Gingerbread is no longer reserved to the houses and men. Though as adorable as they might be, a tower of Gingerbread Donuts is just as cute! This holiday spice is expanding and branching out to flavor all the goodies that it can and mini donuts are not excluded.
I’ve been stuck in my house for the past month trying to make this cookbook deadline on time (did you know how tedious it is to convert every item to the metric system? But I have to be good to my international readers so I do it with love). Inevitably, I’ve been neglecting the holiday cheer because I haven’t had the time to celebrate.
I just really needed these donuts today–I needed to fill my house with the smell of gingerbread and get me ready for Christmas. You guys, I haven’t even done any of my shopping (unless you count the 7 stuffed animals I won at the arcade claw game during Matt’s company party on Sunday night. That’s right, I kicked Claw butt and won SEVEN! Hopefully my nieces and nephew aren’t reading this because this year they are probably going to get a teddy bear with a Giants jersey on it). Making these was such a needed break and instilled enough joy to get me through the day. If you too need a little holiday oomph, make these cocoa-kissed Gingerbread Donuts. Or even put them on the menu for Christmas morning!
- 1 1/2 c. Cara's Flour Blend (see link below)
- 1/2 c. brown sugar, lightly packed
- 1 Tbsp. cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/2 c. non-dairy milk
- 1/4 c. oil
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. vanilla extract
- 1 1/3 c. powdered sugar
- 1/4 c. melted coconut oil
- 2 Tbsp. hot water
- 1/2 tsp. vanilla extract
- Vigorously mix all ingredients until it is smooth. It should be a thicker paste but if it becomes too difficult to mix, add 1 tsp. hot water and mix.
- Preheat oven to 350 degrees. Grease a mini donut pan.
- Mix dry ingredients together until fully combined.
- 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.
- Place batter into a large plastic baggie. Cut a 1" slit in the corner and use as an opening to squirt the donuts into the pan.
- Bake 8 to 10 minutes. Allow to sit in the pan briefly to cool and then transfer to a wire rack to fully cool.
- Gently dip the tops of the donuts into the icing and drizzle with non-dairy melted chocolate.
- The link to my flour blend: http://www.forkandbeans.com/2013/02/13/caras-gluten-free-flour-blend/