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I know, I know, I suck at updating. I promise this post will make up for it!
On the plus side, my early summer class is over. Now I'm in a practicum. So far I have worked quite a few VERY early shifts at my school's bakery. I am learning quite a few skills to aid in my baking. For instance, I successfully iced my first cake today! I can't wait to show you guys my skills!
I have a few things I want to tell you before I get started on the recipe posting.
First of all, I've started a natural allergy elimination program called NAET. It's quite hard to explain but it involves kinesiology, muscle testing, and energy pathways. I'm only a few sessions in so it's tough to know if it's working. But I definitely feel something. I will keep you guys updated on it.
Second of all, MTV's True Life did an episode called "I'm Allergic To Everything." In the episode, the boy Zeke had my condition, Eosinophilic Esophagitis. I love that MTV is spreading the word on allergic conditions. It's already raised so much awareness. The girl, Raelyn, has idiopathic anaphylaxis, which is when reactions aren't triggered by specific foods. She actually participates in the same treatment I am, NAET. To watch the full episode, read a summary, or watch a recap, check out this website.
Third of all, my blog is now launched in a mobile version! Check it out on your cellphones and tell me what you think!
Fourth of all, if any of you are pregnant or planning on becoming pregnant, I stumbled upon a little information in the Vitamin Shoppe's magazine, Amazing Wellness. If you have allergies and are trying to prevent your baby from having them as well, I have a few tips for you. I read that to strengthen your baby's immune system during childhood and adulthood, breast feed exclusively for 6 months. It protects a baby for at least 12 months. It also says that digestive problems, allergies, and infections are common. I also read that taking Vitamin D while pregnant decreases infections and allergies in babies. So try out that Vitamin D and take some prenatal supplements such as DHA and a multivitamin.
Okay, I'll get off my soapbox now.
After wandering the cooking isle at Hobby Lobby (did you know they had one!?), I discovered a donut pan. I decided to hold off and make sure I wanted it. Well, I sure did. I went back for the pan and got to baking all types of donuts. I tried glazed, chocolate, and cinnamon sugar. They were AWESOME! So here is the recipe. Feel free to bake them if you have a donut pan, but personally, I think frying tastes better!
This recipe comes from Babycakes Covers the Classics by Erin McKenna. It's pretty awesome.
Donuts: Dairy, egg, soy, nut, fish, and wheat/gluten free.
Makes 12.
- 1/3 cup melted refined coconut oil or canola oil
- 1 cup vegan sugar
- 3/4 cup white or brown rice flour
- 1/3 cup garbanzo and fava bean flour
- 1/2 cup potato starch
- 1/4 cup arrowroot (or tapioca if you don't have any)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 6 tablespoons unsweetened applesauce (about one applesauce cup)
- 1/4 cup vanilla extract
- 1/2 cup hot water
Directions:
-
- Preheat oven to 325 degrees F. Brush 2 six-mold donut trays with coconut/canola oil and set aside.
- In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda.
- Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined.
- Using a melon-baller or tablespoon, drop 2 1/2 teablespoons of batter into each donut mold. Using a toothpick, spread the batter evently around the mold.
- Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.
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| Glazed and Chocolate |
In a small bowl, combine 3 cups powdered sugar, 1/3 cup hot water, and a teaspoon of vanilla extract and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar 1/4 cup at a time. The glaze can be stored in an airtight container at room temperature for up to 4 days. [What I ended up doing is using less powdered sugar and rice milk instead of water otherwise the powdered sugar flavor is overwhelming]
Chocolate Sugar Glaze:
I ended up making half of the donuts glazed and half chocolate. So to not waste ingredients, I added about 1/4 cup of cocoa powder to the remaining vanilla glazed icing and mixed well. In the book, it calls for 1 cup vegan, soy-free chocolate chips (like Enjoy Life), 2 tablespoons melted refined coconut oil or canola oil, and 1/2 teaspoon salt. You can heat all that together in the microwave, but I find my version works well.
Cinnamon Sugar Topping: Mix 3/4 cup vegan sugar and 2 teaspoons of cinnamon together. Either "dip" the donuts in the sugar or put a few in a paper bag with the cinnamon sugar.
What I thought: I love love love donuts. These were delicious, but I was somewhat disappointed that they didn't taste exactly like donuts you get at the store or bakery. They are different, but not in a bad way. Try them!! But let me warn you - DO NOT EAT OR SMELL THE BATTER. It tastes and smells like beans. It's nasty. But once you cook them, it's much better. I made this recipe baked, but I have tried another recipe fried and it was better that way. I even fried up one of the baked ones I made, and it was even better! So fry them. I like all of the toppings but the chocolate glaze (vanilla glaze with cocoa powder) was my favorite.
Enjoy!
-Michelle
