I have encountered many cookbooks that claim their recipes are “unbelievably delicious,” so when the cover of Patricia Green and Carolyn Hemming’s newest cookbook, Sweet Goodness claimed that very thing I didn’t immediately jump up and down in excitement. You may recognize Carolyn Hemming and Patricia Green as the sisters behind Quinoa 365, Quinoa Revolution and Grain Power. They are known for advocating healthy living and for updating recipes to reflect healthier options that are uncomplicated and delicious.
About four years ago, at the recommendation of a Naturopath, I tried to follow a gluten-free diet. I failed and I think it was partially due to the lack of flavour in any gluten-free recipe I made. Especially baked goods; and anyone who really knows me knows I LOVE my baked goods – especially banana bread!
Well, gluten-free bakers! I have good news. Sweet Goodness is awesome – this cookbook takes traditional recipes and makes them gluten-free while maintaining (or improving) their flavour. For the purposes of this blog post I tried two of the gluten-free recipes in this cookbook and both were better (that’s right tastier, more delicious – BETTER) than the traditional recipe I have had for years.
The first recipe I tried was Chocolate Swirl Banana Loaf. Instead of traditional white flour, it calls for the more nutritious oat, millet and sorghum flours. Combined with bananas and unsweetened applesauce the result is a flavourful, moist banana bread that will give any gluten-filled banana bread a run for its money. I have since made this bread two more times – it’s that good.
The second recipe I tried was for something I have never made before. Well, okay, that’s not true. I tried to make baked doughnuts once before, but they were hard as a rock, so I never attempted to make them again – until this recipe. The recipe for Old-Fashioned Cake Doughnuts found in Sweet Goodness is divine! I will admit that my doughnuts did not look anything like the incredibly fancy looking ones pictured in the cookbook, but I also did not own a doughnut pan, so I made the doughnut holes instead and therefore didn’t see a need to make fancy pink icing. However, since trying this recipe, I have invested in a doughnut pan and WILL make the icing next time.
Using sorghum flour, tapioca starch and phsyllium husks instead of traditional white flour and replacing sugar with honey – these doughnuts were surprisingly sweet, moist and cake-like! My daughter almost ate the entire batch of the Old-Fashioned Cake Doughnut Holes in one sitting. And although they don’t look like them, they taste very similar to those famous commercial old-fashioned doughnuts that many people buy to accompany their double-double coffee.
I encourage you to make the similar Double-Chocolate Cake Doughnut recipe I share here. For a simple glaze, add a few drops of water to some icing sugar and using a basting brush, brush the glaze over the doughnuts while they are still warm. I can taste them now – yum!
Sweet Goodness features more than one hundred tasty gluten-free baking recipes. For those new to gluten-free baking or for those who are experienced, these recipes will leave no one disappointed! If you are concerned about how to find all of the ingredients mentioned – it’s surprisingly easy! Many grocery stores will carry them in their health food aisles, or you can order online at Well.ca and have them delivered to your door!
If you try the Double-Chocolate Cake Doughnut recipe, let me know! I’d love to know what you think!
Happy (gluten-free) baking!
PER SERVING: Energy 230 calories; Protein 5 g; Carbohydrates 36 g; Dietary Fiber 4 g; Fat 8 g; Sugar 21 g; Cholesterol 45 mg; Sodium 105 mg DOUGHNUTS
- 1/3 cup (75 mL) sorghum flour
- 1/3 cup (75 mL) teff flour
- 1/4 cup (60 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) xanthan gum
- 1 large egg
- 1/3 cup (75 mL) liquid honey
- 3 Tbsp (45 mL) unsalted butter, melted, or virgin coconut oil
- 1/4 cup (60 mL) 1% milk or milk substitute
- 1 cup (250 mL) powdered (icing) sugar
- 3 Tbsp (45 mL) unsweetened cocoa powder
- 1 tsp (5 mL) pure vanilla extract
- Sprinkles, nuts or toasted coconut for decorating (optional)
- Lightly spray with cooking oil or grease a doughnut baking pan. Preheat the oven to 375°F (190°C).
- For the doughnuts, place the sorghum and teff flours, cocoa, baking powder, salt and xanthan gum in a medium bowl and whisk to combine. Set aside.
- In a separate large bowl, whisk the egg, honey and butter. Add the milk and whisk until incorporated. Gradually stir in the flour mixture until thoroughly mixed. Pour the batter three-quarters of the way up each doughnut mold. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a rack to cool completely.
- Place the cooling rack of doughnuts on a large baking sheet and set aside while you make the glaze.
- For the glaze, gently stir together the sugar and cocoa in a medium bowl. Slowly add in the vanilla and then 2 to 3 tsp (10–15 mL) of water, a little at a time, until you have a smooth glaze. Dip one side of a doughnut in the glaze and place on the cooling rack to allow the excess glaze to drip off. While the glaze is wet, decorate with sprinkles, nuts or coconut (if using). Allow the glaze to set for 30 minutes before serving.
Disclosure: I received a complimentary copy of Sweet Goodness from Penguin Canada for the purposes of review, however the opinions expressed in regards to the yumminess of the recipes are my own.