Vegan Double Chocolate Chip Mini Donuts - Gluten Free

         One of the biggest challenges I experience as a food allergy mom is letting my young children eat baked goods. As you may have already know, we are wheat, dairy, egg, soy, nut and peanut free.  Wait! Did I just write the basic ingredients for baking and told you that we can't have any? 

 

         Since I don't like my kids to feel left out especially when they are invited to birthday parties, I decided to devote a big deal of my time creating recipes that will satisfy that sweet craving.  One of my favorites, if you haven't notice by now are mini donuts.  I like these little treats because kids find it fancy. Grown ups like it for portion control. (Yeah right?)  For me, it's a matter of  portability.  I even started bringing these to family gatherings and luckily, they are well accepted.

 

         Two weeks ago, I brought these double chocolate chip donuts to my niece's birthday party.  These light and flavorful little desserts became an instant hit.  The non gluten free eaters didn't even care what's in it.  All they say is that it's really good as they keep on popping one after another. 

 

         Who says those who have food restrictions eat boring and tasteless food? 

 

- Roz 

     

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour (you can also use sorghum flour)

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1/2 cup raw cane sugar (I use organic)

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (any non dairy milk substitute, rice, almond, hemp)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil (you can also use sunflower or canola oil)

1 tsp. vanilla extract

1/2 cup mini chocolate chips (I used Enjoy life)

 

1. Make flax goo but combining the flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.

2. Preheat your electric donut maker. 

3. In a big bowl, whisk together the cocoa powder, oat flour, rice flour, potato starch and baking powder until well blended. Set aside.

4. Make "buttermilk" but adding the vinegar to the non dairy milk.  Let it stand for 3 minutes.  Don't worry if it starts to curdle a bit.

5. In another big bowl, cream the oil, sugar and flax goo.  Use can use either a stand mixer or handheld electric mixer for this. If you don't have either, you can just whisk it by hand until it is well blended and light in color.

6. While mixer is running on low, alternately add the flour mixture and non dairy buttermilk to the oil and sugar mix. Start and end with the dry ingredients. 

7. Fold in the chocolate chips.  Make sure you don't over mix the batter. 

8. Let the batter stand for 5-8 minutes.

9. Pour about 2 tablespoons of the batter on each donut cavity.  Top with a few pieces of chocolate chips.

10. Bake for 6-7 minutes. 

11. Transfer on a wire rack to cool before serving.

 

Super Easy Double Chocolate Pancakes

        I believe moms will agree that breakfast is the most challenging meal of the day.  Not only are we rushing to get something done, we also think about whether the kids will actually eat and finish their food just in time for the bus.  Sad to say but most of the time, most skip this important meal. 

        Before my children were diagnosed with food allergies, I confess I often rely on ready made waffles and pancakes.  You know, the ones that you just microwave or pop in a toaster.  Though they lack in flavor and loaded with "what are those ingredients?", I still admit that they are affordable morning life savers. 

         Fast forward to gluten, dairy, egg, nut and soy free diet, breakfast is still chaotic. Since this time, most packaged food is a big no-no, I have learned to do some shortcuts especially for breakfast.

       

    

        This Double Chocolate Pancakes were actually made with our favorite allergy friendly mix -  Cherrybrook Kitchen Waffle and Pancakes mix.  Instead of adding plain milk, water or milk substitute, I replaced the amount required with Chocolate flavored almond milk.  Yes, my children can take almond milk (Thank God!). Then added a few Enjoy Life Mini Chocolate Chips on top of the pancakes while cooking in the griddle.  Flip and wala easy and delicious breakfast!

          If you can't tolerate Almond Milk, don't worry, you can use any milk alternative --- flax, soy, coconut or even regular milk (if you are not dairy free) and dilute 1/2 tsp cocoa powder for every 1 cup of milk. The chocolate chips add a hint of sweetness which lessens the need for any syrup.  Thus lower sugar consumption for the little ones. 

       Here's an extra tip too.  Make a big batch of these pancakes when you have extra time in the weekends.  Instead of regular sized pancakes, I make it about 2-3 inches in diameter.  I found out that the consistency of mini pancakes reheats better than the bigger version .  Once the flapjacks cool, stack it up and transfer to either a ziplock bag or reusable covered container.  These pancakes store well in the fridge for 7 days.  When someone wants a quick snack or breakfast, place preferred number of pancakes on microwavable plate (single layer) and nuke on high for 10-15 seconds.  

        Take note, I didn't say freeze for later use.  After some trial and error, I realized that freezing these previously prepared gluten free, allergy friendly pancakes do not produce nice results once reheated.  I am not sure if it's the brand or ingredients in the mix but if you like to try, let me know okay. 

        Have a great week Frugalista Moms!

-Roz