Chocolate chip doughnuts {dairy-free}

Whoops, I disappeared for a while there! We're still recovering from two and a half weeks of traveling, followed by too much everything-is-breaking excitement when we got home, but more about that soon. Today, I'm writing about doughnuts.

It is practically Lent. How is that possible? I feel ridiculously unprepared; I still don't even know what time zone I'm in half the time, let alone what liturgical season it is! But because Wednesday is Ash Wednesday, we're celebrating Tuesday with rich, traditionally non-Lenten fare. We often try to pick up traditional foods from one of our ethnic backgrounds on holidays or other notable days, and for Shrove Tuesday we're going with both English—pancakes—for supper, and German—doughnuts—for breakfast. Matt and I each have both German and English in our family trees, but I only grew up hearing about eating pancakes for Shrove Tuesday, while he grew up hearing about Fasnaucht Day. But really, why not do both? We'll have one great symbolic "using up" of the rich foods before our Lenten fasting begins.

I feel rather silly, making dairy-free versions of these supposed dairy-full treats, but oh well. Maybe next Shrove Tuesday Kit and I will be able to have milk.

Chocolate Chip Doughnuts

3 tablespoons coconut oil, melted

4 tablespoons canola oil

1/2 cup sugar

1/3 cup brown sugar

2 eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon fresh grated nutmeg

3/4 teaspoon salt

2 teaspoons vanilla extract

2 1/2 cups flour

1 cup almond milk

3/4 cup chocolate chips

Cream oils and sugars together, then beat in eggs. In a mixing bowl, combine dry ingredients, then thoroughly stir in oil/sugar/egg mixture and almond milk. Fold in chocolate chips. Spoon batter into greased doughnut pan, not quite all the way up to the tops of the wells, and bake at 425 F for 10-15 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before removing doughnuts to a wire rack to cool completely.

Notes: when making these dairy-free/soy-free, remember to check ingredients on the chocolate chips and cooking spray! If allergies aren't an issue, you can feel free to use cow's milk instead of almond milk and 4 tablespoons of butter instead of the 3 tablespoons of coconut oil. 

Also, per our highly scientific experiment wherein I forgot to grease the pan the first time and the doughnuts stuck and tore when I tried to take them out, even silicone pans should really be greased if you want the best odds of getting your doughnuts out in one piece.

Recipe adapted from these doughnuts from King Arthur Flour.