|I have come to the realization that life is not perfect. I know, shocker. I have also come to the realization that sugar coating things...makes them so much better. I learn all lessons through the kitchen...is that weird? Weird or not...it's what I do.
I finally got to spend a few minutes in the kitchen on Sunday and the goal was donuts!
I had my base from before to play with so I had a plan.
Most people don't know this about me, but I hate dirtying more than I have to and I hate piping things from a bag. Tony is the one with the steady hand when it comes to looking pretty so I leave the artwork to him. So, I give you ugly donuts...
What I discovered is that these ugly donuts have these amazing dents to catch all kinds of sugary goodness!
Yep, sugar coated really does make things better!
Baked Cake Donuts
(makes 6 overflowing deliciously ugly donuts)
6 TBSP raw sugar
16 drops vanilla stevia (or 2 TBSP sugar)
1/4 cup dairy free butter or coconut oil
1 TBSP pure vanilla extract (trust me on this)
6 TBSP brown rice flour
6 TBSP white rice flour
3/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup almond milk
1/4 tsp apple cider vinegar
1 1/2 cups powder sugar
almond milk or water as needed
Preheat the oven to 350 degrees. Spray a large donut pan with cooking spray.
Combine the sugar, stevia and butter in a mixing bowl and blend until mixed well. Next add the egg and vanilla to the sugar mixture and blend. In a separate bowl, combine the flours, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture and mix. Pour the milk and vinegar into the batter and mix well. Evenly distribute the batter into prepared donut pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes and then glaze.
Combine the powder sugar and milk or water and mix well. You want it to be thick. When donuts are slightly cooled, dip the donuts in and allow to set.
***I have not done this, but I would imagine you could bake this into muffins (or mini muffin) and glaze. The vanilla really shines through here with the fragrance and the flavor!
The glaze is not a must, but it was a treat for the boys.
Labels: breads, breakfast, cakes, gluten free, muffins, quick bread