Cinco de Mayo has always been a favorite holiday of mine...except for those few years in college where I may have, er, overindulged...
But this holiday isn't just about margaritas and one tequila, two tequila, three tequila, floor. There's a rich food history that comes with it, too.
PBW [pre-Bubble World], Mexican was always one of my favorite cuisines. I loved all of the classics, from enchiladas with mole sauce to the ever simple snack of corn tortilla chips with fresh guacamole.
But then came the day when my homemade salad of black beans, diced red onion, and a chipotle cumin vinaigrette sent me to an emergency room after anaphylaxis set in.
My Mexican-cuisine loving world came to a screeching halt after that fateful May day. Mexican staples like beans, corn, and avocados were written in ink on my "List." These were devastating losses. No more chips and salsa over margaritas with friends, no more Sunday chili parties, no more chopped avocado atop my salads or schmeared on my sandwich du jour.
But alas, this does not end as a sob story, dear Bubble amigos! I may not be able to enjoy my favorite classic Mexican dishes, but I can still enjoy a Cinco de Mayo-inspired sweet treat!
This donut recipe incorporates all of the classic components of a traditional margarita: tequila, fresh lime juice, and a citrusy-sweet finishing note of agave and orange by way of an ever-so-easy glaze. The alcohol of the tequila is baked off while these delights are nestled in the oven, but it leaves behind an amazing flavor sensation without the bite...or Seis de Mayo hangover.
If you don't have a donut pan on hand, these can easily be made as cupcakes or mini cupcakes. For my garnish, I used a twist of lime and a sliver of a candied orange.
Prep time: 10 minutes | Cook time: 10-12 minutes | Total time: 20-22 minutes | Servings: 12 donuts
- ½ cup warm water
- 3 tablespoons ground flaxseed
- ⅓ cup light olive or canola oil
- ⅓ cup agave nectar
- 1 oz. tequila blanco
- juice of 1 lime
- zest of 1 lime
- 1 cup BG BAKES GLUTEN FREE ALL-PURPOSE FLOUR
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Preheat oven to 375 degrees and generously grease a donut pan with allergy friendly oil.
In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for a minimum of 5 minutes. This will serve as your “egg” in the recipe.
In a large mixing bowl, combine flax "egg" with oil, agave, tequila, lime juice, and lime zest; whisk until well combined. Sift in flour, baking soda, and salt; mix until well combined. Batter should be smooth and slightly thick.
Spoon batter into greased pan, evenly filling each mold to ⅔ full. Bake for 10-12 minutes or until cake tester comes out clean. Donuts should spring to touch.
Allow donuts to cool in pan for 5 minutes, then transfer to wire rack for remainder of cooling. When eaten, texture should be spongey and moist.
Top with Orange Agave Glaze [recipe below] and garnish festively.
ORANGE AGAVE GLAZE
Prep time: 5 minutes | Total time: 5 minutes | Servings: 12 donuts
- 1 cup powdered sugar
- ½ cup dehydrated oranges
- 1 tablespoon agave nectar
- 1 tablespoon fresh lime juice
In a small food processor, process powdered sugar and dehydrated oranges until mixture is very fine. Continue to process while slowly adding agave and lime juice, one teaspoon at a time, until glaze is thick yet easily spreadable.
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