asparagus
3 years ago5,000+ Views
Dry ingredients 1 1/2 c. Cara's Gluten-free Flour Blend (see link below) 1/2 c. brown sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. nutmeg Wet ingredients 1/2 c. non-dairy milk + 2 tsp. lemon juice (or apple cider vinegar) -set for 5 minutes 1/4 c. oil 1 1/2 tsp. EnerG egg replace + 2 Tbsp. water - mix until frothy For the icing Get it here Instructions Preheat your oven to 350 degrees. Grease a mini or regular-sized donut pan. This recipe makes 14 mini donuts or 6 large donuts. In a large bowl, whisk the dry ingredients together. In a small bowl, mix together the wet ingredients. Make a well in the middle of the dry mix and stir in the wet mix with a wooden spoon until just combined. Place batter into a large Ziploc baggie and then cut a slit out of the corner to pipe out into the greased donut pan. Bake for 8-10 minutes until lightly browned. Allow the donuts to cool in the pan for 2 minutes and then transfer to a wire rack to completely cool. Mix all the ingredients for the icing and dip the tops of each donut. Decorate as you see fit. For the icing Instructions here
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I don't think mine will turn out this cute, the photos are adorable!
The icing sounds so simple but sooooo scrumptious!
I feel like cranberry would be a great choice for the icing!
Love that non-dairy milk + lemon juice trick. That's one of the easiest ways to replicate buttermilk in vegan recipes. Either lemon juice or apple cider vinegar.
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