So, after extensive research (i.e. net surfin') and professional consultation (madly flipping through cookbooks on my shelf) I've come up with a de-allergenized recipe (yes, I realize I just made up a word but I'm getting tired of saying milk free/egg free/nut free all the time and it's quicker to say de-allergenized. I'm a genious, okay?) Back to the donuts. I made them and they tasted yummy, just like Timmy's chocolate glazed version only mine didn't leave that layer of grease on the roof of your mouth. Well, unless you like that sort of thing, of course. As an added bonus they are very low in fat, though eating an entire batch renders that fact useless. Anyway, they were delicious and now they're all gone and I'll be makin' 'em again baby!
Quick note: These donuts are best baked in a donut pan because the batter resembles that of a cake and is more liquid than solid. They are cake donuts after all. I got my donut pans at Paderno(I love the Paderno store; I could just live there...) for a reasonable price. But don't fret if you don't have a donut pan. I'm a baking freak; only baking freaks have donut pans. If you're not a baking freak, you can use a mini muffin tin to make chocolate glazed "tim bits" or a regular muffin tin and just fill it halfway.
Chocolate Glazed Donuts (De-allergenized)
Yields 18 Donuts
1 Tbsp vegetable shortening
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup soy milk or rice milk
1/2 tsp instant coffee granules
1 1/2 cup unbleached all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
2 tsp salt
1 1/2 cup confectioners sugar
3 Tbsp hot water
1 tsp vanilla extract
Preheat oven to 325 degrees. Lightly grease donut pans with dairy free cooking spray.
In the bowl of a stand mixer (or you can do this by hand too), combine shortening and sugar. Beat until well mixed. Add applesauce and vanilla. Mix until well blended. Dissolve instant coffee granules in soy milk then add to sugar mixture. Stir to combine. Sift flour, cocoa, baking powder and salt. Add to wet ingredients and mix until batter is just combined. Do not overmix.
Fill each donut cup approximately 3/4 full. Or if you want to avoid a spilling mess, pour the batter into a ziploc bag and snip one end. Then pipe it into the donut pan just like you would when decorating a cake; (nifty, eh? I know, I'm full of surprises!). Bake for 10 to 12 minutes or until donuts spring back when touched. Allow to cool in pan for 5 minutes then invert onto a wire rack and drizzle with glaze while still warm.
To make the glaze, stir confectioners' sugar, hot water and vanilla in a small bowl. Dip both sides of donut in glaze while warm. Place on a wire rack to drip excess glaze. Eat and pray that the Lord grants you the self discipline to stop at two otherwise your love handles/spare tire will plot revenge.
Nutritional Info (per donut)
Calories 86.55, Total Fat 0.99g, Cholesterol 0mg, Sodium 317.85mg, Potassium 32.79mg, Total Carbohydrates 18.04g, Fiber 0.43g, Sugar 8.99g, Protein 1.38g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.