|The view from my kitchen sink. Gorgeous.|
Busy. Busy. Busy.
Those three words explain my last couple weeks. I've had a few knitting orders to get out, but I thought I'd share a delicious recipe with you all.
I love donuts, but haven't really had one since going gluten free two years ago. Now I know I could fry up a batch, but I really didn't want to add all that fat and those calories into my system. So I decided to create a baked chocolate donut recipe. This donut tastes just like and old fashioned glazed donut. Delicious!
Gluten-free, Corn-free, Soy-free Baked Chocolate Glazed Donut
1/2 C. Millet Flour
1/2 C. Tapioca Starch
1/2 C. Brown Rice Flour
1 C. + 3 Tbs Organic Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 1/2 tsp Corn-free Baking Powder (I use Hain's)
1 1/2 tsp Xanthan Gum
3/4 C. Spectrum Organic Shortening
3/4 C. Brown Sugar
1 C. Sugar
2 Egg Yolks
2 tsp Vanilla
1 1/2 C. Buttermilk
1/4 C. Cocoa Powder
1 C. Corn-free Powdered Sugar
5 Tbs Milk
1. Preheat the oven to 350 degrees.
2. Spray a Donut Baking Pan with a soy-free non-stick spray.
3. Whisk together the flours, cocoa, soda, baking powder, xanthan, and salt.
4. Cream together the butter and sugars in a mixer. Add the eggs and egg yolks, one at a time.
5. Add vanilla. Mixing on low, alternately add the flours and buttermilk.
6. Using a teaspoon ( the kind that comes in a set, not the exact measurement kind) scoop batter into the donut pan. Smooth out with the back of a spoon. This doesn't have to be exact, it will puff and smooth out when it bakes.
7. Bake for about 18 minutes or until a toothpick inserted comes out clean and is springy to the touch.
8. When you pull them out of the oven allow to cool two minutes, then immediately use a butter knife to remove from the pan. Do not allow to cool. This will make removal nearly impossible. Place on a wire cooling rack. Allow to cool completely.
9. Make glaze by whisking all the ingredients together. Dip each donut in glaze and place back on rack, let glaze set for about 10 minutes. Enjoy.