Gluten-Free Recipe: Cinnamon Sugar Donuts
When I was a young kid I was diagnosed as lactose-intolerant, and was told to not consume dairy. Yeah… that didn't happen.
When I was 16, I was diagnosed as being hypoglycemic, and was told to not eat sugar. Yeah … that didn't happen, not with my sweet tooth.
Flash forward 16 years to when I started to take my health seriously. I realized that I was also sensitive to gluten. Yikes…no dairy, no sugar and no gluten? Seriously? What was I supposed to eat? I grew up eating grilled cheese, boxed mac-n-cheese and cheese puffs (oh, how I could easily down a bag in one sitting).
It only took me about 20-plus years to get to a point where I was willing to take charge of my health and get into the kitchen. I decided to attend The Natural Gourmet Institute For Food And Healing's Chef Training Program. The first thing I started to make? Baked goods that didn't have gluten, dairy or refined sugar.
I'll admit, it wasn't easy. It definitely took a lot of work, but eventually I got the hang of it and started pumping out amazingly delicious treats.
One of my nephew's favorite treats are my Cinnamon Sugar Donuts. I think you'll enjoy them as much as he does! Oh, and did I mention they're also free of eggs, soy and corn?
Cinnamon Sugar Donuts
Yield: approximately 16 donuts
- 1 cup coconut milk (from a carton)
- 1 teaspoon apple cider vinegar (ACV)
In a medium bowl, combine the coconut milk and ACV and let sit for a few minutes until it looks curdled (I mix together the dry ingredients while I'm waiting for it to curdle.)
- 2 cups gluten-free All-Purpose Flour
- 1 1/2 cups coconut sugar
- 1/2 cup arrowroot
- 1/2 t + 1/4 teaspoon baking soda
- 1 1/2 teaspoon cream of tartar
- 1/2 teaspoon sea salt
In a separate bowl, sift together dry ingredients and mix thoroughly.
- 1/4 cup vanilla extract
- 2 tablespoons applesauce
- 1/2 cup refined coconut oil
Add vanilla, applesauce and coconut oil to the milk-apple cider curdled mixture and mix together.
Combine the dry ingredients into the wet mix until just combined.
- 1/2 cup Hot Water
Mix in the hot water.Scoop into donut pans filling just about to the top.Bake for approximately 14 minutes. Donuts are ready when they spring back after you touch them.
As soon as donuts come out of the oven, flip out of pan, let cool, then garnish with Cinnamon Sugar Topping.
Garnish: Cinnamon Sugar Topping
- 1/2 cup coconut sugar
- 2 tablespoons cinnamon
Mix together coconut sugar and cinnamon then place in a brown paper bag. Using a pastry brush, brush coconut oil on top of donut, place donut in the bag and shake. Enjoy!