When my daughter, Hannah, was younger, before we discovered she was allergic to dairy and before I discovered the benefits of healthy eating, we used to have doughnut mornings. You guys know what I’m talking about. It can go one of two ways: either the whole family can cram in the car in their pajamas and slippers, or dad takes the kids while mom enjoys a shower. In the end you bring home a pink box full of sugary delights. On a “healthy” day you may opt to just get one doughnut per person instead of a dozen…but there are deals on a dozen! And the nice lady gives you extra doughnut holes if you get a dozen, so there’s that.
After we discovered her allergy to dairy, and cut refined sugar out of her diet, I would always hear, “Mommy, can we go get doughnuts this morning?” No, sweetheart…that would be a definite no. She seemed to take the change pretty well, overall. She understands now what happens when she eats dairy, and she is beginning to understand what I tell her about sugar and processed foods (although I still hear: “But everyone else eats them!”).
However, we recently started joining a group of mothers and kids for a stroller walk downtown. And the walk goes right by the doughnut shop. I’m sure you can guess how well it goes over when the other kids get doughnuts and my children, after watching me drool – er, look over – every display, receive about 1/4th of a cup of sugar free juice mixed in with their water and a half a smashed Lara bar out of my diaper bag.
Recently we discovered the pricier coffee shop up the street sources delicious vegan donuts. They’re amazing. However, whatever they use to make those doughnuts gave me a huge sugar crash the last time we got them. And because I’m such a cool mom, I let both my kids have a whole doughnut as well. I can only imagine how they felt later in the day! Not to say we will not indulge again, as I’m not sure how long I can keep away, but it will definitely not be a weekly activity.
So we bought a doughnut pan and got to work! We modified this recipe as noted below for the actual doughnuts, skipped the glaze and made our own. Our modified recipe and strawberry glaze can be found below.
- 1 Cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 Teaspoon Baking Powder
- ½ Cup Coconut Sugar – for Candida-diet friendly replace with:
- Natural Stevia Extract to taste (if you omit the sugar and replace with stevia, the doughnuts will turn out pale rather than golden brown)
- ¼ Teaspoon Salt
- ½ Cup Unsweetened Almond Milk + ½ Teaspoon Apple Cider Vinegar (allow to sit for a few minutes to form a “buttermilk”)
- 2 Teaspoons Vanilla Extract
- 3 Tablespoons Coconut Oil, melted and cooled
- 1 Egg
- 1 tsp cinnamon
- 1 tsp nutmug
- 1 tsp ground cloves
- 1 bag dehydrated strawberries
- 1/4 to 1/3 cup maple syrup
- Preheat oven to 350F and prepare a doughnut pan by greasing doughnut hollows.
- In a medium bowl, combine flour, baking powder, coconut sugar or stevia, cinnamon, nutmeg, cloves and salt. Stir until well combined.
- In a small bowl, whisk together the almond milk and apple cider vinegar mixture, the egg and vanilla extract until well combined. Slowly pour in the coconut oil and whisk until the mixture is smoothed.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Carefully spoon the batter into the doughnut pan. There should be enough batter for six doughnuts.
- Bake at 350F for 8-10 minutes or until toothpick comes out clean.
- Remove from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.
- While doughnuts are cooling, prepare glaze.
- Add dehydrated strawberries to food processor and process until fine flour-like texture is formed. If necessary, remove freshness packet before processing.
- Add strawberry flour to bowl and proceed to mix with maple syrup until glaze-like consistency is achieved
- Enjoy your doughnuts!