Wednesday, May 1, 2013

Allergy Free Gingerbread Donuts

Here's a new donut recipe that is perfect for fall.  I don't know why I decided to make it this spring, but I just wanted some gingerbread!  These were yummy!


Gingerbread Donuts
2 cups flour blend
1 tsp xanthan gum
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
4 tsp baking powder
1 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
4 T Earth Balance soy free
1 cup rice milk mixed with 1 T lemon juice
2 tsp vanilla
3 tsp egg replacer whisked with 4 T rice milk

Spray donut pans.
Whisk dry ingredients together.
Cut in Earth Balance with pastry blender.
Add milk, vanilla, and egg replacer.
Mix well (but there might still be a few lumps of Earth Balance and this is ok).
Fill donut pans only 3/4 full.
Bake for 12 minutes at 350.
Cool in pans for a few minutes and then move to cooling rack.

Cinnamon Glaze
I didn't actually measure any of the ingredients for the glaze.  So, let me guesstimate....
2 cups powdered sugar
1 tsp cinnamon
rice milk

Whisk together the powdered sugar and cinnamon.
Slowly add rice milk while whisking until the glaze is thin enough to pour over the donuts.





2 comments:

Lisa said...

Gingerbread and cinnamon-- yummy! These sound delicious! Thanks for linking up with "Try a New Recipe Tuesday." I look forward to seeing what you'll share this week! :-)

Lexi said...

Thank you! These were wonderful and will be one of our Christmas breakfasts......but we'll enjoy them this summer too!

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