Doughnut bites Recipe Gluten-free, dairy-free (casein-free) and hypotoxic*

PORTIONS: ABOUT 24



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Requires a deep-fryer and a small ice cream scoop

ORGANIC INGREDIENTS

Dough:

  • 235 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
  • 2,5 ml (½ tsp) baking powder
  • 1 ml (1/4 tsp) ground nutmeg
  • 0,5 ml (1/8 tsp) salt
  • 125 g (1/2 cup) plant-based milk substitute **
  • 2,5 ml (1/2 tsp) baking soda
  • 110 g (1/2 cup) cane sugar
  • 60 ml (4 tbsp) light olive oil
  • 1 large egg, separated 
  • 5 ml (1 tsp) vanilla extract
  • 1 ml (1/4 tsp) cream of tartar
  • Vegetable oil, for frying

Cinnamon sugar:

  • 75 g (1/3 cup) cane sugar
  • 2,5 ml à 3,5 ml (1/2 to 3/4 tsp) cinnamon, to taste
    Blend and set aside.

PREPARATION

  1. In a medium bowl, blend the flour, baking powder, nutmeg and salt. Set aside.
  2. In a small bowl, dissolve the baking soda in the plant-based milk substitute. Set aside.
  3. In a large bowl, combine the sugar, oil, egg yolk and vanilla. Beat with an electric mixer until smooth and airy.
  4. Add the baking soda mixture, beat again.
  5. Add the dry ingredients to the liquids and mix with a wooden spoon until a uniform mixture is obtained.
  6. Beat the egg white with the cream of tartar until firm, then fold into the batter with a spatula.
  7. Let the dough rest for 15 minutes.
  8. Meanwhile, heat the oil in the fryer to 180 °C (350 °F).
  9. Using the small ice cream scoop, place 8-10 lumps of dough at a time in the oil. Dip the scoop in water if the dough sticks.
  10. Cook for about 3 minutes on each side. The doughnut bites are ready when they're golden.
  11. Place on a plate lined with paper towels to absorb the excess oil.
  12. Let rest for 3 minutes then roll the doughnuts in the cinnamon sugar. Let cool on a wire rack.
  13. Continue until all the dough is cooked.
Doughnut bites Recipe Gluten-free, dairy-free (casein-free) and hypotoxic* By: Cuisine l'Angélique

Delicious chewy, soft, gluten-free doughnut bites!

TIP

* HYPOTOXIC METHOD :
Deep frying does not comply with the hypotoxic diet. For the hypotoxic version of this recipe, you can use a doughnut mold in the oven or a doughnut machine, and follow these steps:

  1. According to the chosen method, preheat the oven to 180 °C (350 °F) or heat the doughnut machine.
  2. Brush the doughnut machine cooking surface or the doughnut mold with oil.
  3. Spoon a small quantity of dough onto the molds.
  4. Conventional oven  : bake on the middle rack of the oven for about 15 minutes or until an inserted toothpick comes out clean.
    Doughnut machine  : close the machine and cook for 3 to 4 minutes. Turn the machine and cook for another 3 to 4 minutes.
  5. Remove the doughnuts from the molds and cool on a wire rack.

** If you do not follow a dairy-free diet, you can replace the plant-based milk substitute with regular milk.

VARIATION WITH CHOCOLATE

  • Reduce the amount of flour to 185 g (1 1/3 cups)
  • Add  50 g (1/2 cup) cocoa to the dry ingredients
  • Replace the nutmeg with the same amount of cinnamon
  • Increase the amount of sugar to 145 g (2/3 cup)
  • Double the egg amount (2 eggs total)

You can roll the doughnuts in sugar without cinnamon.