Last week or so Andy was missing cider doughnuts. I never had them, but he did. When I ask him where he had them he says, “the northeast.” This frustrates me because I think of myself as being from the northeast, even though technically I’m not. I’m from Maryland, which is just south of Mason-Dixon line. Still I think Annapolis feels like the northeast, like some suburbs of Philadelphia (Andy and I met in college in Philadelphia), and Newport, Rhode Island, for example. But he is, or was, more of a northeasterner than I am. I never heard of cider doughnuts or pirogies (until college). I go to the “grocery store,” not “the market” (unless it’s the farmers market). I wear tennis shoes (pronounced, “tenni-shoes”) not “sneakers.” I use maple “surup”, not syrup. And so on, and so on.
So I made cinnamon gluten-free donuts. They’re donut hole size… at least I think they are. I haven’t actually even seen a donut hole in practically 10 years now. Anyway, you get the idea. I hope you like them!
Cinnamon Gluten Free Donuts
gluten-free, paleo, dairy-free
about 1/3 cup coconut sugar
water to wet the donut tops slightly
- Preheat the oven to 375 degrees.
- Whisk together the dry ingredients, and in a separate bowl mix the wet ingredients with an electric mixer.
- Add the dry ingredients to the wet ingredients then blend with an electric mixer.
- Use a 3/4 oz (size 40) scoop with a lever or your hands to make the balls, and put them on a cookie sheet lined with unbleached parchment paper.
- Bake for about 15 minutes.
- Add some water to a small bowl, and some coconut sugar to another small bowl.
- When the donuts are cool enough to touch, dip them into the water and then press them firmly into the sugar. (The water is just to help the sugar stick).
- When all of the bites have coconut sugar tops turn the oven to broil, and put them under the broiler for about a minute to slightly melt the sugar. Keep a close eye on them the whole time.
- Enjoy warm.