Vegan Vanilla Doughnuts

Hi all you beautiful people!

I feel as though this year is already going by so fast! It is already the 6th of January!

We have been fast at work planning, cooking, baking everything!

I am proud to say that I have started my resolution of getting more active and exercising more. I know that is probably 90% of everyone else but it is what a lot of us need!

So far this year I have not had any refined sugar (until this morning with powdered sugar but a little bit is okay!). I have been largely gluten free with some vegan thrown in too! I must say that I have had a constant getting up in the morning at about 7:30 and no naps because I don’t feel tired during the day and I have so much more energy! I am pretty impressed with myself with everything that I have accomplished!

Ever since the new year has started I have had a hankerin’ for some doughnuts. I am not talking about fried dough with a hole in the middle, but a luscious cake doughnut baked in the oven with icing and sprinkles on top! I had an extremely hard time making doughnuts, and I have no clue why! I have made doughnuts so many times before, but for some reason for 24 hours a few days ago I couldn’t!!! I seriously made 2 batches were the cocoa went everywhere!!!! SO I gave up on the chocolate doughnuts! I was so frustrated I went to bed. The next morning it was like the vanilla cake doughnut  was magic and worked! I had to make another batch to make sure that it worked right! It was full proof!

I needed to share the recipe of these vegan vanilla doughnuts before I figure out a way to mess it up!

Vegan Vanilla Doughnuts
1 1/2 cups Brown Rice Flour
2/3 cups Tapioca
1 heaping tsp Xanthan Gum
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp Himalayan Salt
3/4 heaping cup Coconut Palm Sugar
1/2 cup Coconut Oil Melted
2 Tbsp Flax seed mixed w/ 5 Tbsp Water
1 Tbsp Vanilla Extract
1 cup Almond Milk

Glaze:
1 1/2 cups Powdered Sugar
4 Tbsp Cocoa Powder
1 tsp Vanilla extract
3 Tbsp Almond Milk

Preheat oven to 425 degrees Fahrenheit.

Mix together your rice flour, tapioca starch, xanthan gum, baking powder , baking soda and salt together and set aside.
Mix together sugar, coconut oil, almond milk, vanilla, flax seed and water mixture. Add your dry mixture into your wet ingredients slowly (so it doesn’t make a mess).

Take a piping bag or a gallon zip loc bag and cut the end off (about 1/2 inch wide hole) add your batter into the greased doughnut pan. Bake for about 8 minutes. Let the doughnuts cool in the pan for about 10 minutes then let them finish cooling on a cooling rack. Whisk up your glaze and dip each doughnut into the glaze on top. Sprinkles are optional but they are fun!

 These Vegan Vanilla doughnuts are perfect as a snack, dessert, breakfast or pretty much any time. Although I am not vegan I do enjoy eating my sweets this way because milk gives me problems and I enjoy adding the flax seed because of the added fiber. I also love the fact that they are gluten free and there is no skimping on taste either! People will not believe that they are gluten free or vegan for that matter!

I prefer making our own sweets because we tend to over eat and well we at least know what we are eating if I make them!

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Have a Blessed Day!

Deliciously,
Gabby