Pear Donuts (or fritters)

Here’s a quick and easy recipe for either a fried fritter or baked donut with fruit. I used pears but apples, peaches, plums, or any berry would work just as well. Simply substitute the other fruit in place of the diced pear and use a coulee of the same fruit in place of the pear sauce. For most people that would be apple since applesauce is readily available although it’s fairly simple to make fruit sauces, or coulees, from other fruits. Simply wash, core, and slice the stone fruits (no need to peel), place in a pot with a couple of tablespoons of water and cook until the fruit is soft, then puree. With the berries, it’s even easier because all you have to do is wash the fruit like blackberries or strawberries, and then cook them down (with a little water) before pureeing. Brown food again!

In a medium-size bowl add:

1 1/2 cups all-purpose, gluten-free flour

1 teaspoon guar gum

2 teaspoons baking powder

1/4 cup date sugar

1/2 teaspoon salt

1 teaspoon ground ginger (or grated fresh ginger)*

Stir to combine. Add:

1/2 cup non-dairy milk, such as oat or soy

1 tablespoon vinegar

1/2 cup pear sauce (or other fruit coulee)

Stir just until the dry ingredients are combined with the wet. Don’t overmix. In a 4-quart sauce pan or heavy, high-sided fry-pan, add:

2″ of oil (I used a combination of olive and avocado)

Heat to 375 degrees (use a cooking thermometer). For fritters, scoop out about 1/3 cup of the dough, form into a ball and flatten (use wet hands for this) before dropping into the hot fat. Cook 3-4 minutes per side (for a dough circle about 1/2″ thick). Should be golden brown. Only cook one or two circles at a time in the pot, more in the frypan.

For baked donuts, grease two 6-donut baking pans and spoon in dough. Bake at 425 degrees about 12-15 minutes or until the donut bounces back when touched. Cool slightly before unmolding.

Serve plain or with a glaze.