DONUT DROPS – YEAST FREE . . . SUGAR FREE . . . & DAIRY FREE!
For years, as our children were growing up I enjoyed making yeast donuts for our family. They each remember the table full of cooling donuts, the small bowl of sugar and the joy of helping themselves to a few, or often few more.
I always used Mom’s favorite recipe: the one she used to make donuts early in the morning and then again after lunch so there would be donuts for coffee-time at 10 a.m. and 3 p.m. in our local restaurant.
I have shared her special recipe in “EAT MORE WHOLE GRAINS” cookbook; this cookbook is packed with many great yeast recipes; including grains & seeds, or recipes omitting these seeds for people with allergies. The yeast recipes have added instructions for anyone with a BOSCH or other dough mixing machine so they can save time.
But now we are faced with this diet; no yeast . . .no sugar . . . no-dairy!
Last week I decided to create a new recipe that could meet this criteria. I started by using a “Gluten Free Donuts” recipe. The result was 30 small flat things that looked something like small hockey pucks. Out they went into the garbage.
But I had promised donuts for evening lunch, so I made up my own recipe and everyone loves them.
They are quick and also easy to make, so here you are; another recipe to share!
Mix together and set aside:
3 cups spelt flour
1 cup unbleached flour
2 tablespoons “Just Like Sugar” (a sugar substitute)
1 tablespoon baking powder
1/4 teaspoon salt
In another bowl beat the following together:
2 cups coconut (or almond, or hemp) milk
1/2 teaspoon vanilla
1/4 cup avocado oil
Add the flour mixture to the wet and mix until nice & smooth.
2 cups grape seed oil in a medium size pot
Heat the oil to 375 º F. Drop a teaspoon of batter into the oil. I fried & cut one in half to be sure it was in long enough and is baked through. I then fried 8 at a time as that is what fit nicely into the pot. Turn them and fry the other side. Remove them with a slotted spoon to drain off any excess oil. This made 40 small soft donuts! I strained the grape seed oil and put it away in a jar for another batch at another time.
I put a quarter cup xylitol ( a sugar substitute) into a small bowl so we could dip the donuts in.
Yummy, these are delicious, and . . .almost like old times! Winnie
P.S. We ordered “Just Like Sugar” from Amazon. It is made from chicory root. The Xylitol is sourced from Non-GMO corn & I get it at the BULK BARN. We don’t use much sweetener, but when a sweetener is needed we try to use stevia or either of these 2 products in small amounts.