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.


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!

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited