By Contributor: Alexandra Courts
The first in our Easter food series! Why spend time decorating eggs when you can bake treats instead?
Buy a doughnut pan. Seriously. It will change your life…or at least the way you think about homemade doughnuts. Ditch the deep fryer and opt for a light and cakey version that is both vegan and gluten-free!
This plain doughnut recipe that I’ve adapted from bonappetit.com is so simple, yummy, and healthy that you will ditch that love affair you might have had with your local bakery.
The recipe is as follows for these little cinnamon sugar babies:
- 1 cup organic coconut sugar
- 3/4 cup + 2/3 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup hot water
- 1/3 cup melted coconut oil (Melt a little extra to coat the trays with to prevent sticking)
- 1/4 cup arrowroot
- 1/4 cup vanilla extract
- 6 tbsp unsweetened applesauce
- 1 1/2 tsp baking powder
- 1/2 tsp ground flaxseed
- 1/2 tsp salt
- 1/8 tsp baking soda
Cinnamon Sugar Coating
- 1/2 cup organic coconut sugar
- 1 tbsp cinnamon
1) Preheat oven to 325 degrees. Brush doughnut tray with coconut oil and set aside.
2) To make a “flax egg” (egg replacement) mix 1 part ground flax (1/2 tsp) with three parts (1 1/2 tsp) hot water. Let sit for 5-10 minutes.
3) In a large bowl, whisk together all dry ingredients. Once combined, add flax egg, melted coconut oil, unsweetened applesauce, vanilla extract and remaining hot water.
4) Spoon about 2 1/2 to 3 tablespoons of batter into each doughnut mold.
5) Bake for 8 minutes, flip, then continue baking for 5-7 minutes or until golden brown. Let the doughnuts sit for 10 minutes before removing from tray.
6) Whisk together coconut sugar and cinnamon in a small bowl. Dip each doughnut lightly into the sugary coating before serving.
Yields 12-15 doughnuts. Enjoy!