Cinnamon Applesauce Cake Donuts For Thanksgiving!
1 cup of bean flour (you can use all purpose gluten free flour made from chickpea flour)
1 tsp of baking powder
1/4 tsp of baking soda
1/2 tsp of cinnamon powder
1/2 tsp of himalayan pink salts
1/2 cup of homemade applesauce
1/2 tbsp of lemon juice (freshly squeezed)
1/2 cup of brown rice syrup
1/3 cup of olive oil
2 flaxseed eggs (2 tsp of grounded flaxseed + 5 tsp of filtered water)
Makes 6 servings
Always preheat the oven before you start with any baking recipe. Set at 210C. Make sure you sift the flour together with the leavening agents (baking powder/soda). Mix the dry ingredients evenly. Now mix all the wet ingredients together in a large bowl and stir in the "eggs" last. Fold in the dry mixture into the wet mixture till you see no traces of flour. Probably around 15 strokes maximum. Lightly grease the donut pan (6 donut shaped holes) and pour in the batter till 3/4 full. We do not want the batter to overflow when baking.
Place the tray into the oven. The minute you close the oven door, reduce the heat down to 180-190C and bake for 20 mins. The initial high heat will boost the leavening and raise the batter to a nice height.
Once 20 mins of baking time is up, use a wooden stick to test if it is still undercooked. Once stick comes out dry, you must cool the ready donuts for about 7mins still in the tray before you take them out to cook on the cooling rack.
Serve after completely cool. To store you can freeze it up to 3 weeks.
I totally forgot to add in the Glazing section!
Coconut Sugar Glaze
Ingredients: 2 tbsp of coconut sugar (grinded/grounded) + 1 tsp of filtered water
Mix till smooth. Start with 1/2 tsp of filtered water and slowly add in the rest of the water. Make sure consistency is slightly runny but still thick.