Baked Red Velvet Mochi Doughnuts

Sometimes you just can't pass up a doughnut. For me, my resolve becomes wafer thin once I see one of the ring-like treats that sings of fudgy chocolate, dense cake and a not-too-sweet finish. These gluten free doughnuts are all that and more - think of a dense, chewy brownie, with a slightly tangy finish and just the barest of red tints.

Unlike most doughnuts of this calibre, Rachael's (and mine) are baked, which also prevents the nasty oil-film phenomenon that can happen when your deep fryer is just slightly off temperature.  Being moist and rich, they also store better than regular baked doughnuts (about two days in the fridge), but something tells me that's not going to be a problem - especially if you bake a batch for the next holiday potluck!

Baked Red Velvet Mochi Doughnuts
Makes 12
2 large eggs
1/4 cup honey
2/3 cup whole milk
1 tbsp rice vinegar
1 1/3 cups sweet rice flour (aka mochiko)
1/4 cup granulated sugar

3 packets Pure Via Turbinado and Stevia Blend

1/3 cup cocoa powder
2 tsp baking powder
3 tbsp melted coconut oil
1 tbsp red food colouring
Powdered sugar and buttermilk (or sour milk) for glaze, optional

1. Preheat the oven to 350F and grease a doughnut pan.
2. Beat together the beaten eggs, honey, milk, and vinegar for 2 minutes by hand or with electric beaters.
3. Beat in the sweet rice flour, sugar, stevia blend, cocoa powder and baking powder.
4. Mix together the coconut oil and food colouring, then add to the mixture above, mixing well.
5. Bake 20 minutes. Remove from the oven and let cool slightly, then gently turn them out onto a cooling rack to finish cooling.
6. Glaze with a powdered sugar and buttermilk (or sour milk) icing or enjoy plain.

Amount Per Serving
Calories: 169.9
Total Fat: 5.1 g
Cholesterol: 32.2 mg
Sodium: 17.4 mg
Total Carbs: 29.5 g
Dietary Fiber: 1.2 g
Protein: 3.2 g