I wanted Ash to experience a doughnut so I attempted these dairy, egg and nut free beauties.  Never in a million years would I have ever guessed that I would make doughnuts from scratch! After all, I am the girl who used to live off of ramen noodles, fried egg sandwiches (ironically enough) and cereal.  These donuts turned out great and you would never guess they were allergen friendly. 

What you will need:

vegetable oil for frying

3/4 cup unsweetened applesauce

2 teaspoons vanilla

3/4 cup granulated sugar

3 tablespoons dairy free margarine (melted)

4 1/2-4 3/4 cups unbleached all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt ( I use Kosher)

1 cup soy or rice milk

Heat oil in a large pot.  While the oil is heating, combine the applesauce, vanilla and 3/4 cup sugar. Add the margarine and mix well.  In a separate bowl, combine 4 1/2 c flour, baking powder, 1 tsp cinnamon, nutmeg and salt with a whisk. Add the flour mixture and the rice milk alternately to the applesauce-margarine mixture.  Add more flour if needed to make a smooth and not too sticky dough.  Transfer the dough onto a lightly floured board (or counter) and knead for about 1 minute.  Roll it out into a 1/2 inch thick circle.  Dip a doughnut cutter (I used a drinking glass) into the flour and cut into the dough.  Remove trimmings and re-roll. Repeat the process.  Put a few doughnuts into the hot oil. Avoid over crowding.  Fry until they rise to the surface and turn them over.  They will be golden brown on both sides.  Lift them out with tongs and place them on paper towels.  Mix together 1/2 cup sugar and 2 teaspoons of cinnamon. Roll your doughnuts in the mixture. Shake off excess and enjoy!  (To make my doughnut holes I used a pill bottle)