It’s time to fire up the oven for World Nutella Day! I’ve been working on a few chocolate hazelnut recipes to share with you, but first up is a yummy baked donut. A yummy baked donut that is gluten-free, dairy-free, egg-free, almost vegan, chocolate-y, hazelnut-y…it’s just good!
Because I’m trying to put a stop to the dairy bender I’ve been on (yes, that was a pound of cheese on the pizza I ate Tuesday), I’m using non-Nutella products to celebrate World Nutella Day. I’m know, it’s blasphemous, but I gotta get back on track.
For today’s project, I’ve used the one-hundred-times-better-than-Nutella Askinosie Chocolate Hazelnut Spread. Yes, it’s about four times the price of Nutella and worth every penny. It’s really not right to compare it to Nutella, the only similarities being that they both contain chocolate and hazelnuts. The Askinosie version has a very creamy consistency, yet has noticeable bits of DuChilly hazelnuts throughout and makes a divine fondue. It is also made with a very rich, single-origin chocolate. You should just try it. I wouldn’t steer you wrong. 🙂
Chocolate Hazelnut Twist Donuts
Makes 6 twists or 12 large donuts
Preheat oven to 325 degrees.
1 1/2 cups of my favorite gluten-free flour blend
1/3 cup hazelnut meal/flour
1 1/2 t. baking powder
1/2 t. sea salt
1/4 t. baking soda
1/4 t. guar gum
1/2 cup blonde coconut palm sugar (or regular sugar)
1/2 cup applesauce, unsweetened
1/3 cup canola oil
1/4 cup honey (sub agave to make vegan)
2 T. vanilla bean paste
1/3 cup hot water
Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients except for the hot water. Mix by hand until well combined. Slowly add in the hot water.
Lightly oil the donut pan. Fill each cavity of the donut twist pan with a scant 1/2 cup of batter. Bake at 325 for 18-21 minutes. Tops will be lightly browned.
Let cool in pan for 5 minutes or so, then invert on cooling rack.
While donuts are still warm, glaze tops with chocolate hazelnut spread.
These were very good warm, but also were good at room temperature. Enjoy!