Directions: |
Directions:INSTRUCTIONS
For the donuts: Preheat oven to 425°F. Grease one six-serving donut pan; set aside.
In a large mixing bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt.
In a separate small mixing bowl, whisk the egg, vanilla, vegetable oil, dairy-free milk and vinegar.
Add the wet ingredients to the dry ingredients and stir until combined.
Spoon the batter into the prepared donut pan - filling each donut well about 2/3 full. The batter should not cover the center of the donut well where the hole will go.
Bake for 9-11 minutes or until the donuts rise and set.
Remove from oven and let cool for 5 minutes.
Place a wire rack over a cookie sheet or piece of parchment paper.
Carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
For the coating: In a separate small mixing bowl, combine the sugar and cinnamon. One at a time, dip the tops of your donuts into the coating, then flip them to coat the bottoms.
Place your cinnamon sugar donut on the rack and repeat until all donuts have been coated.
Store donuts in an airtight container at room temperate for up to three days |
Personal
Notes: |
Personal
Notes: When measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
You can use your milk of choice in this donut recipe. Be sure not to use full fat milk, or full fat coconut milk as the batter will be too thick.
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