As many nutritionists and doctors point out these day, sugar is as addictive if not more than cocaine. I know that my body acts addicted. I crave, dream of, desire, go on a sugar binge and make a run at night just to have sugar. I eat my roommate’s ice cream even though I say I won’t. And I have pretty good resistance skills and discipline.
I’ve cbeen off animal products for a year. I stopped eating red meat and pork in the 7th grade.
Sugar is my drug.
Sadly, there’s proof that sugar has a greater part in heart disease than ever thought previously. New reports come out regularly now. I did a pretty good job for a year, then I took a stressful job. I started with vegan chocolate cookies, quickly moving on to coconut milk ice cream. Mint Chocolate coconut milk ice cream…YOWSER.
Beginning my search for satisfaction that wouldn’t kill me, I’ve begun to investigate other ideas. Looking for savory/sweet recipes for muffins, brownies, cupcakes and donuts.
I found a recipe for baked donuts, an electric donut maker (cause who needs fried donut fat?) and have begun my path to creating recipes.
Plain Cake Donut
I was so impressed (honestly, surprised is probably the better word) with how good this vegan, gluten-free, baked doughnut tastes that I asked McKenna for the recipe so you can try it for yourself. The headliner in McKenna’s new cookbook, the doughnuts bake up with a perfectly crisp exterior and a soft crumb. Bonus points if you get creative with the decorations–the options are endless. Personally, I like a chocolate glaze made with melted Guittard chips and thinned out with a bit more coconut oil.
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays (I used half coconut and half canola)
1 cup vegan sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour (or use all brown rice flour)
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
6 Tbsp. unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water
Preheat the oven to 325 degrees. Brush 2 six-mold donut trays with coconut oil and set aside.
In a medium bowl, whisk together the sugar, both flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just to combine. Using a melon baller or tablespoon, drop 2 1/2 Tbsp. batter into each doughnut mold. Using a toothpick, spread the batter evenly around the molds.
Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the doughnuts in the molds, lift them out and place them on a baking sheet. Coat them with your choice of topping.
Meet the Author: Erin McKenna is the woman perhaps most responsible for taking gluten-free, vegan baking beyond the health-food aisle. Her stylish cupcakery,Babycakes, has made food allergies seem as cool as the crisp pink-and-white-striped uniforms her employees wear in the NYC and L.A. shops.