Doughnuts Donuts

100% Whole wheat flour doughnuts

There is one doughnut I know of we can eat. It's a gluten free doughnut in the freezer section at our local natural foods market, and it's pricey. So, we make our own, and it's much nicer to have a fresh one from the fryer. All other doughnuts seem to be loaded with milk, soy, and nuts are everywhere in a bakery.

With all of our food restrictions we try not to worry about fats, and less about sugar. I do use organic sugars, and syrups and healthy fat oils however. We like Rice oil for frying.

Recipe:
Again, I don't follow one directly. I often google recipes, and for this doughnut I used the a yeast risen dough. I also like a "cake doughnut" recipe, putting to use all of our substitutions. They are quite good with fresh grated nutmeg in them. Whenever a recipe calls for shortening I replace it with oil and applesauce. Something about that combination is perfect for making this moist and delicious.

Because I don't stick to a recipe, sometimes the donuts aren't perfect, but anything deep fried with a sugar glaze is still pretty good!

Mix powdered sugar with water, or milk, and a touch of oil, vanilla and food coloring optional, to glaze the donuts out of the fryer. I've used beet juice to color frosting's before because I was worried about a reaction. I hope to find some natural food coloring that don't change the flavor, because the beet juice was a little overpowering (although the kids didn't notice).

These things are gone faster than you could imagine, and I can feel good about my kids eating them--that can't be said about most doughnuts!

Our Pizza

dairy and soy free pizza

You just have to pizza to survive, right? My kids love it, I love it, and even my dairy loving husband loves it.

The crust:

I use a standard pizza crust recipe, and use my milk alternatives and olive oil. I don't usually measure, just add a cup or two of flour, proofed yeast, a splash of "milk" and olive oil and kneed in my stand-up mixer. I let it double then spread it out on a floured pizza pan. Sometimes I add garlic to the bread, but not when I split the dough in half and make doughnuts with the other half, yum. I haven't found a pre-made crust we can eat. I know there is a dairy-free one in the pizza topping isle, but it does contain soy.

Toppings:

crushed tomatoes with Italian seasoning OR jarred marinara sauce (be careful for allergens here)
-spread the tomato then drizzle with olive oil
caramelized onions (brown on low for 7 mn or so)
diced green peppers
olives
sausage
artichoke hearts
onions
-drizzle with more olive oil and salt and pepper to taste
*on this pizza we tried goat cheese, which our son picked off, but the rest of us enjoyed with mild reaction to it. Next time I won't try it. We just have to keep trying new foods in hopes there isn't a reaction this time.

Put the pizza in a HOT oven, 475 degrees or more. I like a pizza stone for a crispier crust, but the kids like a more bready crust. Cook 12 mn

This pizza doesn't last long, and we serve it with organic soda so we really feel spoiled.

I've also mixed nutritional yeast flakes in water, added some salt and garlic, and dotted the pizza with it. The nutritional yeast has a very cheese like flavor. And lately we have found a great cheese subtitute the whole family loves. Check out Mayfare Food Products out of Bozeman, MT. It is made by parents with allergic kids :) http://www.wayfarefoods.com/ I found it at Huckleberry's Market. ENJOY!