Go Ahead Honey, It's Gluten-Free! ***Manly Food

When I read that Carol, of Simply Gluten-Free, was hosting this months Go Ahead Honey, It's Gluten-free! I knew it was going to be fun. Carol has such a great sense of humor, and of course her theme gave me a laugh: Manly Food! So I should explain that when it comes to my man, sweets are his favorite thing to eat. In fact, before he started his own company, he had a "candy drawer" at the office where he worked. Although he eats much healthier now, and our family does sugar-free, he still loves his sweets. And one of his favorite sweets of all time is doughnuts.

Though I've tried a couple of gluten-free doughnuts out there, I've never been very pleased with them, and man are they expensive! (pun intended) Not to mention high in sugar, and definitely not healthy, or easy on the waistline, if you know what I mean. Ahem.

But I had an idea -make some doughnuts for my man, using two recipes already under my belt, one with a couple slight modifications. And they came out sensational. Of course, my hubby will like them more when they've had a day or two to sit around and get even better. Also, he likes his doughnuts cold (go figure) so I'm sure I'll find them in the fridge momentarily :-)

So to make doughnuts I had to buy this pan, and I'll be on the search for one that's not aluminum if I continue to make doughnuts, but I didn't have the time to invest looking before this months theme was up. And, I'm really not sure that I'll find one that isn't aluminum if I do look, although I got a nifty ceramic bundt pan on ebay a while back. They made these ceramic bundt pans 20 years ago or so, and I absolutely love mine, (always happy about keeping aluminum out of our bodies!) but I digress...

For the Chocolate Frosted Doughnuts I cut my Vanilla Bean Cake recipe in half (both the cake and the frosting). I greased (well) and floured (well), then poured 1/4 cup batter into each, for a total of 6 doughnuts. I baked them at 325 degrees for about 12 minutes. 

The blond doughnuts are Lemon Poppy Seed Doughnuts. I used my Orange Pie recipe, also cut in half, but with a few changes:

Lemon Poppy Seed Doughnuts:

1/4 cup lemon juice

1/4 cup honey 

1/4 tsp vanilla creme liquid stevia

2 room temperature eggs (so they don't harden the oil)

1 tbsp coconut oil, liquified

2 tbsp brown rice flour

2 tbsp tapioca flour

1/4 cup plus 1 tbsp coconut flour, sifted

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp poppy seeds

Mix with electric mixer.

I greased (well) and floured (well), then scooped 2 tbsp batter into each, for a total of 6 doughnuts.

Bake at 325 for about 10 minutes.

Frosting for Lemon Poppy Seed Doughnuts:

Whisk:

1/4 cup water or coconut milk

1/4 cup honey

Add:

2 tbsp coconut flour

5 drops vanilla creme liquid stevia

Whisk