Quick and simple baking: Isabel's dairy free donut mix review
Tuesday night is bake-off night. The Great British Bake off, that is. Like many people across the UK, this is the time when I start searching the cupboards high and low for something sweet to snack on whilst watching the bakers make their glorious creations. For that reason, I like to have a homemade bake ready to share with my family before 8pm when the programme begins.
Although I'm a keen baker in my spare time (brownies are my go-to) balancing the desire to bake all day with the time constraints of normal life (and having a somewhat balanced diet) can be a struggle. My love for Chocolate Covered Katie's blog, where she shares healthy twists on traditional recipes, is considerable. Her ultimate unbaked frosted brownies? Life changing.
When a craving for donuts hit me out of the blue last Tuesday, I remembered that I had a sachet of donut mix sitting in the cupboard, which I had picked up on a whim in Morrisons a few weeks ago. Result! I then realised that you need a cake pop maker/donut tray to make them. Serendipitously, I had purchased a cake pop tray in Lakeland two weeks ago. I took it as the sign that I was meant to make these donuts.
The mix I used was the 'Isabel's Dairy Free Baked Donut mix'. Unlike a traditional plain flour and yeast based donut mix, these are mainly made from brown rice flour and potato flour.
The process of making them was surprisingly easy- just incorporate an egg, sugar (I used a mix of sugar and Truvia) and oil into the mix, and then add milk gradually until a soft batter is formed.
I half filled each of the cake pop moulds with the batter, added a 1/2 tsp of strawberry jam, and then filled the remainder of the moulds with the batter. I then baked them for about 15 mins at 180 degrees celsius. Once they were cooled, just pop them out of the moulds and dust with sugar (again, I used granulated Truvia).
The donuts were a real success, and received rave reviews from my taste testers. I was surprised by how light and airy they were, and the jam really took them over the edge. Instead of making mini donuts, using a ring mould and spreading jam on top would also work well. It only took me half an hour from start to finish to make them, so I'd definitely recommend the mix to those who enjoy baking with quick gratification!
Although I'm a keen baker in my spare time (brownies are my go-to) balancing the desire to bake all day with the time constraints of normal life (and having a somewhat balanced diet) can be a struggle. My love for Chocolate Covered Katie's blog, where she shares healthy twists on traditional recipes, is considerable. Her ultimate unbaked frosted brownies? Life changing.
When a craving for donuts hit me out of the blue last Tuesday, I remembered that I had a sachet of donut mix sitting in the cupboard, which I had picked up on a whim in Morrisons a few weeks ago. Result! I then realised that you need a cake pop maker/donut tray to make them. Serendipitously, I had purchased a cake pop tray in Lakeland two weeks ago. I took it as the sign that I was meant to make these donuts.
The mix I used was the 'Isabel's Dairy Free Baked Donut mix'. Unlike a traditional plain flour and yeast based donut mix, these are mainly made from brown rice flour and potato flour.
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