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Sunday, April 22, 2012

Nondairy Cake Donuts

Tomorrow Phoebe is leaving for outdoor ed. I already cried a little last Friday just thinking about next week. Pathetic! I know I'm going to miss her like crazy. The rational-sane me knows she can take care of herself and she'll have a blast on this mini-vacation with her classmates, but the needy-selfish me wants her never to leave my side.

One small consolation: Chloe gets to indulge in as much dairy as she wants next week. So far we have pizza, sundae, pie, and fondue on the agenda. Woohoo, no cooking! On our last-minute Target run for Phoebe's travel toothbrush, Chloe grabbed a bag of Hostess mini powdered donuts. Phoebe looked at the bag and said, "Sheesh, I'm not even gone yet!"

This morning we wanted to open the Hostess donuts so we decided to make some non-dairy ones for Phoebe. We have the Sunbeam mini-donut maker, which is kind of like a waffle iron. They turned out so good that we forgot all about the Hostess ones.

1 c flour
1/2 c sugar
1 T baking powder
1/2 t cinnamon
1/2 c almond milk
1/2 t vinegar or lemon juice
1 egg
1 t vanilla
4 T grapeseed oil

Oil donut maker and preheat. Prepare homemade "buttermilk": Mix vinegar into almond milk and set aside.

Whisk dry ingredients together. Beat egg and vanilla into milk mixture. Pour into dry ingredients and combine. Add oil and mix until smooth, about 1 minute.

Fill wells of donut maker. Avoid getting batter on the center prong, as this needs to be clean to make the hole in your donut. Our mixing bowl has a spout so I just poured carefully. Otherwise you might want to put your batter into a measuring cup.

Cook for 3 minutes.

Gingerly lift out donut with a spatula and cool on wire rack while you make the glaze. Makes about about 15 donuts.

1 c powdered sugar
1 to 2 T almond milk
1 t vanilla
orange zest (optional)

Combine all ingredients in a small bowl. Dip one side of the cooled donut and let dry on a wire rack. You can also drizzle the glaze with a fork.

For the chocolate glaze, we added about a teaspoon of cocoa powder, a teaspoon of almond milk, and 1/4 c powdered sugar to our leftover vanilla glaze. Sorry about the imprecise measurements. You'll know when you dip your donut if the glaze is too thin. If so, just add some more powdered sugar.

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