I received a couple of food orientated books for Christmas, and this was one of them.
I am a huge fan of Ashley’s blog – Edible Perspective. There aren’t any of her recipes that I have made that I haven’t liked. She also makes me look at my own baking in a different way, for example, do I have to use a pre-blended gluten-free flour all the time? Could I use other flours instead? And sugar and butter, are they necessary or could I use healthier alternatives?
Needless to say I was very excited to finally get my hands on her book. And I was lucky enough to get a mini doughnut pan to go along with it (how frustrating would it have been to have the book and nothing to bake the doughnuts in!)
The book is divided into chapters that cover everything from doughnut shop standbys to fragrant & spiced delights, such as chai spiced doughnuts. Classic combinations to savoury doughnuts, such as garlic cheddar herb doughnuts and even healthier versions, such as grain free orange almond chai doughnuts. There really is something for everyone.
The recipes are easy to follow and not at all intimidating.
I only had one problem – trying to decide which ones to try first! There 
are so many amazing recipes that as I turned each page I changed my mind as to which one I was going to make.
The majority of the recipes use oat flour along with sweet rice flour. If you are unfortunately sensitive to oats, then the number of choices you have is limited. That said, there is nothing to stop you experimenting with alternatives. There are helpful sections about the ingredients and tips and hints.
In the end I went for the jelly (jam) filled doughnuts and the rocky road ones. I don’t feel that I can accurately give an opinion on the jam ones as I under-baked them slightly and they were a little doughy. Another five minutes in the oven and it may have been a different story. The rocky road ones on the other hand – delicious!
This book is a worthwhile addition to my ever-growing cook-book collection.
The Pink Rose Bakery 
nononononono! Healthy doughnuts, no! Doughnuts are FRIED, not baked, that’s part of their gorgeousness. Phew, sorry, now that I’ve got that out of my system, are there any jam doughnuts in that book that don’t contain oat flour? And are they raised with yeast or with baking powder?
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I know, a baked doughnut is not the same as a fried one. I will have a go at some point, although I need to conquer my fear of the deep fat fryer first. Sadly, the jam ones do contain oat flour. They are all raised with baking powder rather than yeast. I know what you’re thinking . . .
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I’m just doomed to be doughnut deprived, aren’t I? Perhaps I could try adding more sugar to my bread mix, leave out the seeds and use cornflour instead of some of the potato starch. If I shape the balls with wet hands the very sticky dough won’t adhere too much, and then I’ll give them a go in the hot oil. Like you, I’m not much of a deep fat fryer and don’t own one, so it’s the wok or one of my stock pots…
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I wouldn’t say doomed. You never know what is around the corner. I do own a deep fat fryer – just a little one, but . . . I don’t know. It scares me like the boiler thingy scares Kevin in Home Alone. He conquered his fear, so maybe I should conquer mine!
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