Oh, heavens! The sweet and crispy, warm and fluffy all at once. These donuts are the best thing to happen since my vegan baking experiment began. Nowadays I'm not only going gluten free and dairy free, but also egg free. I gotta say: I really miss eggs. In addition to giving up the delicious sausage scrambles, being without eggs really ups the baking challenge. Especially since eggs tend to hold the gluten-free flours together. But I digress. I have been learning the vegan ropes and today I perfected amazing gluten-free, vegan donuts. Most of the credit goes to Lolo over at VeganYumYum. Her Mini Donut recipe was the foundation for my creation. Aside from switching to gluten-free flour, I also switched brown sugar instead of white, almond milk instead of soy, coconut oil instead of Earth Balance, and fried instead of baked (not as healthy, but I don't have the donut pans yet). I also chose to roll my donuts in cinnamon sugar, but Lolo has some great glazes you can also try out. Experiment for yourself.
Cinnamon Donut Holes
*gluten free, vegan
Dry Ingredients:
1 c. Gluten Free Flour Mix*
1/2 c. brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon
Wet Ingredients:
1/2 c. almond milk
1/2 tsp apple cider vinegar
1/2 tsp pure vanilla extract
Egg Replacer for 1 Egg
4 Tbs coconut oil
Vegetable Oil
Cinnamon Sugar
*GF Mix: 1/4 cup of each flour- millet, sweet rice, coconut, and potato starch. Plus 1/2 tsp of xanthum gum and 1/2 tsp of guar gum
Mix all the dry ingredients together; whisk to make sure they're thoroughly blended. In a small sauce pan, over medium-low heat, slowly whisk together (don't over do it) the wet ingredients. DO NOT OVER HEAT. The ingredients will fully blend and will start to rise. You should be able to dip your finger in and it should just feel warm. Pour the wet mix into the dry and stir together. It should look like this photo.
In order to fry the donuts, pour about 2" of vegetable oil in a heavy bottomed pan and heat to 350 degrees. I used my deep, cast iron fry pan. Once the oil is to the proper heat, roll about a tablespoon of the batter into a ball and drop it into the fry oil. Allow for about a minute and half on each side and then set the donut holes to drain on a paper towel.
After they've cooled for awhile, roll them in cinnamon sugar and devour! Enjoy
6 comments:
So yummy!!!! You should make these every Sunday morning!!
wow! egg free now too, eh? man oh man! what a challenge. but the donuts look amazing! speaking of, we had a kids' birthday party at rocket donuts today, with a frosting and sprinkles bonanza! don't you miss bham?
love, jess
I am going to make these, hope they come out as beautiful as your did! Thanks for the recipe.
-mary
I just tried them and although they weren't as beautiful as yours they taste wonderful! I used an egg instead of the replacer, so it needed more flour to deal with the stickiness. They look like little monster munchins!
Thanks again for the recipe. I enjoyed making these and I'll do it better next time, and there will be a next time!
x m
Awesome, Mary! I'm glad you gave them a shot. You can try looking at this gluten free recipe too: http://glutenfreegirl.com/gluten-free-doughnuts/ (not vegan). I do gently roll them so they come out some what round. But I'm sure monster munchkins are just as delicious
Hello Heather, What questions do you have about the blog?
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