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.