DONUUUUTS... GLLAAAAAAAH!

That was my Homer Simpson impression... And for your viewing pleasure, I present the pictures of my latest creation...

Okay, okay, I'm sorry about the sprinkles. I just added them to make them prettier. The sprinkles are NOT refined sugar free, but my son asked for them, and so I obliged.

These donuts were made in my BRAND SPANKIN' NEW Wilton DONUT PAN! (It just came today from Amazon)!

We opened the box, and my little one said, "DONUTS! Can we make donuts for MEEEE?!" How could I resist that?

So, I scoured the internet, (Starting with my side bar) for a gluten free donut recipe, and came across the amazing Cybele Pascal's recipe for gluten free, VEGAN donuts! SCORE! I had to adapt it slightly because of the refined sugars, and here is Cybele's recipe with a few of my own tweaks:

• 1/4 cup + 2 Tablespoons rice milk
• 1/2 teaspoon freshly squeezed lemon juice
• 1 cup GF All Purpose Flour 
• 1/8 teaspoon xanthan gum or guar gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1/2 teaspoon sea salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup Spectrum Organic Palm Shortening
• 1/2 cup palm sugar
• 1 ½ teaspoons Ener-G egg replacer mixed with 2 Tablespoons rice milk
• 1/2 teaspoon pure vanilla extract
• Chocolate Glaze (my own recipe below)

Here are Cybele's directions:

1. Preheat oven to 350°F.
2. Combine rice milk with lemon juice and set aside.
3. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening, granulated sugar, egg replacer, and vanilla extract. Beat on medium speed, until light and fluffy, about 2 minutes.
5. Sift in the flour mixture in three bathes, alternating with the rice milk, and beginning and ending with the flour mixture.  Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.
6. Using a teaspoon, spoon the batter into an ungreased non-stick donut pan, filling  each donut cup about 7/8^th full. Do not over fill them or they’ll rise too much. Smooth down batter with back of teaspoon to even surface, then wrap pan firmly against counter a few times to really settle batter into pan.
7. Bake 15 minutes in center of oven until lightly golden. Remove from oven and let cool in pan 5 minutes on a cooling rack.  Invert onto rack and wrap back of pan lightly to dislodge donuts.  Let cool on rack to room temperature.  

Here is my very own recipe for a chocolate glaze. I thought chocolate and coconut would go well together as a topping for this donut. I hope you enjoy!

CHOCOLATE GLAZE

1 oz Baker's 100% chocolate
1 heaping TBSP cocoa powder
1 1/2 TBSP Coconut Oil
1 1/2 TBSP Raw Agave Nectar (or to taste... use your best judgment).

Melt all ingredients in a double boiler or in two pots as described in my Chocolat post.

Stir constantly, until completely melted. Remove from heat, and let sit for approximately 5 minutes. Dip the donuts in the chocolate glaze, let the excess drip off, and set the donuts aside to cool and set.

Then, add your own embellishments, or leave them plain like me.

Eat and enjoy!