LIVING FREE HEALTH AND LIFE

Pumpkin Donuts Made Allergy Friendly

• 1 1/2 cups loosely packed Bob's Red Mill Gluten Free All Purpose Flour
• 1/4 cup sugar
• 1 T. baking powder
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/8 tsp. allspice
• 1/8 tsp. ginger
• 1/4 tsp. salt
• 3/4 tsp. xanthan gum
• 1 1/2 tsp. Ener-G Egg Replacer mixed with 2 T. warm water
• 3/4 cup rice milk
• 6 T. canned pumpkin
• 2 T. dairy and soy free shortening, melted
• 1 tsp. vanilla

1. Preheat oven to 325 by Discount Buddy">degrees.
2. Thoroughly mix the dry ingredients.
3. In a seperate bowl, mix the egg replacer, rice milk, pumpkin puree, melted shortening and vanilla.
4. Slowly stir the wet ingredients into the dry ingredients.
5. Mix until smooth.
6. Place about 3-4 tsp. batter in each donut spot in donut baking pan.
7. Bake for 15-16 minutes.
8. If dipping in sugar cool donuts in pan for 5 minutes before trasferring to cooling rack. If glazing donuts, cool donuts in pan for 15 minutes before transferring to cooling rack. (This tip I learned from Erin McKenna of Babycakes NYC).