Tuesday, July 5, 2011

tasty tuesday: not a cupcake

i am dying to try and make gluten free donuts. not that not having doughnuts in my life is a bad thing.... but would it be so bad to have the skills to whip up a batch for a sunday morning in bed with a good book? exactly. so now i just need to procure a doughnut pan and make sure i have lots of sprinkles!  :)


Plain Cake Doughnut
Makes 12

1/3 cup melted refi ned coconut oil or canola, plus more for brushing trays
1 cup vegan sugar
1/3 cup garbanzo and fava bean flour
1⁄2 cup potato starch
1⁄4 cup arrowroot
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon xanthan gum
1⁄2 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce
1⁄4 cup vanilla extract
1⁄2 cup hot water

Preheat oven to 325. Brush two six-mold doughnut trays with coconut oil; set aside.

In a medium bowl, whisk together the sugar, flpurs, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla and hot water, and continue mixing with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1⁄2 tablespoons of batter into each doughnut mold. Using a toothpick, spread the batter evenly around the mold.

Bake 8 minutes, rotate, and continue to bake until doughnuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around doughnuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Recipe from Babycakes Covers the Classics


1 comment:

  1. Oh my those look yummy! I love cooking but have to admit I'm not the most talented baker.