HOW TO: Make Scrumptious and Festive Vegan, Gluten-Free Hanukkah Jelly Donuts

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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

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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.

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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.

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