Sunday, April 6, 2014

Coconut Vanilla Donuts

3⁄4 c. rice flour
1⁄4 c. garbanzo bean flour 1⁄4 c. potato starch
1⁄4 c. arrowroot powder
1 1⁄2 t. baking powder 1⁄4 t. baking soda
1⁄2 t. zanthan gum 1⁄4 t. salt
1⁄2 c. So Delicious® Dairy Free Vanilla Coconut Milk 
1 c. organic raw cane sugar
1⁄3 cup coconut oil + extra for greasing
1⁄2 cup unsweetened applesauce or pear sauce
1 t. vanilla extract (optional)
1⁄2 c. unsweetened coconut flakes

Grease a donut pan with coconut oil and preheat oven to 350 degrees. Combine the first 8 ingredients in a bowl. In a medium pot, add milk and coconut oil and warm over low heat until the coconut oil melts. Do not allow this to boil. Mix gently with a wooden spoon while warming. Once the oil is melted, remove from heat and add in the sugar. Stir together until sugar is dissolved completely. Add applesauce and vanilla extract and stir to combine. Pour the liquid mixture into the dry ingredients and mix gently until combined together well. (An emersion blender can be used to make the batter smooth if clumps form in the batter.) Add coconut flakes and mix with a wooden spoon. Pour into a greased donut pan and fill about half way. Bake for 15 minutes at 350 degrees. Allow to cool for 15 to 30 minutes before removing from the pan.
Glaze: and 1⁄2 cup powdered sugar into a small bowl and add 1-2 T. of hot water. Mix well to combine. Coat the donuts thinly with the glaze. The donuts can be sprinkled with coconut flakes, if desired.

Make extra doughnuts and freeze them. They can be thawed and eaten or heated and served warm. If you don’t have a donut pan, you can use a cupcake pan to bake them in. They also can be made with an electric donut maker. This recipe is based from the recipe book So Delightful by So Delicious® Dairy Free. 

So Delicious® is my favorite brand as a milk alternative. The vanilla flavored milk is wonderful for baked goods and smoothies. Visit their website at

Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.