My family has been begging me to make some doughnuts with our new doughnut baking pans. I modified a gluten free doughnut recipe from King Arthur Flour that would satisfy my family and make me feel good about serving it to them.
Coconut sugar offers a lower glycemic load than regular white sugar, and contains zinc, iron and a natural prebiotic fiber, inulin. An extra egg white was added in place of xanthan gum, since GI discomfort with binding gums can be a side effect, plus it adds extra protein.
Gluten Free Cinnamon Sugar Baked Mini Doughnuts
Ingredients
Topping
Instructions
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Preheat oven to 425 F. Lightly grease 2 mini-doughnut baking trays with butter or vegetable shortening.
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Place the coconut sugar in a food processor or blender for 30 seconds to make it a finer texture.
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Sift together the dry ingredients in a bowl and set aside.
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In a large bowl cream together butter, oil and sugar.
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Mix eggs and vanilla into the butter mixture.
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Add 1/2 cup of the dry ingredients to the wet mixture, then mix. Next add some of the milk to the batter and mix. Keep alternating dry ingredients and milk, ending with the dry ingredients. Batter consistency will be similar to pancake batter.
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Place batter in a piping bag or gallon zip lock bag and cut a corner. Fill doughnut pan just below the rim.
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Sprinkle a pinch of cinnamon sugar topping on each doughnut.
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Bake doughnuts for 7 minutes, until set.
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Cool for a couple minutes before removing from the pan. While still warm, shake doughnuts gently in a plastic or paper bag filled with the cinnamon sugar topping mixture.
Note
- These mini-doughnuts provide 75 kcal per serving, 12 g carbohydrates, 1 g protein, and 3 g fat.
