|Donuts and Coffee|
The Safeway down the street has closed. Bob and I aren't allowed the deep fried cakes because, well, they're deep fried. My son can't have them because he has to maintain a gluten free diet, and donut batter is made with wheat flour. Only my daughter the vegetarian can have donuts, but she doesn't eat many sweets these days, so donuts aren't around anymore in our house.
I've written a recipe for chocolate donuts that are pretty low in fat, comparatively speaking, and of course, gluten free. It's an easy recipe and you can store them in a cake saver or similar container for up to three days - if they last that long.
Gluten Free Chocolate Donuts
1 1/4 cup Gluten Free Bisquick pancake mix
1/4 cup gluten free cocoa powder
1/2 cup granulated sugar
1/2 cup rice milk
1 tsp apple cider vinegar
2 tbsp softened gluten free butter
-Preheat the oven to 425 degrees.
-Use a gluten free cooking spray and spray the two donut pans.
-Sift the GF Bisquick and cocoa powder into a large mixing bowl.
-Add the sugar and whisk the dry ingredients together.
-Add the wet ingredients to the dry ingredients and stir until well combined.
-Fill each donut round three-fourths of the way full, smoothing out the batter with a small spatula or the back of spoon.
TIP: Wet the spatula or spoon first. The moisture makes the batter easier to smooth.
Bake in the preheated oven for 7-to-9 minutes. Allow to cool in pans for 5 minutes. Slide a butter knife around the edges to loosen and remove the donuts from the pans.
Try these with your morning coffee or tea, or with a cold glass of your favorite sort of milk. These are great for breakfast, for snacks and for dessert. The calorie and fat count is much lower than store bought donuts and of course, they're perfect for anyone on a gluten free diet.