Living With Donuts...YUM!!!

Suzanne is a very dear friend!  She was already living gluten free when we met.  It was she who encouraged me to try a gluten free lifestyle even before I knew I was gluten intolerant.  I owe her so much, including a healthy belly.  When I find it, I'll post the chocolate flourless cake I made for her birthday the year we met.  For the life of me I can't find the recipe I used but I digress.  I recently had lunch with Suzanne and asked her my favorite question "what one thing do you miss most since living gluten free?”  Her answer came so suddenly it made me giggle, "donuts!”  That shouldn't be too hard I thought, that is until Suzanne mentioned that she was now also trying to live vegan.  The donut recipe I wanted to try called for 6 eggs. (Original recipe: http://comfybelly.com/2010/05/coconut-flour-donuts/) Okay, so this is going to take some thought.  First, back to Kathy, my sister-in-law. For those of you who have just tuned in Kathy knows all the secrets of cooking or at least a lot more than I do!  The recipe I found uses coconut flour (gluten free) and eggs (not vegan).  There are several egg substitutes on the market but I have heard that they are not great.  Kathy recommended using flax seed meal as an egg substitute.  Good news, flax seed meal is actually good for you.  Does that mean my donuts are good for you?  Well according to Bob's Red Mill, the brand I used, flax seed meal is a "health-giving digestive aid. They are also high in fiber and are powerful natural cholesterol controllers".  They are also a good source of Omega 3 Fatty Acids.  Sounds healthy to me!  

Coconut Donuts (gluten free AND vegan)

1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 tablespoons flax seed meal
1 cup plus 2 tablespoons water
1/2 cup sugar (or sweetener of your choice)
1 tablespoon vanilla
1/2 cup melted coconut oil

Preheat oven to 350 degrees.  Combine flax seed meal with water and set aside for 2 minutes.  In the bowl of a mixer place all dry ingredients.  Blend for a few moments to incorporate.  Add all wet ingredients and blend till combined.  Scrape sides of bowl once or twice.  Shape a handful of the dough into a small log and gently place in a donut baker.   Bake for 20 minutes in 350 degree oven.

Donut baker tips: I suspect you could just put them in a circle and bake on a flat cookie sheet as it seems to keep its shape fairly well.  My baker makes 6 donuts at a time.  I filled it almost to the top for the first 6 and just split the dough between 2 for the final 2 donuts.  The last two came out just fine so I think I'll divide the dough into 6 and make each a little bigger next time.  With the coconut oil in the dough the baker required no oiling. 

To glaze or not to glaze?  Glaze of course!  While the first 6 donuts were baking my son pinched a little dough out of the bowl and tasted it.  After declaring it delicious, my mother-in-law and I had to try it too.  Mom declared that it tasted like the middle of a mounds bar.  Oooh, chocolate glaze! 

Chocolate glaze (gluten free and vegan)
6 oz. semi-sweet chocolate
1 tablespoon coconut oil
6 tablespoons rice milk (or whatever you use)
Coconut (optional)

Melt chocolate and oil in the top of a double boiler.  Add the milk a little at a time whisking the mixture after each addition.  Stop when the glaze is the consistency you like.  I stopped when it was still fudgy looking and spread it on the donuts with a spoon.  Sprinkle with coconut if desired.  Refrigerate till glaze is set.  Freeze if not eating in one day.

Glazing tips:  The chocolate glaze is very rich so you may want a glass of milk or a cup of coffee nearby.  I will also try this recipe with a vanilla glaze with the coconut sprinkled on top.  Do NOT try and dip these donuts in the glaze unless you first freeze them.  They are too delicate right out of the oven.  I tried to dip one and it fell apart and my poor son had to eat that one with a spoon.  Man, I wish I had thought to take a picture of that!