February 15, 2012
A food makeover - healthy vegan doughnuts
Yes, it is possible! You can make doughnuts healthier! These dougnuts are baked gluten-free moist cakes that satisfy your cravings for the deep-fried dessert.
⅓ cup melted refined coconut oil or canola oil (plus more for brushing the trays)
1 cup vegan sugar
¾ cup white or brown rice flour
⅓ cup garbanzo and fava bean flour
½ cup potato starch
¼ cup arrowroot
1 ½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1⁄8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ cup vanilla extract
½ cup hot water
Cinnamon Sugar Topping
¾ cup vegan sugar
2 tsp. ground cinnamon
pinch of salt
1. Preheat the oven to 325°F. Brush 2 six-mold doughnut trays with coconut oil and set aside.
2. In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined.
3. Using a melonballer or tablespoon, drop 2 ½ tablespoons of batter into each doughnut mold. Then, using a toothpick, spread the batter evenly around the mold.
4. Bake for 8 minutes, rotate, and continue to bake until the doughnuts are golden brown, about 7 minutes more.
5. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the doughnuts in the molds, lift them out, and place them on a baking sheet.
6. In a small bowl, whisk together the sugar, cinnamon, and salt.
7. Use as desired on your doughnut.
Recipe from BabyCakes Covers the Classics, by Erin Mckenna (Random House).