So I did a thing.
There’s something magical about s'mores.
The toasted marshmallow, melted chocolate, and crunchy graham crackers instantly bring back memories of campfires, late summer nights, and sticky fingers around the fire.
These baked Gluten-Free & Dairy-Free S'mores Donuts capture all of that nostalgia—without the campfire. They're soft and fluffy, topped with silky chocolate ganache, toasted marshmallow frosting, and buttery gluten-free graham cracker crumbles. They feel just as special for a cozy Saturday breakfast as they do for an autumn gathering with friends.
If you're looking for a recipe that tastes like childhood wrapped in a bakery-style donut, this one might become your new favorite. It's worth all the effort, I promise!

INGREDIENTS:

MAKE & BAKE THE DONUTS

• 2 cups gluten-free 1:1 baking flour (Bob's Red Mill or King Arthur)
• ½ cup almond flour
• ½ cup coconut sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 2 eggs
• ½ cup unsweetened almond milk
• ¼ cup avocado oil
• ¼ cup dairy-free yogurt
• 1 tsp vanilla
• 1 tsp apple cider vinegar 

​DIRECTIONS:

Heat oven to 350°F and grease a donut pan.
Whisk together all dry ingredients. Mix together wet ingredients. Fold wet into dry until just combined. Pipe into donut pan about ¾ full. Bake 14–16 minutes. Cool completely.



Chocolate Ganache

Ingredients

• ¾ cup dairy-free chocolate chips
• ¼ cup canned full-fat coconut milk

Heat coconut milk until steaming. Pour over chocolate. Let sit 2 minutes. Whisk smooth. Dip cooled donuts. Let set about 10 minutes.


Marshmallow Frosting

Ingredients

• 1 cup vegan marshmallow fluff
  (or melt vegan marshmallows with 1 tbsp almond milk)

OR

• Homemade:
  • 2 egg whites
  • ½ cup sugar
  • pinch cream of tartar
  • 1 tsp vanilla
    
    

Whip over a double boiler until glossy and stiff. Pipe generously around the tops. Toast carefully with a kitchen torch.

​Gluten-Free Graham Crumble

Mix together:

• ¾ cup crushed gluten-free graham crackers
• 1 tbsp melted dairy-free butter
• pinch sea salt

​
Sprinkle over toasted marshmallow.

​Can everyday be Sunday?

There's something slower, something sweeter, simpler and more divine about Sundays.

Thankful God gave us this day of rest and holiness and beauty. We slept in (thank you Grey!) and made our way slowly,but hungrily, into the kitchen where my little one helped make fluffy, warm and sweet ooey gooey vegan cinnamon rolls from scratch.

More laborious than most of my other recipes, but so worth it. I would definitely mark them down in the treat column because it's one of the very, very few recipes where I used cane sugar, but they are gluten free, soy free, yeast free, corn free and completely vegan!

The trick to making buttermilk cinnamon rolls without the buttermilk? Lemon juice in coconut or almond cream! A trick I'm SO glad I learned early on. Have a blessed and happy Sunday with those you love.  
​

This morning I woke up wanting to whip up something special with my little guy for breakfast and thought I'd bake a batch of my Double Chocolate Cake Donuts. That was, until I saw that we were out of cocoa powder and chocolate chips. 

So, like any resourceful baker, I perused the ingredients I DID have and came up with an alternative that my toddler was all too happy to gobble right up. Because what almost two year old doesn't like sugar, maple or donut shaped foods? I haven't met one yet. 

This donut starts with the same base as my Powdered Blueberry Donuts, minus the berries of course, and is then dipped in sweet confection of confectioner's sugar and maple syrup. This isn't one of my healthiest recipes, but it remains gluten-free and vegan. 

This is definitely a once in a while weekend treat and the perfect nosh for a traditional donut craving. 

A note* - The maple syrup in this glaze is SUBTLE due to using high quality maple syrup. If you're wanting a stronger, more traditional maple donut flavor you will need to add 1-3 drops of Maple Extract. I wanted to keep these more pure and didn't have the extract on hand when I decided to whip these up on a whim, but I may do so in the future if I were make these for a brunch or for others. 

Donut Ingredients:
Makes 12 Donuts

Dry: 
2  c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2  tsp. Sea Salt
2  tsp. Cinnamon

Wet: 
1/2 C. Maple Syrup
1/2 C. Dairy-Free Milk of Choice (I use unsweetened almond milk)
1 tsp. Apple Cider Vinegar
1 tsp. Vanilla Extract
6 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)

Maple Glaze Ingredients:
3 C. Confectioners Sugar (The brand I get is here) 
2 1/2 tsp. Maple Syrup
1-3 Drops Maple Extract
1/4 tsp. vanilla 
1/3 c. Water 

Directions:
Preheat oven to 350 degrees and grease your donut pans with coconut oil lightly. 

In a small mixing bowl, mix together all wet ingredients. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

Prepare your maple glaze by mixing all ingredients in a bowl and set aside. 

Cool donuts completely before dipping in Maple Glaze. 

​gluten free - dairy free - vegan - nut free - yeast free - soy free - egg free

I've been thinking a lot about childhood lately. 

I love seeing the world through Grey's eyes. How he lights up at every little thing. How the simplest joys make him laugh those beautiful deep baby belly laughs. It all got me thinking about my childhood. Joy. Innocence. Peace. Playfulness. 

