Being a woman, I have the natural talent of over complicating things. You’re welcome, men.  {Hey, we put up with your smelliness so consider us balanced and even}.

I don’t know what it is about me but when it comes to choices, the path of simplicity never seems as thrilling as making a big mess out of my options. The irony occurs when I come back around to the simple. See what I mean? Over complicated. So it’s always nice to be reminded that sometimes simple is 100% satisfying, like having toast for dinner. True story. Last night. Or a simple chocolate-covered donut magically touched with rainbow sprinkles.  My all time go-to.

Sometimes all a girl needs is a simple donut. Who am I to deprive myself from my simplistic ways, you know what I mean? And seeing that it is not necessarily a common thing for me to do, please excuse me while I eat more of these simple donuts. I think I might even start throwing rainbow sprinkles into the air while I am at it…

Rainbow Sprinkled Chocolate-Covered 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
  • Chocolate Icing (recipe link below)
  • Rainbow sprinkles

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. Grease a mini donut pan.
  4. 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.
  5. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.
  6. Dip into Chocolate Icing* and coat with rainbow sprinkles.

*I subbed Earth Balance for the butter and So Delicious coconut milk for whole milk.