Gluten-Free Vegan Sugar-Coated Donuts
Last night, I was caught watching the OWN station on television. I don’t usually make a habit of it typically but there was something about the Jane Fonda interview that rapidly caught my attention. It touched my heart deeply, partly because I empathized a lot of what she was saying. But the thing that she said that struck me most was something that Katherine Hepburn told her on the set of a movie they both starred in.
Jane Fonda’s character was set to do a back flip into the water… something that Jane Fonda in real life was terrified of. She, however, made it a point to practice every time she was not on set, in hopes to not only master her ability but her fear as well. Jane talks about how bruised she became from endless failed attempt after attempt, as she back-dove into the water countless times until finally, she did it. And out from the bushes, came Katherine Hepburn, who was secretly watching her. She said to her:
“You have now earned my respect, Jane. You have faced your fears.
We must teach our children this:
You have to face your fears or else you’ll get soggy.”
I love that imagery. Soggy. When I think of soggy, I imagine bread that is: Useless. Limp. No life. Not it’s truest potential. Unenjoyable.
As I sat there in tears, listening to the beauty of those words, I realized what great timing it was. After making the baked donuts yesterday morning, (which by the way are FABULOUS–a must make!!) I stood there, reminiscing about a past post I had written about basically giving up in baking. Looking back, I realize that my resignation was based out of fear. Gluten free vegan baking is, and continues to be, an area of weakness for me but, because I refuse to allow it to conquer me with fear, I do it daily. It’s almost like a spiritual practice for me because it teaches me about life and myself.Print
- 1 1/2 c. Cara’s All-Purpose Flour Blend
- 1/2 tsp. xanthan gum
- 2 tsp baking powder
- 1/2 c. brown sugar
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 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.
- Place the batter into a recyclable or large ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Squirt the dough out in a circle in the pan. The more intact the dough comes out, the better the results in the end. Bang the pan onto the counter approx. 3 times to create a uniform dough.
- Bake 8-10 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.
- Fill a shallow bowl with the sugar and cinnamon. Place each donut into the bowl and completely coat. If you want, you can always spray the donuts with olive oil spray before dipping into the cinnamon sugar.
I don’t claim to be knowledgable as a baker what-so-ever; in fact I am still learning every day new rules, new techniques. I have a lot of failures but I have a lot of successes as well. For me, I find great enjoyment in the process though. Really, when you break it down, I am simply someone who doesn’t want to become soggy in her life.
Updated 4/14/15: Funny to read this post without knowing that one day I would actually write a cookbook on Gluten free Vegan Baking, of all subjects. Oh Universe, you clever little minx you!