Yes, I really did it. I added Andes mint candy pieces to doughnuts and then made a glaze for the Chocolate Mint Doughnuts by melting Andes mint candy pieces. I’m not even pretending these are a breakfast food. These are one amazing dessert for the serious mint lover.
If you truly love mint candy, then there are a couple of pitfalls you must avoid to create the perfect Gluten-Free Chocolate Mint Doughnuts. First, don’t eat all of the Andes candy pieces directly from the bag! I’m warning you, once the bag is open, it is really hard to stop, so measure out at least a half cup for the doughnuts and a full cup for the glaze, you can eat whatever is leftover after that.
Second, don’t eat the doughnuts until the glaze has hardened. I know you will want to dive in, but the flavor is so much better once the doughnuts have completely cooled and the glaze has hardened. So try really hard to wait it out.
Gluten-Free Chocolate Mint Doughnuts with Andes Candy
- ½ cup white rice flour
- ½ cup tapioca flour
- 2 tablespoons potato starch
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon guar gum
- ½ cup + 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, beaten
- ½ cup oil
- ½ cup boiling water
- ¼ cup milk (I used almond milk)
- 10 oz. bag Andes mint pieces, divided
- If using the oven preheat oven to 350 degrees. Grease doughnut pans. If using a donut pan, plug it in to start heating it.
- In a medium bowl, mix flours, potato starch, cocoa, guar gum, sugar, baking powder, and salt.
- Add hot water, milk, oil, egg and vanilla. Beat with an electric mixer on low speed just until mixed.
- Stir ½ cup Andes pieces into the batter.
- Fill the Donut Pan ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
- While the doughnuts are cooling, melt the remaining Andes pieces.
- Once the doughnuts are cool, spoon glaze over them.