Delicous Donuts! *Wheat free and Vegan*

Last weekend we had one of those moments in a garage sale that gave us a major thrift shopping high. In the middle of kids books, puzzles and old toys, hid a beautiful large donut pan!!!!!! Charlotte quickly pulled it out and to our delight it only one dollar. We did a little happy dance as these pans are normally around thirty dollars. It was also never used and non stick. After a few high fives we decided it was time to pull out our other mini donut pan and make our favourite, wheat free and vegan donuts.
This recipe is one we love as it is gentle on our tummies and best of all these donut babies are baked.

Happy donut eating!

Our favourite Donuts
adapted from Vegan YumYum

Preheat oven to 350'F

Dry Ingredients

1 1/2 cups of Spelt flour
1/2 cup of Sugar
1 1/2 tsp of Baking Powder
1/4 tsp of Salt
1/4 tsp of fresh Nutmeg
1/4 tsp of Cinnamon

Mix all the dry ingredients together in a bowl and set aside.

Now in a small saucepan combine the following:

Wet Ingredients

1/2 cup of Soymilk
1/2 tsp of Apple Cider Vinegar
1/2 tsp Vanilla Extract
Egg Replacer for 1 Egg
4 Tbsp of Vegan Margarine, or Earth Balance

Cook over medium low heat and mix until the Vegan Margarine is melted. Watch the mixture and make sure it doesn't get hot. You should be able to stick your finger in the mixture and it should be warm.

When the dough is warm, add the dry to the wet ingredients and mix until just combined. It should be a soft dough.

Scoop dough into your ungreased lovely donut pan and bake for 12 minutes. Your tester should come out nice and clean. Invert the donut pan over a cooling rack to release donuts. Allow to cool before decorating.

Now if you feel like adding some delicious toppings we suggest:

Glaze:
1/2 Cup of sifted Icing Sugar
1 Tbsp of Soymilk
1/2 cup of sprinkles

Whisk soymilk and icing sugar together. Dip the donut in the glaze and then dip in the sprinkles. Transfer to a wire rack

To make a chocolaty glaze, add 4 Tbsp of sifted cocoa to the glaze.

Enjoy!