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My daughter, Jazlyn, is anaphylactic to egg, dairy and nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 11 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.















Friday, July 20, 2012

Egg Free, Dairy Free, Nut Free Jazzy’s Simple and Delicious Doughnuts

The Boy Scouts were making these doughnuts at a Spring festival. I finally found a safe refrigerated biscuit so that I could make some at home for Jazlyn. She absolutely loved them and couldn't get enough. I can't believe how perfect these doughnuts are, crispy on the outside and soft and fluffy on the inside. They are best eaten right away. If you store some for later, they loose their crispiness, but they were still good. I'm so excited to have a doughnut for Jazlyn that has the taste and texture of a bakery doughnut.



Jazzy’s Simple and Delicious Doughnuts

Tubes of safe refrigerated biscuits
Oil for frying
Cinnamon sugar, confectioner’s sugar, melted safe chocolate, Vanilla Glaze and/or Chocolate Glaze

Place 1/4 – 1/2" of oil in the bottom of a deep skillet over medium heat. Remove the biscuits from the tube. Use your fingers to punch a hole in the center then stretch the hole to form a doughnut. Once the oil is hot and bubbly, gently place some of the biscuits into the oil. In my skillet I was able to place 10 biscuits per batch. Fry until lightly golden, flip with tongs then fry until the other side is lightly golden. Remove the doughnuts from the oil onto paper towels to drain and cool for a few minutes. Roll the doughnuts into the toppings you desire. Best if eaten immediately. Leftovers can be stored in a tightly covered container but they will lose their crispiness.

Vanilla Glaze
1/2 cup confectioner’s sugar
1 tsp vanilla
1 tbsp soy milk

Chocolate Glaze
1/2 cup confectioner’s sugar
2 tbsp cocoa powder
1 1/2 tbsp soy milk

For either of the glazes, thoroughly combine all of the ingredients until smooth.

Shared with Full Plate ThursdayIt's a Keeper ThursdayTastetastic ThursdayCreative ThursdayFantastic ThursdayFood on Fridays, Foodie Friday, Sweet Tooth Friday, Weekend Potluck, Allergy Friendly Friday, Check Me Out Saturday, Sweets for Saturday, Seasonal InspirationSweet Saturday, Think Pink Sunday, Scrumptious Sunday, Church Supper, Sweet and Simple Sunday, My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Mouthwatering Mondays, Makin' You Crave Monday, Trick or Treat Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Friendly Wednesday and Delicious Dishes.

6 comments:

  1. Great idea to make donuts from refrigerator biscuits :)

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  2. Hi Julie,
    These are awesome donuts, I wish I could have one right now. Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  3. We couldn't find any safe biscuits here, so we used the Pillsbury pizza dough in a can and it worked great!

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  4. What a yummy recipe and easy too! Thanks so much for sharing at Mix it up Monday :)

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  5. My kids make donuts once a year, but with this recipe we could make them more often.

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  6. How fun! I have never made doughnuts with my kids before, and we have several friends with allergies so I am looking forward to making these for them. Thanks for sharing at Mangia Mondays - I am featuring you today for July's features! Look forward to checking out more of your recipes over here!

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