I realize that I’m behind the times a wee bit, and that national donut day was on Friday, but who can resist donuts any day of the week? I mean, really?
I hate frying things, but I love to bake, so I bought a donut pan (thinking they were full size) a bit of time ago and have been wanting to use it. The only problem, the tray is for mini donuts – oops! But, I would argue that mini donuts are almost better because there is less guilt in eating one (or two or three…. I digress)!
My brother-in-law has a gluten intolerance and I try, when able, to make baked goods that he can eat. I would not survive a gluten free diet with my love of bread unless I figured out something like this (it’s the only way I’ve managed to stay (mostly) dairy free – I digress again). So, these donuts are tasty little gluten free morsels. You’ll want to eat them even if you can eat gluten!
baked (gluten free) chai spice (mini) donuts
2 Tbsp butter
1/8 cup canola oil
1/4 cup sugar
1/6 cup brown sugar (I eyeball this one… it’s half of 1/3)
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp all spice
1/3 tsp salt
1/2 tsp vanilla extract
1 cup your choice of gluten free all-purpose flour
2/3 cup almond meal
1/2 cup milk
generous amount of (non-melting) powdered sugar
1 Tbsp nutmeg
1 Tbsp ground ginger
1 Tbsp cloves
1 1/2 Tbsp cinnamon
1 Tbsp all spice
Preheat the oven to 425°F. Lightly grease your donut pan.
In a mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
Add the egg, beating to combine.
Stir in the baking powder, baking soda, spices, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter into the lightly greased donut pan, filling the wells to about 1/4″ shy of the rim.
Bake the doughnuts for 7 minutes (if using a convection oven – they may need to bake longer using a regular oven). Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
Shake warm doughnuts in a plastic bag with the topping mixture.
Enjoy within a day or two of baking – and store in an air tight container (if there are any left to store).
This recipe makes 36 mini donuts.