(100 calories each with frosting & sprinkles, 80 without.)
Dry Ingredients 1 Cup All Purpose Flour
1/2 Cup Sugar (I used raw cane sugar, but feel free to use white)
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1/4 tsp Cinnamon
Wet Ingredients
1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)
1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)
4 Tbs Earth Balance (regular margarine should work too)
Icing Glaze:
- 1/2 cup powdered icing
- 1 tbsp soy milk
- sprinkles
Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stove top on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream- try not to eat all of it.
Now comes the tricky part. Putting the batter into the donut pans. After a few trials, what I found worked best was taking a tablespoon’s worth of dough (if using the mini pans) and scooping it directly over the individual mold. Then take your fingers to press it out and make the middle pop through.
Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack and then decorate!
Makes 20 mini donuts.
Also, I found some really yummy all natural peanut butter, that with 100% whole grain bread and grapes is a perfect lunch for toddlers...or adults ;-)
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