Pink Frosted Donuts

​gluten free - dairy free - vegan - nut free - yeast free - soy free - egg free

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I've been thinking a lot about childhood lately. 

I love seeing the world through Grey's eyes. How he lights up at every little thing. How the simplest joys make him laugh those beautiful deep baby belly laughs. It all got me thinking about my childhood. Joy. Innocence. Peace. Playfulness. 

I adored my childhood. I was blessed to have attentive, loving parents, a mom who stayed home with us and a dad who worked so hard for us but then gave his all on evenings and weekends. I want to make a happy home for Grey to thrive and feel like his imagination can soar to heights greater than I could imagine. And I want to go on that incredible journey once again, this time, letting him take the reigns and just really let him be little and be uniquely him. 

(just took a quick break to let him chase me in his walker, emitting squeals of laughter)

See what I mean? Glorious. 

And reminiscing about my childhood got me thinking about the food of my childhood. 

Which got me thinking about comfort foods.

Which, of course, led to thinking about donuts. 

Which if you've hung around here since my pregnancy you can see it's become an obsession of mine to perfect the allergy-friendly donut. My Blueberry Powdered Sugar Donut, My Double Chocolate Donut and my Apple Cinnamon Glazed Pumpkin Donut are a few of my top recipes here at Nosh and Nurture, proving to me that other people have a love for the circular pastry as much as I do.

Have I told you lately that I love you?

One of my favorite donuts to get at the shoppe on weekend mornings with my dad was the Pink Frosted with Rainbow Sprinkles. Because it was colorful, girly, sweet and just made me happy. 

But, of course, loaded with yeast, gluten, sugar and dairy, (and God knows what else) these are no longer on my list of accessible morning breakfast items. So when weekends roll around and I find myself reminiscing of sweets of the past, I get my booty into the kitchen to try to create something that hints of days can by while meeting my nutrition seal of approval. 

And these babies (colored with freeze-dried strawberries) allowed me to visit a bygone era where sprinkles and pink stained confectioners sugar were the staples of a Saturday morning cartoon binge. 

I'm thinking of adding 10 or so more custom donut recipes to the blog (I have plans for an allergy-friendly Apple Fritter, A Maple Bar, a Cinnamon Roll and more) and then maybe turning them into a book. Not sure yet. Still feeling it out as I have another book on my 2017-2018 business plan that's been in the works for some time. That's all to say, enjoy them while they're here, as they may move into a little book home of their own one day. 

Would love your ideas on some others to recreate! What is YOUR favorite donut that you miss?

Ingredients: 

​Dry: 
1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
1 tsp. Cinnamon

Wet: 
1/4 C. Honey (Maple Syrup or Agave for vegan)
1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk)
1 tsp. Apple Cider Vinegar
1/2 tsp. Vanilla Extract
3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)

Frosting: 
1 C. Confectioners Sugar
1/2 C. Freeze Dried Strawberries, ground to dust
1 TBSP. dairy-free milk
Dye-Free Rainbow Sprinkles (I use India Tree) 

Directions: 

Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)

In a small mixing bowl, mix together all wet ingredients.. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

While the donuts are cooling prepare your frosting. Mix all ingredients and microwave for 30 seconds. 

Once the donuts are cooled completely (10-20 minutes total) Dip 2-4 times per donut to get a good, thick glaze and top generously with sprinkles. 

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