LIVING FREE HEALTH AND LIFE

Gingerbread Donuts and Cinnamon Buttercream Frosting

• 1 cup gluten free flour blend such as King Arthur Gluten Free All Purpose Flour (or other mix of brown rice flour, tapicoa starch and potato starch)
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. xanthan gum
• 1/2 tsp. salt
• 1 tsp. ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 2 T. dairy and soy free shortening, chilled
• 1/2 cup rice milk buttermilk (or 1/2 cup regular buttermilk)
• 1 tsp. vanilla
• 1 1/2 tsp. Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)

• 4 T. dairy and soy free shortening
• 1 3/4 cup + 2 T. powdered sugar
• 3 T. rice milk (or regular milk)
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon

1. Preheat oven to 350 degrees. Spray 9 donut cavities with cooking spray.
2. Whisk the dry ingredients together very well.
3. Add chilled shortening to dry ingredients and mix well with pasty cutter.
4. Add your buttermilk, vanilla and Ener-G Egg Replacer.
5. Mix well, but you will have some shortening lumps.
6. Fill donut pans, but not too full or you will get "muffin" top donuts.
7. Bake for 12 minutes.
8. Cool in pan a few minutes before removing to cooling rack.
9. Cool completely before frosting.

1. Using a stand mixer, beat shortening until fluffy. Add milk, vanilla and cinnamon and mix until until smooth and creamy.