*Puts on nerdy glasses, clears throat* AHEM! The topic for today is ‘Why is Vic having sugar cravings?’
One, could it be that her lunch was not filling enough? Therefore leading to 10-minutes-later need sugar slump?
(veggie stir-fry, scrambled egg, stir fry chicken + rice, is more than enough!)
Two, could it be that she is working out way too hard and not being fed enough?
(hello, earth to belly, I repeat, walking 10 minutes sloooowly to the train station is NOT counted as exercise)
Three, could it be that she’s just greedy and wants to find an excuse to eat sugary sweets?
Whatever it is, sugar cravings need to be curbed and when tea-drinking, gum-chewing, nougat-munching, grape-eating, rowntree-fruit-pastille-ing (I’m so obsessed!) doesn’t work, abandon all logic of being healthy and bake these. Gluten-free chocolate cake doughnuts by Kate Demasco. Pure genius.
Chocolate Cake Doughnuts
3 oz best-quality semisweet chocolate (70%), finely chopped
3 tbsp unsalted butter
1 3/4c GF flour blend
1/2 cup caster sugar
1 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/3 c whole milk + 1 tbsp apple cider vinegar (mix together in a bowl)
1 large egg
1 large egg yolk
1) Melt the chocolate and the butter in the microwave.
2) In a large bowl, whisk together 1 cup of the flour, the caster sugar , cocoa powder, baking powder and baking soda. In a second bowl, whisk together the soured milk, egg and the egg yolk.
3) Make a well in the centre, pour in the buttermilk mixture and mix with a whisk. Add the chocolate mixture and blend. Sift the remaining flour over the batter and mix thoroughly.
4) Transfer the dough to a 12 x 14inch sheet of waxed paper. Place a second sheet of waxed paper over the top and roll out the dough (I just pat mine out) to 3/4inch thick. (I made mine thicker because GF batter seldom rise as high as normal batter).
5) Freeze for 30 minutes.
6) Remove dough from freezer and dust with flour. Using a 3-inch round cutter, cut out the doughnuts. Cut out the middlewith a 1-inch cutter. (I just used small heart=shaped cutters).
7) Chill dough in the fridge for 30minutes, up to 1 hour. (Mine still kept it’s shape so I fried it immediately)
8) In a large high-sided skillet, heat 2 inches of oil to 350degreesF. Working in batches, fry the doughnuts, 35 seconds per batch. Drain and dip into the glaze. (To test for doneness, break the first one open to make sure it’s cooked through)
1 cup confectioner’s sugar
2 tbsp cocoa powder, unsweetened
1/2 tsp vanilla extract
Whisk together the confectioner’s sugar, cocoa powder and vanilla. Add in 2 tbsp of hot water and whisk until glaze is smooth. The glaze will be VERY thick, but the warm doughnuts will melt it. If it gets too thick though, adjust consistency by adding a few drops of water. Dip in SPRINKLES if you love it, like me.