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The inspiration for these little gems came from our friend Richard Wasson of The Methow Valley Ciderhouse.
Ingredients
Dry ingredients:
- 1 1/2 cups Emmer Flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom fresh-ground if possible
- 1/4 teaspoon nutmeg fresh-grated if possible
Wet ingredients:
- 1 large egg
- 3/4 cup milk or soy milk
- 1/2 cup coconut oil melted
Cinnamon sugar mixture for topping (optional)
- 1/2 stick butter melted (1/4 cup)
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cinnamon
Methods
- Rub wells of donut maker with oil. Pre-Heat donut maker.
- Mix dry ingredients together until well blended. Mix wet ingredients until blended. Blend dry and wet ingredients until thoroughly incorporated. Let the mixture sit for 5 minutes (Emmer Flour absorbs moisture). The batter should not be runny but able to pour with help from a spoon). Add more milk if necessary to get it to this consistency.
- Fill wells of donut maker ½ full with batter. Put the lid down and bake for 6-8 minutes until donuts are evenly browned. Take donuts out and set them aside to cool.
Cinnamon sugar topping:
- Melt butter. Mix sugar and cinnamon. Dip donuts in melted butter face down and sprinkle with the mixture.
- Note: These donuts are baked not fried. I know there are lots of folks who are not satisfied with only baked donuts. If you find yourself in this camp, you can bake them then fry them in your choice of oil!
