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Gluten-Free Turtle Cheesecake Donuts

I used homemade unsweetened sunflower seed butter with a hint of salt to make my donuts. You can learn to make your own sunflower seed butter, too, via my website (link below). You will also find Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free), Chocolate Cream Cheese Filling recipe and the Thick Caramel Topping recipe.
2 faves
Nutrition per serving    (USDA % daily values)
CAL
344
FAT
50%
CHOL
46%
SOD
12%
Uploaded by: Gigi Stewart

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Ingredients for 6 servings

½ cup nut or seed butter (I used sunflower seed kernel butter with NO added sugar, only a pinch of salt. See Notes after recipe for link to how to make your own.)

½ cup unsweetened applesauce

½ cup coconut sugar (If you use white sugar, you will not get a “caramel” flavor, but it will still turn out a nice donut.)

2 eggs

1¼ cups Gigi’s Everyday gluten-free flour Blend (Gum-free), (link in Notes after recipe)

1 teaspoon baking powder

1 recipe Chocolate cream cheese Filling (link in Notes after recipe)

1 recipe Thick caramel Topping (link in Notes after recipe)

mini chocolate chips (Enjoy Life brand is gluten-free and free from the top 8 US food allergens)

Chopped pecans, optional but recommended if you can eat pecans (or other nut or seed of your choice)

Preparation

1.

Preheat oven to 350F.You will need a 6-section donut pan, lightly greased.

2.

In mixing bowl, combine nut or seed butter, applesauce, coconut sugar and stir to blend. Add eggs; stir until mixture is thick and uniform.

3.

Add flour blend and baking powder; stir until no dry ingredients remain.

4.

To fill sections of donut pan, either spoon mixture into a large pastry bag (no tip attached) OR into a plastic squeeze bottle (like those for pancake batter with a large opening) and divide the batter evenly among the pan sections (please seed Notes below recipe for more on this)

5.

Bake 12-15 minutes, until donuts rise and tops appear dry. Be careful to bake just until done, or the donuts will be a bit dry.

6.

Remove from oven and cool about 15 minutes in pan before removing to a plate to cool completely.

7.

Once cooled, use a serrated bread knife to slice each donut in half, bagel-style.

8.

Pipe or spread Chocolate Cream Cheese onto the bottom half of each donut, top with a top half.

9.

Once all donuts are filled, make the Caramel Topping. It sets up quickly, so you want to work fast. (See recipe link in Notes below recipe.)

10.

Use a large spoon to add topping to each donut, allowing some to trickle down the sides. If you work very quickly, you can use a spatula or butter knife to spread the caramel; however, I recommend spooning it over the top.

11.

Sprinkle with chocolate chips and nuts, if using. Serve immediately, or refrigerate for later. Store leftovers in fridge.

View instructions at
Gluten Free Gigi

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