Thursday, March 5, 2009

Doughnuts without the 'nuts'

A doughnut is rarely eaten by someone with a peanut or tree nut allergy. Have you even seen a doughnut shop that didn't have at least one variety of nut covered doughnuts? There are some store bought doughnuts I've found without peanuts and tree nuts but they always contain eggs. Now, it really wouldn't be so bad if MG never had a doughnut, in fact it would probably be a great benefit for her health to never know of their addicting spells but when I came across a special recipe I was excited for MG to be introduced to her first doughnut.

(original recipe from Deceptively Delicious by Jessica Seinfeld)
1/2 c. firmly packed brown sugar
1/2 c. canned pumpkin puree
1/2 c. sweet potato puree
1/2 c. low fat buttermilk
(for dairy free use soy milk)
1 large egg white
(for egg free use Ener-g Egg Replacer)
1 T. trans-fat free soft tub margarine spread, melted
(for dairy free use Nucoa margarine)
1 t. vanilla extract
1 c. whole wheat pastry flour
(for wheat free use brown rice flour plus 1 t. xanthan gum)
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 c. confectioners' sugar

Preheat oven to 350. Coat a mini doughnut mold with cooking spray. In a large bowl beat together the sugar, pumpkin and sweet potato purees, milk (or substitute), egg white (or substitute), margarine (or substitute), and vanilla. Add the flour (or substitute), baking soda, baking powder, and spice, and mix until completely incorporated. Pour the batter into a gallon-sized plastic bag and cut the bottom tip off of one side of the bag. Squeeze the batter through, into the doughnut mold. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with confectioners' sugar. Store in an airtight container at room temperature for up to 2 days, or freeze for us to 1 month.


ChupieandJ'smama said...

Those look fantastic!!! We are definitely trying those as soon as I get me a doughnut pan. Thanks for the recipe :)

Jen said...

Yum, yum, yum, I can't wait to try these!