My gorgeous cousin Mandy has four kids and 50% of them have allergies and food intolerances including lactose intolerance, sensitivity to wheat gluten and an allergy to milk protein. This DOES NOT make meal planning easy but somehow she manages to make sure no-one misses out. Today, on Facebook, she posted up the yummiest photos of some donuts she made and I asked her to share her recipe with my Seventies Baby readers.
So she did :)
1.5 cups gluten free self raising flour
½ cup caster sugar
¼ teaspoon salt
125g Nuttelex [dairy free spread] softened
¾ cup lactose free milk of choice [ie rice, almond or oak milk]
Step 1. In a bowl stir flour, sugar and salt to combine. Add butter, egg and milk, beat with electric mixer until thick, creamy and smooth
Step 2. Spoon into doughnut pan and cook at 200 degrees for 9 mins or until golden depending on size of doughnut moulds. These can also be dropped into hot oil and cooked until golden.
Chocolate Icing: Copha, pure icing sugar & cocoa powder. Check ingredients to make sure they're gluten free. Melt 2 tablespoons of Copha then add 3/4 cup sifted icing sugar & 1 tablespoon cocoa then add hot water out of the kettle until it's at the desired consistency. If it’s too runny, just add more icing sugar [very technical instructions there!]
Cinnamon sugar: Combine caster sugar and cinnamon to taste in a bowl. Brush donuts with melted dairy free butter and dip in sugar mixture, making sure all sides are coated.