This afternoon I had the idea to combine pears and toffee pieces in a recipe. My family expressed doubt not only about the combination of flavors, but also my sanity. I don’t really object to them questioning my sanity, but I do think that by now they would have learned to trust me when I am baking sweets! Everyone enjoyed the doughnuts and they were declared “surprisingly delicious”.
I used homemade pear sauce in this recipe, but it could be replaced with applesauce. My pear sauce includes spices. If you use a plain pear or apple sauce, double the spices in the recipe.
You can make your own toffee bits. I used my traditional toffee recipe, leaving out the chocolate and nuts. Once the toffee has cooled, place it in a plastic bag and pound it until the toffee has broken into tiny bits.
Gluten-Free Pear Doughnuts with Toffee Bits
Yield: 15 – 18 doughnuts
3/4 brown rice flour
3/4 cup tapioca flour
1/2 cup potato starch
1/2 teaspoon xanthan gum
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
3/4 cup pear sauce
1/4 cup shortening ( I use Spectrum)
1/2 teaspoon gf vanilla
3/4 cup broken toffee bits
1/2 cup finely diced fresh pear
Directions (for both Donut Pans and Donut Maker):
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, xanthan gum, sugar, baking soda, and salt and spices.
Add eggs, pear sauce, shortening and vanilla. Beat with an electric mixer on low speed just until mixed.
Stir in toffee pieces and diced pear until thoroughly combined.
Fill the Donut Pan 2/3 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.
If using a Donut Maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.
Once the doughnuts are cool, sprinkle powdered sugar over them.
Once again I feel the need to point out that I consider doughnuts a dessert, not a breakfast food. And with very good reason!