Baked Donuts

There are two of us behind most of our Allergy Superheroes accounts, although my husband is the one who is generally behind Pinterest. The other day, he was telling me about all the eggless baked donut recipes he was finding, and that we needed to get a donut pan so we could try them. My mom overheard this conversation, and gave us a donut pan for Valentine’s Day!

For our inaugural donuts, we decided to tweak the recipe that came with the pan so it was egg free.

Egg Free Baked Donuts

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 3/4 cup buttermilk
  • 1 Tbsp Ener-G egg replacer mixed with 4 Tbsp water
  • 2 Tbsp butter, melted

 

Directions:

Preheat oven to 425 degrees. Spray donut pan with nonstick cooking spray.

In large mixing bowl, whisk together cake flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, Ener-G, and butter. Beat until just combined.

Fill each donut cup approximately 2/3 full.

Bake 7-9 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing.

Then move to a wire rack. Aren’t they puuurty?

Put 2/3 cup of powdered sugar in a resealable plastic bag. Add a donut, close the bag, and shake to coat. Repeat with remaining donuts.

Makes 12 donuts.

And the taste testers say?

 

They’re a hit!

Linking up at Allergy Free Wednesdays
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