Art Party & Allergy Friendly Chocolate Doughnut Recipe

We had such a great time at Sadie’s birthday party this past weekend. I love that our little “Blue Barn” has been the epicenter for so many milestones and celebrations for our family.

Sadie loves drawing and coloring with a passion, so I thought an Art Party theme would be fun at this stage of the game.

We had a coloring station, a pumpkin painting station, a play dough station, and a spray painting station and the kiddos went wild with their own creations.

When I asked Sadie what she would like to have for her birthday dinner and desert with all of her family and friends, she answered without hesitation, “Pepperoni pizza and chocolate doughnuts with rainbow sprinkles.” Not exactly organic or healthy, but hey, it’s the girl’s birthday and she’s a little woman with a vision.

The more I research and the older both of my kids get, the more integrated I am wanting to make our food for Jonah. So I set out to make Sadie’s chocolate doughnuts that Jonah could eat with us. They passed the test with the allergic and non-allergic alike with flying colors and will be a celebratory staple in our home for years to come.

This recipe is gluten-free and dairy-free, adapted from Cooking for Isaiah. It is by far my favorite allergy-friendly cookbook and resource. Although Jonah is quite allergic to eggs, we are finding he can tolerate a small amount of egg if it’s baked at at least 350 degrees, like some other allergic children seem to be able to do. This is a huge privilege since it opens up many more options for him, in moderation.

Ingredients:

DOUGHNUTS

  • 1 1/2 tbsp. instant espresso coffee
  • 3/4 c. boiling water
  • 2 large eggs, room temperature, lightly beaten
  • 6 tbsp. vegetable oil
  • 1 tbsp. vanilla extract
  • 1 1/2 c. Silvana’s All-Purpose Flour*
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 3/4 c. packed light brown sugar
  • 3/4 c. granulated sugar

GLAZE

  • 1/2 c. boiling water
  • 6 ounces semisweet chocolate, chopped (about 1 c.)
  • 2 1/4 c. confectioners sugar
  • 1 1/2 tbsp. light corn syrup
  • 1 tsp. vanilla extract
  • rainbow sprinkles, for topping

1. Preheat oven to 350. Grease two nonstick 6 doughnut baking pans with nonstick cooking spray. To make doughnuts, in a medium bowl, whisk together the coffee and boiling water; let cool completely. Whisk in the eggs, oil and vanilla.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, brown sugar  and granulated sugar. Whisk the egg mixture into the flour mixture until just combined; fill each doughnut cup about three-quarters full. Bake until springy to the touch and a toothpick inserted comes out clean; about 18 minutes. Let cool completely in the pans set on a wire rack.

3. To make the glaze, in a medium bowl, stir together the boiling water and chocolate until melted. Stir in the confectioners’ sugar, and add the corn syrup and vanilla; stir until smooth.

4. Set a rack over baking sheet. Dip the doughnuts in the glaze and set on the prepared rack; top with sprinkles.

*All-Purpose Flour Blend Recipe:

  • 6 c. white rice flour
  • 3 c. tapioca flour
  • 1 1/2 c. potato starch
  • 1 tbsp. salt
  • 2 tbsp. xanthum gum

In a large bowl, whisk together. Transfer to air-tight container and store in a cool, dry place.

 

 

 

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