Agave-Sweetened Plain Donut

• 1/3 cup melted refined coconut oil oir canola oil, plus more for brushing the trays
• 3/4 cup rice flour
• 1/3 cup sorghum flour
• 1/2 cup potato starch
• 1/4 cup arrowroot
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 3/4 cup agave nectar
• 6 tablespoons unsweetened applesauce
• 1/4 cup vanilla extract
• 1/4 cup hot water

1. Preheat the oven to 325F.
2. Brush 2 six-mold donut trays with coconut oil and set aside.
3. In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, salt, baking soda, and xanthan gum.
4. Add the agave nectar, coconut oil, applesauce, vanilla, and hot water and mix with a rubber spatula just until the ingredients are incorporated.
5. Continue mixing until the batter is smooth.
6. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold.
7. Using a toothpick, spread the batter evenly around the mold.
8. Bake for 8 minutes, rotate, and continue baking until the donuts are golden brown, about 8 minutes more.
9. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing.
10. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.
11. Coat them with your choice of topping (see page 131).

coconut oil, rice flour, sorghum flour, potato starch, arrowroot, baking powder, salt, baking soda, xanthan gum, nectar, unsweetened applesauce, vanilla, hot water

Taken from www.epicurious.com/recipes/food/views/agave-sweetened-plain-donut-378114 (may not work)