Ingredients
Scale
Dry Ingredients
- 1 1/2 c. Cara’s All-Purpose Flour Blend
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 c. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
Wet Ingredients
- 1/2 c. nondairy milk
- 2 tsp. apple cider vinegar
- 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, mixed until frothy (or use egg sub of choice for 1 egg)
- 1/4 c. vegetable oil
- 1/2 tsp. vanilla extract
Maple Icing:
- 11/2 c. powdered sugar
- 1/4 c. coconut oil, melted (used refined for no coconut flavor)
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 2 Tbsp. hot water
- 1/2 c. peanuts, chopped
Instructions
- Preheat your oven to 350 degrees. Grease a mini donut pan.
- In a medium bowl mix dry ingredients together until fully combined. Make a well in the center of the bowl and add all the remainder of wet ingredients. Stir with a wooden spoon until just incorporated and allow to sit for 5 minutes. Stir again briefly.
- Place the donut batter into a large plastic baggie. Cut the corner of one side to use as an opening. Pour out the batter into the pan. Drop the pan onto the counter approx. 3 times to make the dough intact. The batter should fill up to about 2/3 of the circle and will rise just above the pan.
- Bake 8-10 minutes. Allow to slightly cool in the pan for 2-3 minutes and then cool on a wire rack.
- Mix the icing ingredients together (omit peanuts) until a nice, thick paste is formed. Once the donuts are cooled, dip the tops into the icing and then immediately into the chopped peanuts. Allow to set.
