Gluten-Free Fruity Cereal Donuts
I know someone who LOVES cold cereal and I thought these were the ultimate breakfast food combo! When I came across the recipe on my feed from Tasty, I knew I wanted to try and make them gluten-free and dairy-free. The receipt was easy to swap around. They the perfect sweet treat in the morning to give you a little sugar rush!
Gluten-Free Fruity Cereal Donuts
Ingredients
Glaze
- 1 cup fruity pebbles cereal
- ¾ cup dairy-free milk
- 2 ¼ cups powdered sugar sifted
Donuts
- 2 ½ cups gluten-free flour
- 1 cup fruity pebbles cereal finely crushed
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ cup vegetable oil
- 2 large eggs
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup dairy-free milk
- ½ tsp vanilla extract
Topping
- 1 ½ cups fruity pebbles cereal
Instructions
- Preheat the oven to 425˚F. Grease the donut pans with nonstick spray.
- In a medium bowl, combine the cereal and milk for the glaze. Set aside to soak while you make the donuts, about 20 minutes. Strain into a clean bowl, pressing on the cereal to extract as much milk as possible.
- Make the donuts: In a medium bowl, combine the flour, crushed cereal, baking powder, baking soda, and salt. Stir to combine.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Add the dry ingredients and whisk until there are no lumps.
- Transfer the batter to a piping bag or zip-top bag with a corner cut off. Pipe the batter into the prepared donut pans. Leave about ¼ inch from the rim, so they don’t overflow.
- Bake for 9-10 minutes, until the donuts are just beginning to turn golden brown around the edges and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling for about 20 minutes.
- Make the glaze: In a medium bowl, combine the powdered sugar and ¼ cup of the cereal milk. Whisk until smooth.
- Add the cereal for topping to a shallow dish.
- Once cooled, dip the tops of the donuts into the glaze, then into the cereal. Set on a wire rack set over a baking pan to dry for at least 20 minutes, until the glaze is no longer shiny.
Notes
This recipe has been slightly adapted to be gluten and dairy free from Tasty.
