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1
Preheat the oven to 350F.
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2
Lightly grease 8 donut molds with canola oil.
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3
In a small bowl, make buttermilk by combining the rice milk and cider vinegar.
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4
In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
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5
In a large mixing bowl, whisk together 1/2 cup of the granulated sugar, the baking powder, baking soda, salt, xanthan gum, and nutmeg.
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6
Stir in the flaxseed mixture and the buttermilk mixture.
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7
Gradually add the baking mix and stir until the dry ingredients are thoroughly combined but the dough is still soft.
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8
Spoon the dough into a large pastry bag fitted with a wide tip and pipe the batter into the prepared molds.
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9
Place the molds on a baking sheet and bake for about 18 minutes, or until the donuts are golden and firm.
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10
Remove the donuts from the oven and turn them out onto cooling racks to cool.
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11
Pour the confectioners sugar into 1 paper bag, and combine the cinnamon and the remaining 1/2 cup of granulated sugar the other bag.
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12
Drop the donuts into one bag or another and, holding the top of the bag tightly closed, shake the bag to thoroughly coat each donut.
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13
Serve immediately.
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14
Variation: Fried donuts
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15
Heat a couple of inches of canola oil in a deep pot to 360F.
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16
Prepare the donuts as instructed, but instead of spooning the batter into a pastry bag, carefully drop it by large spoonfuls into the hot canola oil, without crowding, and fry for 1 to 2 minutes per side, or until golden.
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17
Remove the donuts from the oil with a slotted spoon and drain them on paper towels.
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18
Continue with the remaining dough.
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19
Then continue with coating the donuts as instructed above.
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20
Serve immediately.
