Wow, what a beautiful Sunday it is here today! Hope the sun is shining where ever you are right now. With the temperatures so mild and the sun shining, it is hard to believe we are getting into the Christmas season. After Hallowe’en this time of year seems to attack us for all angles. First the stores, then commercials on radio and television, flyers you get in the mail, and the food of the season is definitely at the forefront.
One of my favourite flavours of the season is gingerbread. I love the molasses and ginger and cloves combination that triggers the feeling of Christmas. Whether it is in a cookie, or cake or a muffin, gingerbread is such a comforting flavour. So why not combine gingerbread to the ultimate in comfort food treats; the donut? Yes, I said it…Gingerbread Donuts! Made vegan and with a gluten free alternative also that was tested and given a big thumbs up.
1 cup all purpose flour ***for gluten free, I used 1 cup of brown rice flour and 1 teaspoon of xantham gum.
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 tablespoons unsweetened apple sauce
1/4 cup brown sugar
1/4 cup maple syrup
2 tablespoons molasses
1/4 cup vegan butter
1/3 cup almond or soy milk
1/2 teaspoon vanilla extract
- Preheat the oven 350 F. Spray the donut pay with non-stick spray or coat with vegan butter.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and cloves.
- In a small sauce pan, put in the brown sugar, maple syrup, apple sauce, vegan butter, milk, vanilla and molasses. Warm until the butter is melted and the molasses is liquid. Do not over heat though. Take off the heat as soon as the liquid is smooth and a brown liquid.
- Pour the liquid mixture into a large bowl. Slowly start to incorporate the flour mixture. Mix until completely combined but not over mixed.
- For the best results, I use a zip lock bag and spoon the batter into it. Cut a corner and use it as a piping bag. If you have piping bags, that would be even better, but I have had good luck working with the freezer bags or sandwich bags. Spooning the batter will work too but you may need to shake the pan around a bit to even out the batter.
- Bake for 9-12 minutes.
- I decided to glaze some (see the glaze recipe below) and put just some crystal sugar on the others.
1 cup of powdered sugar
2 tablespoons of almond milk
1/4 teaspoons vanilla extract
Gingerbread Donuts with sprinkles and glaze…other with just sugar 🙂 Either one tastes like Christmas!
Gluten free version…these ones disappeared very quickly 🙂
Hope you enjoy them!