Yikes. That’s a mouthful, isn’t it? So are these.
I’d been wanting a donut pan for a while, but last Friday sent me over the edge. So many people had lovely amazing donuts! I wanted them all. The moment I got off of work, I drove right over to Michaels to pick one up. My co-worker was asked me why I was rushing out the door and I was all “ahhh I gotta go buy a donut pan!”
I’d made a batch of Rick Bayless’ cajeta last week too, without any real plans for it. You don’t have to make your own cajeta for these, but it does enhance the flavor. Rick recipe calls for one cinnamon stick, but I used twice that and got great results. But if you are short on time (cajeta is no quick caramel sauce, it’s a labor of love), you can just pick up a jar at the Mexican food aisle of the grocery store or at the Mexican grocery.
If you’re not familiar with cajeta, it’s a deep, rich, very thick caramel made from goat’s milk. It’s sort of like dulce de leche, but dulce de leche is from cow’s milk. Often, dulce will be reduced even more from its caramel state to become a solid fudge.
BGE was hovering over me the hole – er, whole – time I was making these. He got mighty pouty when I told him he couldn’t have them until they were frosted and photographed. He started referring to the blog as a person. “Oh the blog is hungry! The blog’s gotta be fed! None for poor me.”
I rolled my eyes and told him he could have all of them as soon as I took the pictures. Then I made him a chicken sandwich and he did a little dance in the living room.
- 1 cup of gluten-free flour
- 1/2 tsp freshly ground cardamom
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp almond extract
- 1 banana
- 1/2 cup unsweet almond milk
- 2 1/2 tbsp homemade or store bought cajeta (warmed till a just-pourable consistency BEFORE measuring)
- 1/4 cup cajeta
- chopped nuts ( I used pistachios to mimic the green of a cardamom pod)
- 4 oz of dark chocolate
- 2 oz of dark chocolate plus 2 oz of Mexican chocolate (the chocolate pucks with the granny on them) plus 1 tsp coconut oil
- Preheat the oven to 425
- Combine flour, cardamom, cinnamon, salt and baking powder. Sift together.
- In a food processor, combine the cajeta, the almond milk, extract, and banana. You may have to scrape the cajeta down a little bit if it's sticking to the sides.
- Combine the wet and dry ingredients, mix well.
- Scoop the batter into a pastry bag and pipe into a greased donut pan. Fill about 3/4 of the way up.
- Bake for 10-12 min.
- Turn out the donuts out of the pan and let them cool.
- For the cajeta topping, place the uncovered jar of cajeta in a water bath over medium heat. Spread the cajeta on the donuts or pour it into a shallow dish so you can dip them. Chop up a little more chocolate and sprinkle it onto the cajeta topping, along with some nuts.
- For the chocolate topping, melt all the chocolate in the microwave or a double boiler. Then dip your donuts in, sprinkle on more nuts, and you're done!
adapted from Sarah Bakes Gluten Free Treats