So, my allergic kiddo has asked many times if we can have donuts. Always while we are out and about. And I always smile and say "Not that kind. We'll have to find a recipe to try at home." And then I promptly forget. The next time, I have enormous guilt that I have forgotten, but the reply is the same, with greater resolve to remember this. Sigh.
I finally remembered. I searched the web, and found a recipe worth trying. (Click the title to see the original recipe.) I picked a nice relaxed Saturday morning, knowing that the kiddos had a morning snack to hold them over till breakfast was ready. It's also nice to know that if they turn out to be a disaster, we will have time to concoct plan B for breakfast.
Whip together donuts. Incredibly easy. Cook and glaze donuts. Incredibly easy. Taste donuts. Oh my! Share donuts? Not so easy. I could eat them all by my little self.
I'm not sure why as parents we take such joy in introducing our children to the indulgences in life. I was beyond thrilled that I had such wonderfully yummy decadently delicious donuts to share with my allergic kiddo. Really. I was so happy that she too could share in this typically tasty childhood treat. Think about it, we look forward to the first time the kids have our favorite foods: ice cream, pizza, chocolate, whatever. How many of us just can't wait to introduce veggies dipped in hummus. Don't get me wrong, I LOVE veggies with hummus. But sharing those treats does not bring the same, well, giddy joy of donuts.
I digress. Time for the big intro. Sit at the table, serve donuts. Tremendous hit. Even my hesitant husband declared them to be fabulous. He was shocked that they were not only gluten free, but soy free also. And somehow, still scrumptious. Not many allergy free treats rate high praise from him, a critic thoroughly planted in the land of traditional ingredients.
So, share this with someone you love today. Here is the recipe as I made it, just a little different from the original.
Cinnamon Mini Donuts
1/3 c raw sugar
1/2 c tapioca starch
1/2 c potato starch (I ran out of tapioca.)
1/2 c sorghum flour
1/4 tsp xanthan gum
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 tsp baking powder
2 tsp vanilla
1/2 c coconut milk (full fat)
1/4 c horchatta (cinnamon rice milk)
1/4 c safflower oil
1 ener-G egg
1 Tbsp melted spectrum shortening
1 Tbsp horchatta
1 c powdered sugar
Combine dry ingredients in medium bowl. Combine wet ingredients in smaller bowl. Slowly add wet to dry while stirring. The batter will be like a thick muffin batter. Heat 1/4" of your choice of oil in a large skillet over medium heat. Drop batter in by the spoonful. (Think donut holes.) Turn after about a minute. Cook another minute. Remove to paper towell. ( I broke the first one open to be sure that it had cooked all the way through.) Drizzle with glaze and enjoy! Crunchy on the outside, chewy and moist on the inside. Tasty all the way through.