Donuts are all rage in the blog world right now. How about a gluten free vegan donut for those of us with restrictions?
Don’t get me wrong…I love me a fresh, hot, fried piece of dough…but health reasons win out: a once a year treat (or less)!
With lunchbox stuffing’s hot on MY mind, I figured these would be a hit. After all..what really gets kids excited about their lunchboxes? Is it mom’s stellar gourmet cooking with just the right marriage of flavors and textures? HA! My kids have no clue that mom is a pretty good cook and frankly, could CARE LESS!! They want excitement! They want sprinkles! They want frosting!!
So it is my job to figure out how to give them these things without feeding them unhealthy foods in the process. I think these fit the bill.
I am realizing that a bit of novelty and whimsy go a long way in a lunch box….enter cute little donut shapes the perfect size for little hands! I promptly purchased my own donut pan for $12 on amazon. This morning, was the pilot..and it was VERY successful! My kids didn’t have to know that I snuck all sorts of goodies into the dough and NO refined sugars (minus the topping). So have fun, I know I did, and even not fried, I have sated my donut quota for the year, but will make THESE ones more often!!
You do not need a donut pan to make these!
- Option 1: I have free formed the donuts multiple times with success, just roll into snakes, and free-form them on a greased or Silpat lined cookie sheet.
- Option 2: Gently roll balls of dough in your hands, and then place them on a greased or Silpat-lined baking sheet. I then use my finger to make the hole, shimming around in the center of the ball until a hole is achieved. If you want them to be smooth, use damp fingers to smooth the edges!
Gluten Free Vegan Donuts Recipe:
Gluten Free Vegan Healthy Cake Donuts
- 1 cup gluten free oat flour could use sorghum or millet too
- 1/2 cup brown rice flour or more oat/sorghum/millet
- 1/2 cup tapioca starch
- 2 tablespoons almond meal for nut free, replace with more of one of the above flours
- 2 tablespoons chia or flax meal optional
- 1/3 cup palm sugar, or brown sugar, or more if you like them sweeter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
- 1/4 cup Spectrum Organic Shortening, coconut oil, or favorite vegan butter
- 1/2 cup vegan yogurt, or sour cream. I used So Delicious plain yogurt
- 1/4 cup non-dairy milk
- 1 Ener-G Egg Replacer for one egg mixed with a scant 1/4 cup warm water , or 1 egg
- 1 teaspoon vanilla extract
OPTIONAL ADD IN'S
- cinnamon, dark chocolate chips, diced berries
- 1/2 cup corn free powdered sugar or powdered coconut sugar
- 1 tablespoon melted vegan butter, butter flavored coconut oil, or any butter
- 3 tablespoons maple syrup to achieve desired consistency
- dash of salt, optional
Preheat oven to 350 degrees, lightly grease the donut pan.
Whisk the dry ingredients together.
Cut in the shortening with a pastry blender.
Mix the 'egg', and yogurt together, stir in.
Add the milk, 1 tablespoon at a time until the dough is firm but still a little sticky. You need to be able to pick it up and roll it between your hands. You could sprinkle additional flour to achieve this if necessary.
Using your hands, roll a golf ball size piece of dough into a short snake. Snake it into the donut mold, overlapping the ends. You could use a damp finger to smooth the tops if you wanted to be perfect.
Bake for 12-15 minutes until just done.
Let cool a couple of minutes and invert on a cooling rack to avoid a soggy bottom.
Top with powdered sugar, cinnamon/sugar mix, or the above maple glaze. I found these to be a wee bit crumbly right out of the pan, but not so after they cooled completely!