2 of my favourite donut recipes to celebrate International No Diet Day.
Content Warning: disordered eating
As I talked about in my post about Blueberry Donuts with a Lemon Glaze, donuts in general used to be a trigger food for my diet brain. They used to set all manner of calculations spiraling – how many calories did I just eat? How much sugar was in that? And when my disordered eating intensified in my 20s, I would feel sheer panic and shame after eating even a bite of one. I would also feel the same panic if I didn’t eat it, because in my mind, the act of not eating it was a giveaway to those around me that I might just have a problem with food.
I remember feeling like I couldn’t win. Even with the careful rules I constructed to make sure I didn’t binge, or restrict too much, I had fallen into the bottomless diet trap where you could never be thin enough, and if you felt full then you were doing something wrong.
Years later, after therapy and even more therapy, I still went rigid at the sight of certain foods – and it’s only with continued love, compassion, and endless patience that I can keep taking back the joy they bring.
And boy do they bring joy.
Here’s another winner at our house – the kids love the double hit of cinnamon along with side of cold almond milk – the perfect pairing for International No Diet Day or any day you are ready to celebrate yourself just the way you are.
Vegan, Gluten-free double cinnamon glazed donuts.Difficulty: Beginner
2 cups gluten-free flour (we use Bob’s Red mill 1-to-1)
1 cup sugar (we use coconut, but any will work)
1 tsp baking soda
1.5 tsp baking powder
1 tbsp cinnamon
1 pinch cardamom
1 cup almond milk (or other non dairy milk)
1 tbsp vanilla extract
1/4 cup melted vegan butter
- For Cinnamon Glaze
1.5 tbsp almond milk
1/2 cup icing sugar
1/2 tsp cinnamon
- Preheat oven to 350 F, and grease a donut tray. You can also use a muffin tin, or a mini bundt tray (which is what I happen to have).
- In a large bowl, mix everything together, adding dry ingredients to wet ones. Stir until smooth.
- Spoon into your greased tin, and bake for 20 mins. Remove from oven and cool for 5-10 mins.
- While your donuts are cooling, whisk all the glaze ingredients together.
- Glaze your donuts by dipping or by drizzling with a spoon, then set aside for 15 mins while glaze dries.
- Serve with piping fresh coffee or tea and a good book.