Donuts

Lucia has been asking to read "If You Give a Dog a Donut" by Laura Numeroff every night for her bedtime story.  And every night after we read it, she asks if I will make donuts in the morning for breakfast.  Making donuts is pretty time-intensive.  Making allergy-free donuts is even more so.  And they never quite turn out right.

The first time I made donuts, I found that one ingredient wasn’t listed in the instructions…so I decided (wrongly) where to put it.  The donuts were very dry and obviously gluten-free.  (Even after almost three years of being gluten-free, I still do not enjoy things that taste that way.) 

The second time I made donuts, I had contacted the author of the cookbook and put the coconut oil in the right spot.  The donuts were a little better…but not significantly.

Can you see why I have been weary of trying it a third time? 

Well….this time they were a success!  I improvised on Elizabeth Gordon's “delicious baked donuts” recipe adding some vanilla infused coconut milk in the place of rice milk, using allspice instead of nutmeg, and switching the baking mix to Bob’s Red Mill.  I also added in additional GF powdered vanilla to the dry ingredients.  After baking, I dipped each donut in coconut oil before coating with sugar to help them coat better. 

 

And do you know what happens when you give Lucia a donut?  She does not ask for apple juice to go with it.  She wants fresh-squeezed orange juice.  And then she eats them all up. :)

 

 

 

 

 

 

 

 

 

Cheers!