Notice how I wrote that last sentence in past tense? That night I found a recipe on Manifest Vegan's blog for a giant donut. Oh my! It only needed a slight amount of tweaking for us to make them. I dreamt of donuts all night and got up early enough - on a Saturday morning, no less! - to make them for breakfast.
I decided to make them into donut "holes". And then my mom suggested making an apple-cider glaze. The result a nice sweet outside with a cakey inside.
Apple Cider Glazed Donut Holes:
Cake:
3/4 cup sorghum flour
3/4 cup potato starch
1/2 tapioca flour
1/2 cup white rice flour
1 1/2 tsp xanthan gum (or guar gum)
2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/3 cup canola oil
2 tsp vanilla extract
1 cup original or vanilla almond milk
2 tbsp apple cider vinegar
2-3 tsp cinnamon
Glaze:
3 c. powdered sugar (organic powdered sugar is corn-free)
4-6 T. apple cider
Preheat oven to 325 °F. Lightly grease two mini muffin tins.
In a bowl, mix together sorghum flour, potato starch, tapioca flour, rice flour, xanthan gum, baking powder and salt. In a large mixing bowl, combine oil, vanilla and sugar.
Add flour mixture to sugar and oil gradually, alternating with the almond milk until all ingredients have been used. Your batter will be sticky. Add vinegar, one tablespoon at a time. Fold in cinnamon.
Scoop batter into mini muffin tins, trying to keep batter in a round lump (a scoop for cookies works very well), filling half way.
Bake for 10-15 minutes (we averaged twelve minutes), until toothpick inserted in the middle comes out clean.
While the donuts are cooling, mix powdered sugar and apple cider together to form glaze. Make sure glaze it not too runny.
Roll each donut hole in the icing, covering it completely. After glaze has dried a bit, drizzle a little more on the top.
Eat and enjoy, preferably with some hot apple cider.
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