So, let’s talk fair food. All of the grease, sugar, and everything served on a stick. Yes, I am sure you have your favorites too. Everyone knows it’s definitely NOT health food. But, we all still manage to gobble some down every summer. Am I right? Then you pay for it, especially if you have any intolerance to grains, processed seed oils, or sugar!
I am a firm believer that there are two kinds of food: primary food (real edible food), and secondary food (food that feeds the soul, the stuff from our childhood memories). Fair food is my secondary food. I want my children to share these fond memories. But I would really love to give them these memories without destroying their guts. This is how grain free mini donuts were created. None of the junk, all of the enjoyment.
Now, don’t get me wrong, these are not a health food that you should be making for breakfast every week. Nope. But, they are a great treat to enjoy in moderation, especially when the fair comes to town and you can’t resist temptation!
- 1 cup cassava flour — where to find
- 1/2 cup organic cane sugar — where to find
- 1 1/2 tsp aluminum free baking powder — where to find
- 1/2 tsp xanthan gum — where to find
- 1/4 tsp cinnamon
- pinch sea salt
- 1/2 cup milk
- 1/2 tsp white vinegar
- 1/2 tsp pure vanilla extract
- 1 egg
- 4 tbsp softened butter
- Coconut oil for greasing pan
- 1 silicon mini doughnut pan — where to find
- Preheat the oven to 350°F
- Lightly grease the doughnut pan with coconut oil
- In a medium bowl, whisk together flour, sugar, baking powder, xantham gum, salt and cinnamon; set aside
- In a small sauce pan heat the milk, white vinegar, vanilla extract, and butter until the butter is melted
- Beat egg and add to milk mixture
- Slowly pour the milk mixture into the dry ingredients and mix well
- Fill a Ziplock bag with the mixture and cut an opening (approximately 1/2 inch) at the end
- Squeeze the mixture out in a slow circular motion filling each doughnut hole on the tray
- Bake for 8 to 10 minutes until a toothpick comes out clear
- You want them to have a cake-like texture, so don’t over-bake them
- Remove from the oven and let them cool completely, then invert the tray and pop them out
- Makes approximately 20 donuts
Now, to make the cinnamon coating!
- 1/2 cup organic sugar
- 1/4 cup cinnamon
- 1/4 cup butter, melted
- In a small saucepan, melt the butter
- Dip the donuts in the melted butter, making sure to coat it entirely (but don’t let them soak up the butter and get soggy)
- Mix the cinnamon and sugar together until it is a light brown color — if you like more cinnamon, mix to taste preference
- Individually roll the butter coated doughnuts in the sugar, coating both sides and set aside on wax paper or wire tray. If you find the sugar gets too wet you can shake the sugar mixture over the doughnuts but it does not coat them as well
- Store them in an airtight container. They only last a few days, if you don’t eat them all right away! Warning: these may cause your husband to want to marry you all over again!
P.S. I know that Xanthan Gum is a topic of controversy in the real food and paleo communities. I include it in this recipe to re-create the texture of the gluten-filled mini donuts, it binds the dough together. If you want to read more about Xanthan Gum and how it could affect your body, HERE is a great article. Also, THIS scientific study found that “the ingestion of xanthan caused no adverse dietary nor physiological effects in any of the subjects”
Article originally published on RealFoodRN.com republished with permission