I adored my childhood. I was blessed to have attentive, loving parents, a mom who stayed home with us and a dad who worked so hard for us but then gave his all on evenings and weekends. I want to make a happy home for Grey to thrive and feel like his imagination can soar to heights greater than I could imagine. And I want to go on that incredible journey once again, this time, letting him take the reigns and just really let him be little and be uniquely him. 

(just took a quick break to let him chase me in his walker, emitting squeals of laughter)

See what I mean? Glorious. 

And reminiscing about my childhood got me thinking about the food of my childhood. 

Which got me thinking about comfort foods.

Which, of course, led to thinking about donuts. 

Which if you've hung around here since my pregnancy you can see it's become an obsession of mine to perfect the allergy-friendly donut. My Blueberry Powdered Sugar Donut, My Double Chocolate Donut and my Apple Cinnamon Glazed Pumpkin Donut are a few of my top recipes here at Nosh and Nurture, proving to me that other people have a love for the circular pastry as much as I do.

Have I told you lately that I love you?

One of my favorite donuts to get at the shoppe on weekend mornings with my dad was the Pink Frosted with Rainbow Sprinkles. Because it was colorful, girly, sweet and just made me happy. 

But, of course, loaded with yeast, gluten, sugar and dairy, (and God knows what else) these are no longer on my list of accessible morning breakfast items. So when weekends roll around and I find myself reminiscing of sweets of the past, I get my booty into the kitchen to try to create something that hints of days can by while meeting my nutrition seal of approval. 

And these babies (colored with freeze-dried strawberries) allowed me to visit a bygone era where sprinkles and pink stained confectioners sugar were the staples of a Saturday morning cartoon binge. 

I'm thinking of adding 10 or so more custom donut recipes to the blog (I have plans for an allergy-friendly Apple Fritter, A Maple Bar, a Cinnamon Roll and more) and then maybe turning them into a book. Not sure yet. Still feeling it out as I have another book on my 2017-2018 business plan that's been in the works for some time. That's all to say, enjoy them while they're here, as they may move into a little book home of their own one day. 

Would love your ideas on some others to recreate! What is YOUR favorite donut that you miss?

Ingredients: 

​Dry: 
1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
1 tsp. Cinnamon

Wet: 
1/4 C. Honey (Maple Syrup or Agave for vegan)
1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk)
1 tsp. Apple Cider Vinegar
1/2 tsp. Vanilla Extract
3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)

Frosting: 
1 C. Confectioners Sugar
1/2 C. Freeze Dried Strawberries, ground to dust
1 TBSP. dairy-free milk
Dye-Free Rainbow Sprinkles (I use India Tree) 

Directions: 

Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)

In a small mixing bowl, mix together all wet ingredients.. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

While the donuts are cooling prepare your frosting. Mix all ingredients and microwave for 30 seconds. 

Once the donuts are cooled completely (10-20 minutes total) Dip 2-4 times per donut to get a good, thick glaze and top generously with sprinkles. 

Energy these days is definitely fleeting. Last Friday I hit month 9 in my pregnancy and tomorrow we hit 37 weeks. Which means Baby P can make his or appearance any time between now and the next three weeks. 

We are trying to get everything wrapped to prep for babes arrival. The hospital bag is packed, all essentials have been purchased and the nursery is almost done. I'm working later in the day now as I wind down into my maternity leave next week and am soaking up the mornings sleeping in because I know they will soon be a distant memory. 

All worth it in the name of our little miracle. 

Today's doctor appointment made us super happy as my placenta has moved up further (praise Jesus!) and we got to see Baby P's chubby cheeks and HAIR!! My heart is just so happy and content.  

Yesterday I had a little burst of energy, so aside from cleaning the house up pretty good I got into the kitchen to whip up some baked goods and try out some new recipes that were floating around in my over- packed little mind. 

I have a few fruit-based donut recipes that I've been meaning to experiment with and I had a bunch of organic Farmers Market blueberries that needed to be used so I gave these Powdered Blueberry Donuts a go. And they came out SO scrumptious. The donuts don't contain any refined sugar in the mix, just a little honey (or maple syrup/agave if you are vegan) so I dusted them with a little corn-free confectioners sugar to add a little something as I didn't want a heavy or sugary glaze. 

These are great without the powdered sugar as well. More diet friendly and more Blueberry Muffin like. Which, if you throw the batter in a muffin pan, they can totally become! Light, fluffy and not overly oily or sweet, they were perfect with my morning pregnancy tea. 

These donuts take just minutes to mix up and just 10-12 minutes in the oven which make them a convenient brunch or weekday option. I baked them on a Wednesday so I could share them with Mr. Charming and while I was in the kitchen also made some yeast-free biscuits to serve with dinner last night. 

Ingredients:
Dry: 
1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
1 tsp. Cinnamon

Wet: 
1/4 C. Honey (Maple Syrup or Agave for vegan)
1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk)
1 tsp. Apple Cider Vinegar
1/2 tsp. Vanilla Extract
3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)
1/3 c. Fresh or Frozen Blueberries

Directions:
Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)

In a small mixing bowl, mix together all wet ingredients except for the berries. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. Fold in berries. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

Cool for an additional 5-10 minutes. Enjoy plain, dust with powdered sugar or use a for a sweeter donut.