Maple Doughnuts (Gluten-free, dairy-free

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Oil like corn, mild flavored

• Refrigerated

  • 1 Egg, large
  • 1 1/2 tbsp Silk cashewmilk or other non-dairy milk, Unsweetened Original

• Condiments

  • 2 tsp Lemon juice
  • 4 1/2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 cup All-purpose gluten-free flour blend, good quality
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Maple extract
  • 1 1/2 cups Powdered sugar, organic
  • 1 pinch Salt
  • 1/4 tsp Vanilla extract, pure
  • 1/2 tsp Xantham gum

• Dairy

  • 5 oz Vanilla silk non-dairy yogurt alternative

Found on mygluten-freekitchen.com

Description

Ingredients

• 1 cup good quality all-purpose gluten-free flour blend*
• 1/2 tsp. xantham gum**
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• pinch of salt
• 1 large egg
• 5 ounces Vanilla Silk Non-Dairy Yogurt Alternative
• 1 Tbsp. mild flavored oil like corn, canola, or vegetable
• 2 tsp. lemon juice
• 2 1/2 Tbsp. pure maple syrup
• 1 1/2 cups organic powdered sugar, sifted
• 2 Tbsp. pure maple syrup
• 1 1/2 Tbsp. Unsweetened Original Silk Cashewmilk or other non-dairy milk
• 1/2 tsp. maple extract (optional)
• 1/4 tsp. pure vanilla extract

Directions

• Preheat oven to 400°. Lightly spray six doughnut cavities of your doughnut pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum**, baking powder, baking soda, and salt.
• In a medium sized bowl, whisk together the egg, yogurt, oil, lemon juice, and maple syrup.
• Pour the wet ingredients onto the dry ingredients and gently stir with a spatula or wooden spoon until just combined.
• For ease, scoop the batter into a disposable decorating bag or a gallon Ziploc bag. Just snip off the corner of the bag and squeeze the batter out into the 6 cavities of your doughnut pan. They will be very full.
• Bake for 11-12 minutes or until bottoms are golden brown and tops are a bit browned.
• Let cool in the pan for 1-2 minutes, then flip over onto a cooling rack to cool completely before icing them.
• Place the sifted powdered sugar in a microwave-safe medium bowl. Slowly whisk in the maple syrup and non-dairy milk until smooth. Place in microwave for 15 seconds. Whisk again. Place in microwave again for 15 seconds. Whisk in the maple and vanilla extracts.
• Let cool slightly, then dip one side of each doughnut in the icing. Place doughnut on wire rack over wax or parchment paper to catch the drips.
• Enjoy! These are definitely best eaten the same day they are baked!