The title was clearly created with the intention of putting a smile on your Monday morning face. Did it work? Because it made me wildly giggle writing it.

So you are looking at {okay, more like you are reading words from} the newly employeed gluten-free AND vegan baker something-or-other. Official title. No, I have not opened up my own bakery but I have been given an incredible chance to work in a place that offers me the opportunity to grow in my gf/vegan bread-making skills. Holy gluten-free flours!

What I am learning in life currently is that it is never silly to throw out your desires into the Universe. Nothing is too outrageous to send out because they are your desires; your dreams; your wishes. They deserve to be heard and fulfilled. I just never thought mine would be fulfilled so quickly.  And so specifically too…

This has been my dream job for the past year but the slim pickings for both a gluten-free *and* vegan bakery, even here in southern California, are just that. Slim pickings. It seemed impossible to have an opportunity open up like this, let alone work for 2 really incredible people with whom I already gel with. I’m pinching myself right now.

Cinnamon Roll Mini Donuts Recipe

Gluten, egg, and dairy free

Makes 16-18 mini donuts

INGREDIENTS:

  • 1/2 c. sorghum flour (I use Authentic Foods brand)
  • 1/2 c. Brown rice flour (Authentic Foods)
  • 1/4 c. potato starch
  • 1/4 c. arrowroot powder
  • 1/2 tsp xanthan gum
  • (OR: 1 1/2 c. regular flour and omit xanthan gum)
  • 2 tsp baking powder
  • 1/2 c. brown sugar
  • 1/4 tsp salt
  • 1/2 c. buttermilk (1/2 Tb apple cider vinegar + 1/2 c. non-dairy milk)
  • 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed til frothy
  • 1/4 c. oil
  • 1/2 tsp vanilla extract
  • Cinnamon & Sugar Filling*

*For The Filling:

  • 1/2 c. brown sugar (lightly measured)
  • 1/8 c. granulated sugar
  • 2 tsp. cinnamon
  • 1/8 tsp. ground gloves
  • 1/8 tsp. salt
  • 2 Tbs non-dairy butter, cold
  1. With a fork, combine all ingredients together until it resembles a clumped-up, sandy mixture.

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together until fully combined.
  3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated. Fold in crumbly cinnamon/sugar filling.
  4. Grease a mini donut pan.
  5. Place batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan.
  6. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.
  7. Drizzle icing** over donuts and allow to set a few minutes. Best if eaten the same day.

**For the Icing:

  • 2 Tbs Tofutti cream cheese, softened
  • 2 Tbs non-dairy milk
  • 1 c. powdered sugar
  1. Whisk ingredients until completely smooth.

Beauty from ashes, right? It’s an interesting place to feel sadness and joy simultaneously, but as I read this yesterday, I’m realizing birth and death go hand-in-hand:

“Whoever got the idea that we could have pleasure without pain? It’s promoted rather widely in this world, and we buy it. But pain and pleasure go together; they are inseparable. They can be celebrated. They are ordinary. Everything that ends is also the beginning of something else. Pain is not a punishment. Pleasure is not a reward.”

 –Pema Chodron, Comfortable with Uncertainty

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   Cinnamon Rolls                Cinnamon Sugar Donuts