This warm and cozy rice pudding recipe is perfect for the holidays because it can easily be halved or doubled depending on your crowd, and you can eat the leftovers for breakfast! Plus it will make your kitchen smell heavenly.
YIELD: 10-12 donuts (depending on pan size)
- 1 cup gluten free flour blend (I used Bob’s Red Mill All Purpose mix)
- 1/2 cup almond flour or meal (either homemade or store bought such as Bob’s Red Mill)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg, freshly grated
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted (vegetable or olive oil can also be used)
- 1 teaspoon pure vanilla extract
- 1 large or 2 Gala apples, or similar variety
- 1/2 cup powdered sugar
- 2 Tablespoons pure maple syrup
- 1-2 teaspoon of milk (non-dairy milk such as almond or rice milk can also be used)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon of pure vanilla extract
- 1 cup of toasted pecans, chopped
To make the donuts
- Preheat the oven to 350 degrees Fahrenheit.
- Spray two donut pans (with 6 sections each) with non-stick spray, or bake in batches if you only have one pan.
- Combine together the flour blend, almond flour, baking powder, salt, cinnamon and nutmeg in a medium bowl, set aside.
- In another medium sized bowl, whisk together the eggs, brown sugar, maple syrup, oil and vanilla until smooth, set aside.
- Peel the apples and shred them on a box grater, rotating the apple so you do not shred the core, continue until you have about 1 1/2 cups, discard the core. Give the apple shreds a little squeeze to remove some of the extra liquid (feel free to drink the leftover juice, it doesn’t get much fresher than that!), set aside.
- Add the wet ingredients to the dry ingredients and mix until just combined, stir in the apple shreds until incorporated into the batter.
- Spoon about three heaping tablespoons of the donut mixture into each donut section.
- Bake for 12-15 minutes, until lightly browned and spring back when touched.
- Let cool in the pan for 5 minutes, turn out onto a cooling rack, let cool.
To make the glaze
- Combine the sugar, maple syrup, cinnamon, vanilla and 1 teaspoon of milk until smooth and sugar is dissolved. If the glaze is too thick add milk by the teaspoon until you reach the desired consistency. NOTE: It should be thick enough to coat the donuts, bu thin enough to dip the donuts into without breaking them.
To glaze the donuts
- Dip a cooled donut into the glaze, rounded side down, and place back on the cooling rack. Wait for a few seconds for the glaze to stop dropping and sprinkle with nuts if desired. Repeat with remaining donuts.
- These donuts are best if eaten the same day, but if you have leftovers (which is very doubtful!) store them in an airtight container at room temperature for a day or two, or wrap well and freeze.