This morning came and I was more excited than ever.
Today was the day that I did the “impossible.”
Gluten-free AND vegan doughnuts.
I am really very excited to show you.
So you guys know, I used this gluten-free all-purpose flour mix. It was excellent. No offensive flavors or odors. (Stay away from bean flours in desert. Trust me.)
In case you didn’t know, today is National Glazed Doughnut day. I decided to attempt a gluten-free and vegan sweet potato doughnut. It sounds absolutely crazy, but it was delicious. This post is also my entry to this month’s “Go Ahead Honey, It’s Gluten-Free.” Want the recipe?
Sweet Potato Doughnuts- Gluten-free and vegan.
Vegetable oil- enough to float your doughnuts.
Heat this to 375 degrees Fahrenheit.
1 cup of warm almond milk.
5 tsp of dry yeast. (Sorry to all who are sensitive to this.)
1 pinch of sugar.
Stir these three and set aside. Watch it though, yeast is crazy.
2 cups of gluten-free all-purpose flour mixture.
1/2 cup of mashed sweet potatoes.
1/2 tsp of sea salt.
1/4 cup of brown sugar.
Mix these with a fork.
Add the yeast mixture plus 1 tsp of vanilla extract to the flour mixture and, well, mix.
For the glaze, I just did a simple syrup. You, on the other hand, can get creative.
I hope you enjoyed this post, guys!
Does anyone love sweet potato as much as I do?
To update you guys on The Crue Cart, I’m still working on raising capital. If you know anyone who would donate as little as $5 to this vegan and gluten-free start-up, send them here.
Give Peace A Chance,