Happy #nationaldoughnutday everyone! I’ll admit I’m a sucker for a silly “holiday” like national talk like a pirate day or grilled cheese day. They always sneak up on me though, except for doughnut day! I’ve been planning these babies all week long.
I tried to simplify the recipe as much as possible because, well my toddler keeps me busy! The flavor is nice and well rounded, the crumb is tender and they are, forgive me if this word makes you cringe, moist.
You can substitute mashed banana for the applesauce. Depending on your banana sweetness you may need to reduce your sugar.
Gluten/Dairy Free Mini Doughnuts
1/2 melted coconut oil
1 cup applesauce
2 tsp vanilla extract
3/4 cup tapioca flour
1/4 potato starch
1/2 brown rice flour
1/4 sea salt
3/4 tsp baking soda
3/4 tsp xantham gum
1/2-2/3 cup organic sugar (use the former if you’re going to frost them, I didn’t and they were pretty sweet. Which is fine if you only eat one 😂)
1. Blend all ingredients in blender just until smooth.
2. Follow your mini dough maker directions for baking. I used a melon baller to scoop batter. Let cool before icing.
2 parts powder sugar
1 part cocoa powder
Milk of choice as needed (1-2 tablespoons)
1. Started with 1 tablespoon of milk stir until smooth and consistency of pancake batter. Let stand 5 minutes before using.
2. Dip tops of doughnuts in icing. Set aside to harden.