Wednesday, January 18, 2012

Doughnuts!!! No eggs, dairy, gluten, corn, soy or yeast. But FULL of Deliciousness!

I made these babies yesterday.

And let me tell ya....they are divine!

I even had a 'non allergy' friend partake and she declared them delicious!

Wanna know how to make your own?

Then let's start, shall we?

Your Ingredients:

2 cups of gluten free or regular flour (see recipe link at top of my page)

3/4 cup sugar

2 tsp baking powder

1/3 cup baker's cocoa (I used Hershey's Special Dark) for chocolate. (omit if not wanting chocolate)

(For vanilla you may add 1/4 tsp cinnamon)

3/4 cup milk (I used unsweetened almond)

4 Tbs plain applesauce (or 2 eggs)

1 tsp vanilla

2 Tbs. melted Soy Free Earth Balance (or melted butter)

Powdered sugar for garnish

Combine all dry ingredients in a large bowl. Next, add the milk, applesauce, vanilla and Earth Balance.

I doubled my ingredients, which is why the following picture looks like more volume than the above measurements will yield.

Blend all ingredients well. If the dough is really dry or the consistency of play dough, you will want to add more milk. Add just enough to get the consistency of thick waffle batter.

Next, you will need to grease your pans and preheat the oven to 425*F.

My dear mother sent me these pans. They are made by Wilton and sold through stores like Bed, Bath and Beyond (we call them Bad Breath and Beyond).

Fill your doughnut pans 2/3 of the way full. This takes a little patience, as you need a small spatula to spread the dough evenly.

Once they are all filled, bake for 9 minutes. Not 7, not 8, not 10, but NINE. Exactly nine minutes.

Remove the baked doughnuts from the oven and place on a wire rack. Let them cool for five minutes before turning them onto the rack.

These here are the vanilla variety.

Once they have been flipped onto the rack and cooled considerably, use a small, hand held strainer to shake the powdered sugar over the tops:

Which means you can make cool designs like these that look like flying saucers landed on your counter tops. Then you can send them to the National Inquierer.

The doughnuts are best when allowed to cool for at least 30 minutes. If you can wait that long!

Store your doughnuts in a sealed container in the fridge.

 My personal favorites were the chocolate variety.

They tasted like fresh from the bakery treats!

Happy Eating Things Everyone Else Gets To!

Currently sharing this post with The Tasty Alternative.


Tiffany said...

Don't forget who your friends you are and I know charity is one of your strengths : - )

Amber said...

WOW! Great recipe! I love your ingredients here. Coconut sugar would also work well I'm sure! Really great job!!

Thank you for sharing your recipe on AFW! Be sure to check back next week for reader favorites and hostess picks.

Be Well,
--AFW Hostesses

The Freak Food Gourmet said...

Thank you! I am so happy to have found your blog!

Pam said...

Those look so good, I could just grab one through the computer screen and enjoy with coffee! Thank you! :) p.s. maybe another one....he he!

Edissa Inspirational Art said...

Ah! My kids are indebited to you, lol! they haven't had a doughnut in 4 YEARS! Thank you time infinity!

Gaurav Gupta said...

oh thank you very much :)! i wanted to make them easily and with simple ingredients but i couldn't find them anywhere but this website. today is my birthday and i wanted to make something special besides cake :)

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