick and exhausted with pounding headaches. The doctors tested me for everything but in their eyes I was fit and well. So under the advice of my personal trainer I went to a local kinesiologist to seek a more holistic approach, which was a fun if slightly batty experience. Kinesiology is the study of human movement and a series of simple tests on muscles is believed to determine any imbalances in the body. Since by this time I was fed up of going to the doctors for them merely to shrug and give me further blood tests the holistic approach seemed a welcome relief.

The kinesiologist put various food samples in my hands and tested my muscle response to see if any particular food group was causing an imbalance in my body and by eliminating the incriminating substances from my diet she hoped to determine the cause of my lack of energy and why I was frequently plagued by nausea and headaches. Now the results were not a short list; it turned out I was intolerant to mushrooms (yay, I hate them anyway), beer (ditto), soy (meh), marmite (hmm, I always quite liked marmite), wheat (well, we’ve talked about this a lot) and dairy (noooooo). At the time I was obsessed with crème fraiche, putting it in everything, and I did so love my cups of tea; I couldn’t bear having to give these up.

However, if I thought about it, the dairy thing kind of made sense. As a child I was never able to eat cereal as the milk made my ears pop, like I had lost my centre of gravity, and since taking up the tea habit in my late teens I was never able to drink more than a couple of mugs before getting my patented ‘tea tummy’.

A nut milk bag full of soaked almond meal

The inability to tolerate lactose is more prevalent in human beings than we realise. Most mammals cease to produce lactase after being weaned which means they become intolerant to lactose and although many human beings have developed lactase persistence into adulthood, meaning that they can digest lactose normally, Wikipedia says (so it must be bible) that in 75% of adults lactase activity is decreasing, leading to the intolerance of lactose.

Although I have been able to cut the rest of my intolerances out of my diet very successfully the dairy thing has plagued me off and on for years. However, I have found a happy medium in that in the everyday I avoid as much dairy as I can but in my baking and on special occasions I do allow myself to jump onto the dairy wagon again. This is why you see both dairy and non-dairy recipes on my website.

The one thing I have never really minded about avoiding dairy though is the substitution of almond milk for dairy in my tea. I prefer it. It has a sharper flavour and seems to strengthen the taste of the tea rather than soften it like dairy. Now, the supermarket stuff is fine but Homemade Almond Milk is the real deal; richer, silkier, fresher, more nutty and makes tea (and coffee for you coffee drinkers) feel much more luxurious, exactly as if it had whole dairy milk in it.

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Homemade Almond Milk is so straightforward to make and, although I’m lucky enough to have one, you do not need a Vitamix to make it (although it does make it so much easier) just a decent enough blender. You simply soak the almonds in water for 1-2 days, drain and then blend with fresh water. The milk is produced immediately but you will want to strain it through a nut bag to get rid of all the nitty gritty. Having made homemade nut milks without a nut bag for an awfully long time and then buying a nut bag for under a tenner I have to say that the nut bag is pretty non-negotiable. It makes the process so much easier and less messy.

It’s also worth mentioning though that at the end of the milk making process you will be left with some soaked almond meal in the muslin after straining, I would heartily recommend you turn to my helpful booklet on How to Use Leftover Almond Pulp which has some exclusive recipes and ideas on how you can best use this very useful by-product. The below image is of the simply wonderful Almond Pulp Raw Chocolate Truffles, the recipe for which is included in the booklet.

Almond Pulp Raw Chocolate Truffles

I was thrilled that the Whole30 made me embrace Homemade Almond Milk again and so far three months down the line I still can’t get enough of it. It’s worth noting at this point that Homemade Almond Milk lasts for 3 days in your refrigerator so I make it in smaller batches of 500ml at a time to avoid any wastage.

If you make Homemade Almond Milk then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own nut milk creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

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A jug of Homemade Almond Milk next to some almonds

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Homemade Almond Milk

Homemade Almond Milk is a deliciously creamy alternative to dairy milk. Contrary to popular belief it is quick and easy to make, but do build in that day’s worth of soaking time.
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American, British
Keyword: almond milk recipe, homemade almond milk, how to make almond milk
Servings: 2 servings
Calories: 431kcal
Author: Georgina Hartley

Ingredients

  • 150 g whole unblanched almonds
  • 500 ml of water plus extra for soaking

Instructions

  • Place your almonds in a medium bowl then pour over enough water so it covers the almonds by an inch.
  • Cover the bowl and leave for 1-2 days for the almonds to soften.
  • Drain and rinse the almonds then place in a blender with 500ml of fresh water. Blend for a minute or two (depending on the strength of your blender) until it’s as smooth as you can get it.
  • Place your nut bag in a large bowl, opening it up as wide as possible.
  • Pour the milk into the nut bag then gather up the ties and close
  • Lift up the nut bag and watch all the clean almond milk drip into your bowl. Squeeze the nut bag to extract as much milk as you can.
  • That’s it. Pour the milk into a sterilised jar and keep in the fridge. Don’t discard the almond pulp but reserve for other recipes*.
  • The almond milk lasts for a 3-4 days.

Nutrition

Calories: 431kcal | Carbohydrates: 16g | Protein: 15g | Fat: 37g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 528mg | Fiber: 9g | Sugar: 2g | Calcium: 20.6% | Iron: 15.5%

SHOP THE RECIPE

You certainly don’t need a Vitamix blender to make Homemade Almond Milk but oh my goodness did my life change when Luke bought me one for my birthday last year. My Vitamix® Pro750 Food Blender, Copper UK Model is one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my nut milks but also my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

However, as I said above, a nut milk bag is non-negotiable if you really want to get on board the Homemade Almond Milk train. I used to make it in just a muslin cloth with some string and it was a messy affair. My nut milk bag has so much use and it’s not that expensive. I use this Lovetree Products Nut Milk Bag, Professional Filter for Almond, Coconut, Greek Yogurt, Soy Milk, Fruit & Veg Cheesecloth Replacement Reusable Strainer, Strong Nylon Mesh, Inc FREE Recipe E-Book and it does its job perfectly.

Now you may be thinking where you might like to store your Homemade Almond Milk once it’s made. Well, might I recommend this Arc International Luminarc Quadro Fridge Jug with Lid 110cl, 1 Jar. I love it so much and it’s so well priced. It fits in my fridge door and stores then pours the milk perfectly. So useful for so many things but especially Homemade Almond Milk.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like these other dairy-free recipes:

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