Friday, June 20, 2014

Baked Fat Free Donuts

I can't believe it.  No really.  I'm in shock.  And I am not even talking about the donuts. Yet.  Amidst all the chaos of laundry, dishes, picking up toys, taking two kids to the grocery store (and surviving!), misplacing a CANNOT-LIVE-WITHOUT lovie for 30 minutes and remembering to feed said kids... they are BOTH asleep.  At the same time.  I'll just let you sit with that for a second.

Okay back to today's post.  These donuts have been in the works at my house for over a year and today I nailed it!  And since I have no idea how long I will be in complete and utter silence bliss, here is the recipe.

2/3 cup almond milk (or non dairy milk of choice)
1 tsp apple cider vinegar (white vinegar is ok too)
1 tsp pure vanilla extract
3 TB pureed unsweetened pumpkin (I used canned)
1 cup flour, sifted (all-purpose, spelt, whole wheat pastry flour)
1 1/2 tsp baking powder
1/3 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Optional Toppings
melted dark chocolate
icing (1 cup powdered sugar to 1 1/2 TB water... whisk well)
ground nuts (walnuts, almonds)
sprinkles, mini chocolate chips, shredded coconut

Preheat oven to 350
Spray a donut pan with cooking spray.  You can also use a mini muffin tray and make donut holes.
Combine milk, vinegar, vanilla and pumpkin in a small bowl and whisk very well.  
In a large bowl, add the remaining ingredients and mix well.  Add wet ingredients to the flour mixture and stir until combined.  Try not to overmix.  Add donut batter to prepared pan and bake for 15 minutes.  Allow to cool before adding toppings. 

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