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I’ve been holding onto and saving this recipe that I’ve spent some time perfecting, and I’ve been trying to decide if I should publish it as a recipe in a book, or save it for a hypothetical restaurant dream…but I’ve decided that I need to share it with the food allergy community and everyone else NOW. It’s too important: Everyone should have the right to being able to wake up to a fresh batch of a dozen baked donuts to enjoy on a Saturday morning or any day for that matter! The frosting and topping possibilities are endless! Since they’re not fried and since they don’t contain all kinds of preservatives and chemicals (like store bought donuts do,) they are a healthier option.
I hope that you enjoy!
-Monique
Pre-heat oven to 350 degrees.
Dry Ingredients:
1 1/2 C Gluten Free All Purpose Flour
1/2 C Sugar
1/2 C Brown Sugar
2 Tbs Tapioca Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
A Dash of Salt
Wet Ingredients:
3 Tbs Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
1 1/4 C Oat Milk (or safe milk of your choice)
1 tsp. Vanilla Extract (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
6 Tbs Aquafaba (Liquid from a can of garbanzo beans). If Garbanzo beans aren’t safe for you, you can use a different egg substitute, like applesauce, or flaxseed. However, if eggs are safe for your family to consume, then this recipe calls for two large eggs.
***NOTE: (If you want to turn these into chocolate donuts instead, just add 3-4 Tbs Cocoa Powder and double your safe milk choice to 2 Cups instead of 1 1/4 Cups.
This recipe typically yields 11-12 donuts. (It depends on if you don’t overfill each donut space.)
Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
In a separate large bowl, mix wet ingredients.
Gradually mix the dry ingredients into the bowl of wet ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, it should now be a nice and sooth batter that’s not too thick and not too runny.
Thoroughly grease donut pans with a safe butter or oil of your choice.
I use a spoon and spatula to then scoop batter into the donut pans, making sure to only fill each donut cavity halfway with batter. (This is the part where if I overfill, then I won’t have enough to make a true dozen.)
Bake in the oven at 350 degrees for 32 minutes.
The donuts can either be eaten as is once they’ve cooled down a bit. Or you can turn them into powdered donuts by simply placing them into a bowl (one at a time) full of powdered sugar and flipping them over and repeating until they’re fully coated in powdered sugar. If you choose to coat them in powdered sugar, you will want to do it a little while before they have fully cooled so that the moisture from the steam will allow the powdered sugar to stick.
If you prefer, you can frost the donuts with my Cookie Icing Recipe, or my Buttercream Recipe. or one of my yummy donut frosting recipes below.
Enjoy! -Monique
[AllergyPossible.com] Cookie Icing! [RECIPE]
[AllergyPossible.com] Vegan Buttercream that’s a Dream! [RECIPE]
CHOCOLATE Donut Frosting Ingredients:
1 C Powdered Sugar
1 tsp. Vanilla Extract (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
2 Tbs Cocoa Powder
1/8-1/4 C Water (add very gradually so that the frosting doesn’t become too runny if it does get too runny, gradually add more powdered sugar and mix until the correct consistency is achieved.)
Once the donuts have completely cooled off, simply mix the ingredients in a medium sized bowl with a spatula and dip the top of each donut into the frosting and then place frosting side up, on a plate, allow the frosting to set or enjoy it right away if you can’t wait!
(Optional) Allergy Friendly Sprinkles(This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
STRAWBERRY Donut Frosting Ingredients:
1 C Powdered Sugar
1 tsp. Strawberry Extract
1 tsp. Red, Natural Food Coloring (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
1/8-1/4 C Water (add very gradually so that the frosting doesn’t become too runny.)
Once the donuts have completely cooled off, simply mix the ingredients in a medium sized bowl with a spatula and dip the top of each donut into the frosting and then place the frosting side up, on a plate, allow the frosting to set or enjoy it right away if you can’t wait!
(Optional) Allergy Friendly Sprinkles (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
COFFEE Donut Frosting Ingredients:
1 C Powdered Sugar
1 tsp. Coffee Extract (This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
1 tsp. Cocoa Powder (Used as coloring)
1/8-1/4 C Water (add very gradually so that the frosting doesn’t become too runny.)
Once the donuts have completely cooled off, simply mix the ingredients in a medium sized bowl with a spatula and dip the top of each donut into the frosting and then place frosting side up, on a plate, allow the frosting to set or enjoy it right away if you can’t wait!
(Optional) Allergy Friendly Sprinkles(This is a paid link to the brand that I use, make sure it’s safe for your family’s allergies before purchasing.)
Or Try Other Flavors and Colors…
You can try all different frosting flavors by using different flavoring extracts that are safe for your family. You can also use different shades of food coloring for holidays and special occasions. Remember, a little extract goes a long way! If you test the frosting and it doesn’t have the amount of flavor you want, you can always gradually add in more extract.
