Tuesday, September 6, 2011

You're Welcome

Hi everyone!  Happy Tuesday... err but more like Monday for most of us.  At least we're one day closer to Friday.  This post will change your life.  You should also go make this as soon as humanly possible, this will require the purchase of a donut pan, but it's definitely worth it.  You could probably make this cupcakes in a muffin pan, but then you would have cupcakes and not muffins.  I promise I won't tell anyone. 

I've never really been a fan of traditional donuts - no thanks to the glazed donuts, or the filled donuts or the twisted donuts.  However, I've always loved cake donuts.  When I was a little girl... my grandpa used to always buy donuts from Graeter's, you know the ice cream store that just so happens to have amazing baked goods.  I grew up with my grandparents, so this occurrence was fairly often.  After I left for college, I always looked forward to my visits home that were full of laughter and love, oh and donuts of course.  

My favorite were the cake donuts topped with white icing and chocolate sprinkles, actually they were the only ones I liked.  He used to buy them just for me :)  My last Graeter's cake donut was eaten on my 23rd birthday, but at the time I had no idea it would be the last.  It's  amazing how life can blindsight you.  Two weeks later, the trips to Graeter's went on a hiatus when my grandpa entered the hospital.  Three days after Christmas, they were officially over and they would never come back.  I knew I would never be able to bring myself to eat a cake donut with white icing and chocolate sprinkles ever again.

Now, I won't be eating any kind of donuts since I've become gluten-free.  I've seen numerous donut recipes on blogs... and they made me remember the wonderful days of the cake donuts... so maybe I could start a new tradition and make my own gluten-free cake donuts.  

Obviously, donuts definitely aren't a great nutritional choice, but if you follow the 80/20 rule like I do, you certainly can have them.  This recipe is great because the donuts are baked instead of fried and the fat content is fairly low.

I present you with... the sparkle donut.

Sparkle Donuts


1 1/2 c Pamela's Gluten-Free Pancake Mix
3/4 C soy milk
2 tbsp sugar
1 egg
2.5 tbsp Smart Balance Omega-3 Blend, melted
1 1/2 tsp vanilla
1/4 C dark chocolate cocoa powder
1 1/4 tsp yeast
1/2 tsp baking powder
1/4-1/3 cup confectioner's sugar
2 tbsp soymilk
1/4 cup spinkles (or sparkles like mine!)

1. Heat oven to 375 degrees fahrenheit.  
2. Combine yeast with sugar and heated soy milk - allow to sit for about 5 minutes or until yeast becomes foamy.  Add eggs and vanilla to mixture.
3. Combine mix, cocoa powder, baking powder in a medium sized bowl.  Add yeast mixture and melted butter, stir until combined.
4. Place batter into a ziplock bag, seal top.  Cut bottom corner, this will enable you to pipe the mixture into your donut pan. See photos below for help. I recommend using one that is non-stick, if not, spray lightly with cooking spray. 
5. Bake donuts in the oven for 7 minutes. Flip donut pan to release.
6. While donuts are cooling, combine confectioner's sugar and soy milk in a small bowl.  Add sparkles to a second bowl.
7. Dip donuts into the icing, then dip into sparkles :)
8. Enjoy!

What are your favorite donuts?