Deep Fried No-No

You know those foods that you LOVE but just cannot get yourself to eat because they are so incredibly bad for you? I have a list. It includes Ben & Jerry’s Ice Cream (or any ice cream that comes in that small container that screams “757 grams of fat per spoonful!”) and anything deep fried. I think Funnel Cake was made to torture us… so yummy, sooooooooo very bad. And don’t even get me started on Mozzarella Sticks. Seriously, folks. Batter dipped, deep fried cheese. The food of champions, right there. Still, those sticks were probably my Achilles Heel in the war of Katie versus Deep Fried Food. If anything was going to get me to eat fried food, it was that.

And let’s not forget doughnuts. Yes, I know they are no longer on my list of safe foods (unless, of course, you make my outrageous GF Pumpkin Doughnuts… for guests, of course!) but still, there was something about the smell of a Dunkin’ Doughnut that had the ability to almost make me forget my list and snarf one down. Hey, don’t judge me. I said almost. *wink*

If doughnuts were at the top of your list prior to giving up gluten, I have a sweetly wrapped little gift for you. A nugget of love.

Donut Bites. No deep frying involved. Yes, you read that right.

Below you will find a recipe for little bites of doughnut goodness, BAKED. Let me make something clear, though. It may not be fried, but that doesn’t mean it’s actually good for you.

Make these for a Sunday brunch with friends as a little sweet treat to compliment your omelets and fruit. Have one (let’s stress the importance of the word “one”) with a cup of tea after a long, tiring day.

A nugget of love. For you, my friend and fellow gluten-free foodie.

Do you feel warm and fuzzy?

Gluten Free Doughnut Bites

½ cup sugar

¼ cup butter, melted

¾ tsp ground nutmeg

½ cup milk

1 cup Pamela’s Baking Mix

Topping:

¼ cup butter, melted

½ cup sugar

1 tsp cinnamon

Preheat oven to 375. Spray 24 mini-muffin cups with non-stick spray.

Mix ½ cup sugar, ¼ cup melted butter and nutmeg in a small bowl. Stir in the milk and then add the Pamela’s until combined. Fill the mini-muffin cups half full.

Bake for 15-20 minutes until golden brown.

Put remaining ¼ cup melted butter in a small bowl. In another small bowl mix together remaining ½ cup sugar and cinnamon. Remove muffins from the cups, dip each in butter and roll in the cinnamon-sugar mixture. Allow to cool completely.

Makes 24.