Thursday, January 31, 2013

Gluten Free Dairy Free "Munchkins" and Mini Donuts

 



When I picked up my daughter from preschool yesterday, her teacher told me that they were having DD Munchkins for a birthday party tomorrow. I avoid all foods that are not made with real wholesome ingredients. Even if it's a dessert and made with sugar I still want it to have clean, real ingredients. I have made it my goal to find a replacement for every snack that my kids may see and want. They have never asked for a Munchkin. Now I realized this is one thing they are going to come across a lot and I need to find a replacement. I never want my daughter to feel left out just because she has allergies, so I started searching online, and in every cookbook I had in my kitchen and couldn't find something that would come out round but be donut-like. Then I remembered that I bought this cake pop pan in Target and haven't used it yet. I used the Vanilla cake donuts from Babycakes NYC posted here. Now I've got a perfect Munchkin replacement. Whew, I can breathe again :)

Find the recipe for vanilla cake donuts here. Bake at 325 degrees for 14 minutes. Let cool for 5 minutes then remove top of pan and let sit for another 5 minutes before removing from pan.

Since I wanted a variety of "Munchkins", I made half the batter vanilla and then took the other half of batter and made them chocolate by adding 1/4 cup of cacao powder to the mix and 1 more tablespoon of applesauce.

You can also find Babycakes NYC chocolate cake version in this book.



For more about Babycakes NYC visit their web site here.

For the vanilla Icing, I mixed 1 cup of Powdered Evaporated Cane Juice with a tablespoon of water and a teaspoon of vanilla to make a glaze. If it gets to thick, add a little more water to thin it out.

For the powdered ones I just used Powdered Evaporated Cane Juice and rolled the "Munchkins" in it.

These also make really good mini donuts. Just add the batter to a mini donut pan and bake for 14 minutes.


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