I’m a bit uncertain when it began but I have this new association of donuts when I think about Valentine’s Day. Not like I am thinking a lot about Lover’s Day but usually the two weeks prior to when I am trying to figure out what desserts I want to make, my inner voice is always screaming “Valentine’s Day Donuts!”
They have to be pink and frilly though–I want my donuts to scream love and all things Valentine’s-y even though I’m not the biggest fan of this holiday. The reality is that I’m just a bit more practical than romantic. Case in point: Matt and I have been really doing well lately with watching what we eat. After a solid year+ of gluttony from falling in love, we saw pictures of what we looked like when we first met and then we looked back at each other and thought, Whoa. We may or may not have let ourselves go (and all bets are on the former). You see, we love good food and good wine but we are homebodies and after a long day of working, the gym has always been the last thing on our minds. Which we paid for in our waistlines this year. Eating good food, sharing a bottle of wine and no movement (unless you count the traveling from couch to kitchen) is never a good equation for keeping one’s figure.
So we made a few changes: We signed up with an awesome new gym only 2 blocks away and are actually enjoying a workout routine; we took to really caring about where our food is coming from so we make sure to buy organic, non-GMO, etc; and have greatly limited our eating out to 1x a week. I basically make dinner every night, making sure there are plenty of leftovers for both us for lunch the following day. With all of that to say (I promise I have point here), I want to do something special for Matt for dinner this upcoming holiday. One of his favorite places to eat prior to our new lifestyle was this Mexican food stand near where we live so for Valentine’s Day I’m wining and dining him there for dinner as a treat for all his hard work. See? Practical. Methinks I will win the Best Girlfriend of the Year award.
Oh, and I’m also making him these Valentine’s Day morning donuts…
- 1 1/2 c. Cara's Gluten-free Flour Blend (see link below)
- 1/2 c. brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 c. non-dairy milk + 2 tsp. lemon juice (or apple cider vinegar) -set for 5 minutes
- 1/4 c. oil
- 1 1/2 tsp. EnerG egg replace + 2 Tbsp. water - mix until frothy
- 1 1/3 c. powdered sugar
- 1/4 c. coconut oil, melted (or non-hydrogenated shortening)
- 2 tsp. dark red juice (either beet, cranberry, dark cherry, etc.)
- 1-2 Tbsp. of hot water (start with 1 tablespoon and add another if still too thick)
- Preheat your oven to 350 degrees. Grease a mini or regular-sized donut pan. This recipe makes 14 mini donuts or 6 large donuts.
- In a large bowl, whisk the dry ingredients together. In a small bowl, mix together the wet ingredients. Make a well in the middle of the dry mix and stir in the wet mix with a wooden spoon until just combined.
- Place batter into a large Ziploc baggie and then cut a slit out of the corner to pipe out into the greased donut pan.
- Bake for 8-10 minutes until lightly browned. Allow the donuts to cool in the pan for 2 minutes and then transfer to a wire rack to completely cool.
- Mix all the ingredients for the icing and dip the tops of each donut. Decorate as you see fit.
- Combine all the ingredients together except for the hot water.
- Add 1 Tbsp. hot water at a time, just enough to make a thick icing.
The gluten-free flour blend I use: