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
- In a heat proof bowl, whisk together fruit, eggs, and sugar.
- Set bowl over a pot of simmering water. Stirring constantly, cook until mixture begins to thicken.
- Remove from heat and let it stand for 1 minute.
- Stir in small pieces of butter, a few at a time.
- 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 😂
- In the bowl of a stand mixer, whisk together dry ingredients.
- In a separate bowl, mix together wet ingredients, including egg, melted and cooled butter, milk, and vinegar.
- With the paddle attachment and the mixer on low speed, slowly pour wet mixture into dry mix and mix on low until fully incorporated.
- Turn the mixer on medium-high and mix for about 3 minutes. The batter will be sticky and look whipped when done.
- 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.
- 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
- Rise to 2x their size (if the tops begin to get deep cracks, you have gone too far)
- 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)
- In a medium pot, warm milk to a low simmer
- In a medium, heat proof bowl, whisk sugar and yolks together until smooth
- Slowly add milk mixture to yolk mixture, starting with a few spoonfuls of warm milk
- 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
- Remove from heat. Stir in apricot jam and continually stir until smooth
- Strain into a heat proof bowl and refrigerate until cooled
- 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.