Gluten Free, Dairy Free, S’Mores Doughnuts
Ingredients:
Gluten free non-stick cooking spray
1 ¼ cups gluten free flour blend with xanthan gum (if your flour blend does not include xanthan gum, add ½ tsp.)
¼ cup cocoa powder
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. kosher salt
¾ cup sugar
2 large eggs
½ cup grapeseed (or other neutral flavored) oil
¾ cup rice milk
2 tsp. pure vanilla extract
1 Tbsp. Sonoma Cold brew coffee
4 gluten free graham crackers
¾ cup toasted marshmallow crème
Directions
Preheat oven to 450°F. Spray 2 6 count doughnut pans with cooking spray.
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, eggs, oil, rice milk, vanilla, and coffee.
Add the wet ingredients to the dry ingredients and whisk to combine. Spoon the batter into the doughnut pans, filling each form about ¾ full.
Bake for 7-9 minutes or until doughnuts spring back when lightly touched and a tooth pick inserted into the doughnut comes out clean.
Let cool in the pan for 2-3 minutes then remove to a baking rack to cool completely. Can be made 1-2 days ahead.
Place the graham style crackers in a small plastic bag and crush them with a rolling pin until you have some larger pieces (about ¼ inch) and some crumbs. Place on a small plate.
With a knife or small offset spatula, spread about 1 Tbsp. of the toasted marshmallow crème on the top of each doughnut then dip into the crushed graham style crackers.