HOW TO: Make Scrumptious and Festive Vegan, Gluten-Free Hanukkah Jelly Donuts
by Marni Fogelson-Teel, 12/09/12
1. Gather the ingredients.
For the donuts: (recipe adapted from Babycakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles)
- 1/3 cup coconut butter/oil, melted, plus more for brushing the donut pans
- 1 cup vegan sugar (I used coconut sugar)
- 3/4 cup brown rice flour
- 1/3 cup sorghum flour (or simply use 1/3 cup more brown rice flour)
- 1/2 cup potato starch
- 1/4 cup arrowroot powder
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 6 Tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup hot water
For the raspberry jelly:
- 2 cups frozen raspberries
- 2-3 Tbsp sugar (again I used coconut sugar)
- 1 tsp arrowroot powder
- Confectioner’s sugar for topping
2. Mix together the dry ingredients.
Preheat the oven to 325 degrees. Mix together the flours, sugar, potato starch, arrowroot, baking powder, salt, xanthan gum, and baking soda.
3. Add the wet ingredients.
Melt the coconut butter into oil if it is not melted already. This is the method I use: I put water in a saucepan and heat it to almost boiling. I scoop out the coconut butter into a metal measuring cup that can sit in the hot water then place it in the saucepan and let the butter melt into oil. Then I measure out the hot water from the saucepan and use it as the 1/2 cup hot water that is called for in the recipe.
Mix the coconut oil, applesauce, vanilla extract and hot water into the dry ingredients with a rubber spatula until the ingredients are combined. Do not overmix.
