• Clare Marcangelo

Noah's Gluten-free cinnamon doughnuts.

Recently I admitted that the one thing I can't move past even after all these years of being clean- is doughnuts. I'm not sure why, and I don't question it. I made them once when the kids were small for a birthday party they were attending, so they didn't feel bad and miss out on the doughnut tower birthday cake. It was so much trouble and really not so good. That's why when my 12 year old found a doughnut tray (we bought one from Coles) and suggested giving it a try, I was in! I was so proud of him, he's been cooking elaborate dinners most of his life, but baking has always been something he leaves to his sisters. We treated it as a (delicious) science lesson, and the whole family reaped the benefits. He adapted a couple of recipes, and here is what he ended up with-Note- these arent exactly a nutitious addition to a regular diet, but the point is merely to not have to live a life entirely without the things we enjoy! Ingredients

Doughnuts

1/4 cup unsalted butter, (or refined coconut oil for DF without too much coconuttiness) room temperature1/4 cup Rice Bran oil or melted coconut oil if not already added2/3 cup organic coconut sugar2 large eggs1 1/2 tsp. vanilla essence11 1/4 oz. (about 2 2/3 cups) all-purpose gluten-free flour preferably maize/corn free (Noah used The Source Wheat-free blend)1/2 tsp. xanthan gum (omit if your flour blend has xanthan gum already in it)1 1/2 tsp. aluminium and gluten free baking powder1/4 tsp. baking soda3/4 tsp. to 1 tsp. ground nutmeg2 tsp. ground cinnamon1 cup full cream (or coconut for DF) milk Mix and set aside in a bowl for after baking-1 1/2 Tablespoons cinnamon1/2 cup sugarMethod-Preheat oven to 210°C. Line doughnut pan with coconut oil.In the bowl of a mixer, cream together the butter, oil, and sugars until smooth.Add the eggs and vanilla, beating until smooth.In a small bowl, mix all dry ingredients together well.Mix on low setting, alternate between adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Pour batter into a giant BPA free sandwich bag (the kind you might freeze dinners in) and seal tightly. Use scissors to snip off a bottom corner. Squeeze the batter out of the opening into the cavities of the doughnut pan, filling until 2/3 to the top of th pan. Honestly, if you use this flour mix, it will rise, so dont overfill. Our first batch I went too high, and they ceased to look like doughnuts. The second lot, Noah filled 2/3rds off the way, hence the perfect doughnuts in the picture.Bake at for 8 minutes or until they are a pale, golden brown, and a toothpick inserted in a doughnut comes out clean.Remove from the oven and let cool in the pan for 2-3 minutes. Mix hot doughnuts around in reserved sugar/cinnamon mixture and cool on tray (just enough to eat one warm!)Repeat with remaining batter, adding oil to moulds between batches. Serve warm and enjoy!

These can be stored in an airtight container at room temperature for 2-3 days.

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