This is an old post that I wrote in 2014 – I’m cleaning up some old photos and stuff from my computer, so I thought I’d share it here because these were delicious!
Gluten-Free Mini Donuts (easily made vegan!)
I got this recipe from Fork and Beans, an awesome blog with tons of recipes for gluten-free vegan food, and tweaked it just a bit. I didn’t make mine vegan, but if you want that version here it is!
I made these last weekend and Kyle and I had a quiet little breakfast picnic in the park before church on Sunday. Not only are these donuts delicious, but they were perfect for munching on while we read each other stories from Kinfolk and sipped our coffee.
- 1/2 c. sorghum flour
- 1/2 c. rice flour (I made mine with regular white rice flour and I wish I had used the superfine kind, for texture’s sake)
- 1/4 c. potato starch
- 1/4 c. arrowroot powder
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 c. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 c. milk
- 2 tsp. apple cider vinegar
- 1 egg
- 1/4 c. vegetable oil
- 1/2 tsp. vanilla extract
1. Set your oven to 350 degrees F. Grease your donut pan (I used a mini donut pan, but you could also use a regular one).
2. Mix your dry ingredients together in a bowl. Set aside. Mix your wet ingredients in a separate bowl.
3. Use a wooden spoon to make a well in the center of your bowl of dry ingredients and pour in your wet ingredients. Stir together until just combined.
4. Put the batter into a zip-lock bag and cut off a small hole in one of the corners. Squeeze the batter through the opening and into the pan. Fill the cups about 3/4 of the way full.
5. Bake at 350 degrees for 8 minutes and remove. Allow to cool for a minute in the pan, and then use a fork to lift them out and place them on a cooling rack.
6. Once they have cooled, the fun part begins! I made three kinds of donuts – cinnamon sugar, powdered sugar, and chocolate glazed. For cinnamon sugared or powdered sugared donuts, simply melt some butter in a bowl or pan. Put your cinnamon sugar mix or powdered sugar in a separate bowl. Take each donut individually and place it in the bowl of melted butter. Use a fork to lift it out and let the extra butter drip back into the bowl. Then place it in the sugar and use your fork to coat it. For chocolate donuts, melt chocolate in a double boiler on the stove or in the microwave (I added a tablespoon of sunflower seed oil as well). Then simply place the donuts into the chocolate and lift them out with your fork once they are coated.
Once your donuts are cooled and coated, try not to eat them all in one sitting! They are absolutely perfect when paired with a strong cup of coffee. I love these so much that I might get in the habit of making them every weekend! My Saturday mornings will never be the same again.