What Is for Dessert?

What Is for Dessert?

Gluten-Free Tahini Apricot Donuts with Black Sesame Powdered Sugar & Ice Cream

Among our family of 6, we have varying nutrition preferences! There are a few that follow a high fat/low carb keto-style diet, most everyone is gluten-free, and a few of us are dairy free. So, what’s a baker to do when a special dessert is needed to celebrate?

Ice cream is always a winner.

Joshua gave me a counter-top ice cream maker for Mother’s Day. It has definitely made pandemic-quarantined life 100% better. I can whip up sugar-free, dairy-free, or straight-up sugary-milky ice creams quicker than running to the store. Plus, I get to be in control of the ingredients, which is great after a quick glance through the ingredients of literally any ice cream carton. Gums, fillers, and weird sweeteners -- oh my!

For Valentine's Day, I served a gluten-free apricot tahini donut with black sesame powdered sugar, with apricot ice cream on the side. It had me dreaming of summer stone-fruit and morning coffee dates with donuts and black coffee. I am patiently waiting for both of these things!

If you are in need of a unique dessert, recreate this one! I've included the complete recipe with notes below. It was so well-loved, I'm already dreaming up ways to include the apricot curd in a future cake.

Alright, let's go ...

Apricot Tahini Donut Filling:

Make First & Refrigerate

  • ⅔ cup of apricot juice or puree. (I used to fruit spread since we are out of season)
  • 4 yolks + 2 eggs
  • 100 g sugar
  • 100g butter
  • ¼ cup tahini
  • Squeeze of lemon juice, to taste
  • Optional: squeeze of honey, to taste
  1. In a heat proof bowl, whisk together fruit, eggs, and sugar.
  2. Set bowl over a pot of simmering water. Stirring constantly, cook until mixture begins to thicken.
  3. Remove from heat and let it stand for 1 minute.
  4. Stir in small pieces of butter, a few at a time.
  5. Refrigerate until cool, add tahini, lemon juice and honey (if using) before filling donuts

Gluten-Free Cake Donut

  • 375g gluten-free flour. (I use Bob’s Red Mill 1 to 1)
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • 50g sugar
  • 10g yeast.
  • ¼ tsp fresh nutmeg or ½ tsp ground
  • 1 egg + 1 egg white
  • 9 ounces of whole milk or full fat coconut milk
  • 56g unsalted butter or coconut oil melted and cooled
  • 1 tsp apple cider vinegar

Gluten-free desserts are best mixed in a stand mixer. Or for an arm day workout, proceed to mix by hand cautiously 😂

  1. In the bowl of a stand mixer, whisk together dry ingredients.
  2. In a separate bowl, mix together wet ingredients, including egg, melted and cooled butter, milk, and vinegar.
  3. With the paddle attachment and the mixer on low speed, slowly pour wet mixture into dry mix and mix on low until fully incorporated.
  4. Turn the mixer on medium-high and mix for about 3 minutes. The batter will be sticky and look whipped when done.
  5. Scrape dough out onto a floured surface, lightly flour the top and turn the dough over a few times so it’s less sticky and smooth.
  6. Working with ½ the dough at a time, roll to ½ to ¾” thick. Using a biscuit cutter or small glass, cut dough and place on a lined baking sheet to rise. > I was going for a donut hole size, so I used a small glass that was 1 ½” wide
  7. Rise to 2x their size (if the tops begin to get deep cracks, you have gone too far)
  8. Fry in oil of your choice to golden brown. Using a slotted spoon, remove from oil and drain on a cooling rack. > I used an 8” cast iron skillet with coconut oil heated to 360 degrees.

Once donuts were cooled, I filled each using a honey bear bottle with the tip on. (it’s my favorite tool!)

Black Sesame Powdered Sugar: Grind 2 tablespoons of black sesame seeds and mix into 1 cup of powdered sugar. Liberally sprinkle over donuts once filled.

Apricot Ice Cream

  • 2 cups of milk: (could be 1 cup cream + 1 cup of milk, 2 cups of half & half or 2 cups of full fat coconut milk)
  • ¼ cup of sugar (added sugar-free? Swap to taste for your favorite sweetener - I use pure monk fruit)
  • ½ cup of apricot jam
  • > during apricot season, swap for 4-6 fresh apricots
  • 4 egg yolks (skip if making vegan version)
  1. In a medium pot, warm milk to a low simmer
  2. In a medium, heat proof bowl, whisk sugar and yolks together until smooth
  3. Slowly add milk mixture to yolk mixture, starting with a few spoonfuls of warm milk
  4. Pour mixture back into pot and simmer while constantly stirring until mixture thickens enough to coat the back of a wooden spoon. Careful not to boil
  5. Remove from heat. Stir in apricot jam and continually stir until smooth
  6. Strain into a heat proof bowl and refrigerate until cooled
  7. Freeze according to ice cream maker directions.

Happy dessert night! If you give any of these recipes a try, tag us in them! I'd love to see your version.

Happy February!

Amanda

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