1 cup cold water
3/4 c. sorghum flour plus extra for dusting pans
1/4 c. tapioca starch
1 1/2 t. baking powder
1/4 t. salt
1/8 t. ground cinnamon
3 T. sugar
1 T. honey
2 T. Spectrum Shortening
1/3 c. applesauce
1/4 c. coconut or rice milk
1/2 t. apple cider vinegar
1/8 t. baking soda
1 T. Enjoy Life® mini chocolate chips
Preheat oven to 375°.
In a small saucepan, whisk 1 T. tapioca starch into 1 cup water until it dissolves. Heat over medium heat until the gel thickens and becomes translucent. Bring it just to simmer, them remove from heat. Pour into a container to cool. Leftover gel can be refrigerator and used within 1 day.
Grease the mini donut pan with a coating of Spectrum Shortening. Sprinkle 1/4 tsp. of sorghum flour into each donut space. Tilt and turn the pan to coat the donut spaces with the flour. Shake out excess flour.
In a small bowl, combine the 3/4 cup sorghum flour, 1/4 c. tapioca starch, baking powder and salt and cinnamon. Set aside.
In a medium bowl, cream honey, sugar, and shortening. Mix in applesauce. Mix in 1/2 the combined dry ingredients. Mix in milk, then the remaining 1/2 of the combined dry ingredients. Fold in 2 T. of the tapioca gel, 1 T at a time. Add the apple cider vinegar. Add the baking soda and the chocolate chips.
Spoon about a tsp of batter into each side of a donut space, careful to only fill about 1/2 full. You can also fill a mini muffin tin with a small cookie scoop of batter and make regular size donut holes.
Bake for 5 min. for the donuts, 7-8 for the mini muffin donut holes, 15-17 if making full size donuts.
Cool on wire racks. Ice with a Sugar glaze, dust with powdered sugar or cinnamon and sugar, or glaze with Chocolate glaze (Recipe below).
Chocolate Glaze for Donuts
1 bag Enjoy Life® Semi Sweet Chocolate Chips
1/3 c. plus 1 T. water
1 T. Spectrum Shortening or coconut oil
1 T. sugar
1 t. vanilla extract
Place the chocolate chips in a small glass bowl. In a small saucpan, combine the water, shortening and sugar. Bring to a boil. Allow to boil 1 min. Pour over chocolate chips. Allow to sit 30 seconds, then stir with a wooden spoon until chocolate in melted. It may be necessary to microwave for 15 seconds to melt all the chocolate. Stir in vanilla extract. It may also be necessary to add 1 tsp. of hot water at a time if it is too thick for glazing the donuts.
To glaze the mini donuts, I used a thicker plastic straw that belonged to a water bottle. I place the straw in the hole of the donut, dunked it, let it drip a few seconds, then placed them on a rack set on a cookie sheet to catch the drips. If you are adding sprinkles, sprinkle immediately upon the donuts being placed on the rack. Once the rack was full, I place the tray in the refrigerator to harden the chocolate. The picture above looks as messy as it is because we moved the donuts to take the photo before the last of the donuts had hardened up.
Enjoy! Donuts may be stored in the refrigerator for up to 2 days. Un-iced or sugared donuts may also be stored in the freezer.
No comments:
Post a Comment