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Gluten-Free Matcha Doughnuts - Three Ways! for #FoodieExtravaganza

Welcome to the Foodie Extravaganza
v. July 2016 = a Doughnut Party

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food?

Lauren from From Gate to Plate is our host this month. Lauren invited us to "Baked or Fried. Filled or Glazed. Sweet or Savory. Large or Small. Let your imagination for doughnuts roll!"

Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .

The 'Hole' List

Gluten-Free Matcha Doughnuts - Three Ways!
I have more than a little foodie crush on matcha. Do you? If not, these might do the trick. And a note about my "doughnuts." Ugh. I have a doughnut pan that I love. See...

But we're in the middle of a major remodel which includes my kitchen. So, I have packed and moved things over to the new-to-us house. And the doughnut pan was one of those items. I figured: they sell bars at doughnut shops. Buttermilk maple bars are my favorite. I decided that matcha bars could be sold in a doughnut shop!

Ingredients makes approximately 8 doughnut bars or 15 doughnuts
  • 1/4 C butter, room temperature + 1/4 C for serving
  • 1/4 C olive oil (or other vegetable oil)
  • 3/4 C organic granulated sugar
  • 2 large eggs
  • 1 t pure vanilla extract
  • 2 2/3 C gluten-free flour blend (I used 2 C of a pre-blended flour, 1/3 C sweet rice flour, 1/3 C chestnut flour)
  • 1/2 t baking soda
  • 1 T matcha green tea powder*
  • 1/2 C whole milk
  • 1/2 C coconut milk
  • canola oil for spraying the pan
  • Also needed: doughnut bar pan or doughnut pan*
Matcha Sugar Topping

  • 1/2 C organic granulated sugar
  • 2 t matcha green tea powder

Sweet Matcha Topping

  • 1/2 C organic powdered sugar
  • 2 t matcha green tea powder

Matcha Glaze

  • 1 C organic powdered sugar
  • 2 t matcha green tea powder
  • 2 t cold water

Preheat oven to 425°F. Spray doughnut pan with canola oil spray.

In a large mixing bowl, beat together the butter, oil, sugar, eggs, vanilla, matcha, milk, and coconut milk. Whisk till incorporated. Gently fold in the flour and baking soda until fully incorporated.

Spoon the batter into the hollows until the batter almost reaches the top of the pan.

Bake for 8 to 10 minutes - or until the doughnuts are golden brown and raised. Remove from oven and let cool in the pan for 2 to 3 minutes. Turn the pan over to invert the doughnuts onto a cooling rack. Repeat until all the batter is used.

While doughnuts are cooling, make the toppings, placing the sugars on two different plates. Melt 1/4 C butter in a small skillet and keep warm. Dunk each cooled doughnut in butter, then place - butter-side down - in the sugar mixtures to coat. For the glaze, whisk all the ingredients together to form a smooth glaze. Drizzle the cooled doughnuts with the glaze. Let set before serving.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.



  1. Love your little donut bars Cam..hope you are having a great trip.

  2. I love that donut pan. Matcha is a favorite of mine. These look delicious and I love that they are gluten-free.

  3. These look fantastic. The color is so pretty and I LOVE! that pan!

  4. These look lovely and light, the colour is lovely too.

  5. I bought a donut pan last year and need to try these!

  6. I've never worked with matcha... yet. I want to change that, someday. I'll keep these doughnuts in mind! Good luck with the reno.

  7. I've never even heard of matcha. Very interesting. I love your donut bars. So cute.


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