This is the perfect picnic snack to enjoy on a nice day! Not to mention — it’s almost* gluten-free!
3/4 cup of Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
2 tbsp. canola oil
1/2 cup buttermilk
For the ganache:
Whipping cream (35%)
Chocolate chips (semi-sweet and white)
Sprinkles and other decorations. *I used mini Oreos… that part isn’t gluten-free…oops!
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter the 12 cavities of a doughnut pan.
In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
In another bowl, whisk the egg and sugar until the mixture is frothy, about 2 minutes. Add oil and mix. Add dry ingredients alternately with buttermilk and mix until the dough is smooth.
Use a pastry bag fitted with a plain tip to divide dough into mould cavities. Bake for 10 minutes or until a toothpick inserted in the centre of the dough comes out clean. Unmould by inverting doughnuts onto parchment paper or a clean cloth. Let cool.
(To make icing, place 115 g (4 oz) of chocolate chips in a bowl. In a small saucepan, bring 125 ml (½ cup) of 35% cream to a boil. Pour the boiling cream over the chocolate. Let stand for 2 minutes. Stir the ganache with a whisk until smooth. Dip doughnuts in the ganache.)