GF Bob's all purpose baking flour
Organic pure cane sugar
Apple cider vinegar
Non dairy milk
Extra virgin olive oil
High-speed blender, 1 large mixing bowls for the dry, 1 small mixing bowl for
the wet, donut mold tray, measuring cups/spoons.
Grind 4 tbsp. of flaxseed to turn into flax meal. Measure 2 tbsp. or flax meal
and add 3 tbsp. of water to create an egg replacer.
Preheat oven to 355° F.
Start by measuring 2 cups of gf all purpose flour, 1 tbsp. baking powder (try
to find the reduced sodium + aluminum free version), ¼ tsp. nutmeg, ¼ tsp.
Ceylon cinnamon, and ¼ + a pinch more of cinnamon. This adds a very warm
flavor and aroma to the donuts. Whisk all dry ingredients.
Measure 1-¼ cups of non-dairy milk, ¾ cups pure cane sugar (coconut sugar
works too), 1 tbsp. apple cider vinegar, 1 tbsp. olive oil, ¼ tsp. vanilla extract, 1 tbsp.
nut butter of choice, and add the flax egg. Whisk all wet ingredients together,
dissolving the nut butter and flax egg completely.
Next, pour wet ingredients into dry ingredients and mix all the ingredients
well together. Leaving no lumps or chunks
After, get a piping bag or zip log bag and fill with the mix to fill up the donut molds!
Finally, place tray in the oven for 13-15 minutes rotating the tray half way
through for best baking results. To check if they’re ready poke a hole with a
knife and if that comes out clean/dry without mix you’re good to go! Leaving
them the full 15 minutes result in a golden brown curst at the bottom of the
donuts and a perfectly baked center.
Chocolate - Add 3 tbsp. of melted coconut oil, 9 tbsp. of maple syrup, and 2
tbsp. cacao powder to a blender and blend until you get thick chocolate
fudge. Scoop out and place in freezer for 30 minutes so the frosting can
harden up a bit.
Sweet Cashew - Scoop out 4 tbsp. cashew nut butter, 1 tbsp. honey or agave, a
splash of non dairy milk or water, and add 6 tbsp. of grinded up cane sugar
made into powder sugar for a finer frosting texture into a high-speed blender
and blend for 3 intervals of 10 seconds each. Scoop out and chill in the fridge
for 30 minutes before frosting.
Toppings - I used coconut shreds, chopped pistachios, and sweet cacao nibs,
This recipe makes 10-12 gluten free, soy free, animal cruelty free, and refined
sugar free donuts! 13Love
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