Living & Loving Gluten & Casein Free is an informative and creative blog to enlighten those facing the challenges of a Gluten Free Casein Free lifestyle! There are original recipes and other recipes I have acquired along my GFCF journey! With tips, tricks and modifications to enhance your recipes and entice your taste buds. Topics include trips to the grocery store to find the best products available, awareness of ingredient labels, money savings with on-line ordering and understanding and providing answers in overcoming your daily frustrations and challenges. The blog will also take on issues with eating out, family meals, children lunches, traveling and planning for meals on the go. Living & Loving Gluten & Casein Free is here to lend a hand and to demonstrate the most effective and delicious ways to cook GFCF and stay within your budget.
Cheers! Ashley Lyerly
Saturday, September 11, 2010
1 T Oil for mix, and 4 cups oil for frying pan
¾ cup Milk of choice-casein free-soy, rice, coconut
1 T Applesauce
1 t cinnamon
1 t Vanilla
½ cup Apple pie filling
1 T cinnamon
½ cup sugar
1/3 cup soy butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.
Follow pancake mix directions but cut the liquid in about half. Whisk together all ingredients except cinnamon, vanilla and apple filling. Add 1t cinnamon, save 1 T for cinnamon and sugar mix, vanilla and apple pie filling whisk well. You want it to be thicker than pancake batter and be able to dollop into frying pan or fryer. If you don’t have a fryer which I don’t, use a non stick frying pan, fill ¾ way heat to about 180 degrees. Use a small ice cream scoop or a tablespoon to scoop and dollop doughnuts into oil. Turn over once they start to brown. Fry until golden brown, place on paper towels on top of a cooling rack. Toss in cinnamon and sugar or dip in glaze when ready to serve.
*Tip-Coat in cinnamon and sugar mixture when you are ready to serve or else the sugar starts to get gooey.
This takes a lot of oil—save and reuses for more delicious doughnuts!