Gluten free donuts glazed with chocolate ganache and topped with sprinkles. One of the most dense, moist things I have made yet! Recipe below.

Ingredients:

• 2 1/2 T melted butter

• 1/4 C brown sugar

• 1/4 C white sugar

• 1/3 C cocoa powder

• 3/4 C GF flour (I used Bob's Red Mill 1:1 baking flour)

• 1 egg

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 C milk

For the ganache: 2 C dark chocolate chips & 6 oz. heavy cream.

Directions:

1. Preheat oven to 350 º F and spray donut pan with nonstick spray

2. Whisk flour, cocoa powder, baking soda, salt until well mixed, set aside

3. Beat sugar and melted butter for 1-2 min, add in egg and vanilla and mix until smooth

4. Slowly add in dry ingredients, continuing to mix; will be thick by the time all dry ingredients are incorporated

5. Slowly add in milk while mixing and continue until mixture is smooth and well combined

1. Transfer batter to a piping bag or gallon ziploc bag and cut hold in the corner to pipe batter into 5 donut cavities

2. Bake 9-11 minutes and let cool for 10 minutes in the pan before transferring to cooling rack

3. Allow donuts to cool on rack while you make the ganache

4. Melt milk in 30 second increments, stirring after each increment. Milk is hot enough when you see the top slightly bubbling upon opening the microwave (I had to microwave mine 2-3 times for 30 seconds to reach this point)

5. When milk is hot enough, stir in chocolate chips until you have a thick, smooth ganache

1. Pour over your donuts once they are cool, or dip the donuts into ganache (make sure you place something under your cooling rack before pouring over the donuts to save you some cleanup!) Top with sprinkles if you'd like :) Refrigerate to set the ganache.

Enjoy!

xo, Celiac Sweetie