Baked Mini Gluten-Free Vegan Vanilla Donuts

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bangstyle.com food Baked Mini Gluten Free Vegan Vanilla Donuts

Baked Mini Gluten-Free Vegan Vanilla Donuts

I hate when holidays are exclusive. Valentine’s Day snubs singles (no matter how much you say you love “Singles Awareness Day,” I don’t believe it). No amount of vino and chocolate can save you from the disgusting displays of flowers and pinks and reds contaminating every storefront. Mother’s and Father’s Day–thoughtful yes, but still exclusive. There’s a few more, not counting certain religious holidays, from which exclusion is a choice, and a lot of food holidays fall into this category–a fact that breaks my foodie heart.

In anticipation of National Donut Day on Friday–one of the tastiest of the tasty in the league of national food holidays, in my opinion–I set out to find a recipe that would allow anyone to celebrate by starting their morning (or ending their evening) with a fat, hot, sticky donut to accompany their coffee. This is not an easy feat to accomplish, taking into account gluten-free diets, no-fat diets, no-sugar diets, vegan diets, or I’ll-get-fat-looking-at-food-too-long diets. But Food 52 provided me the recipe I was searching for, the holy grail of diet-friendly donut recipes (barring the last one listed).

The name of this donut says it all: Baked Mini Gluten-Free Vegan Vanilla Donuts (talk about an SEO-optimized title). This tiny morsel of delight takes nearly all diets into consideration if one’s willing to substitute agave nectar for cane sugar. It makes nine, catering to one sweet tooth or nine, and takes just two to three minutes to make with a mini donut maker and 10 to 13 with a regular donut maker. Enjoyed with coffee or hot chocolate, the baked mini gluten-free vegan vanilla donut (say that ten times fast) is the perfect vehicle for kicking off one awesome holiday, which also conveniently falls on a Friday.

Not to discriminate against good ol’ fried donut lovers (present company included), if vegan just isn’t your thing, drop into your local Krispy Kreme for a free donut of any variety on the house. Dig in.

Baked Mini Gluten-Free Vegan Vanilla Donuts (from Food 52)

Makes 9 mini gluten-free donuts

Donut Batter:

1/4 cup coconut flour

1/4 cup potato starch

1/8 teaspoon baking soda

3/4 teaspoons baking powder

1/4 teaspoon vanilla bean powder

2 teaspoons vanilla bead extract

1/4 cup sugar

2 tablespoons coconut oil or any oil

6 tablespoons coconut milk

Cinnamon sugar coating:

1/2 cup sugar

1 tablespoon cinnamon

Place all dry ingredients into a bowl and whisk together. Then, stir in your coconut oil and coconut milk. Mix everything together in the mixing bowl. Stir till smooth and combined. The batter will be slightly thick with a smooth, light texture. this makes it easy to work with.
Pre-heat your mini donut maker. Once your green light turns off, it is ready. Begin to scoop your donut batter into each mini donut ring. We used a cookie scooper to help with the scooping. Put about 1 1/2 tbsp of dough into each mini donut ring
Once all rings are filled, close the donut maker and let bake for 2-3 minutes. Check and see if they feel done. If so, remove carefully with a knife. Repeat process until all your donut batter has been baked. Remove donuts from pan with a knife. Then very lightly coat each donut in coconut oil and toss in cinnamon sugar.
For the coating, mix all sugar and spices in a bowl. Toss donuts in the mix. Lightly glaze the donuts with coconut oil to help sugar mixture stick on donuts!
If you do not have a mini donut maker, you can still make these donuts in a regular donut pan. Bake at 325 degrees for about 10-13 minutes. If you do not have any donut pans, you can make these as mini muffins/cupcakes.

Gluten-free Recipes with Bill & Sheila

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