Doughnuts

Source: Lydia H.

• 2 cups flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt

• 1 egg
• 2 T. Agave syrup
• 2/3 cup buttermilk
• 1/8 cup + 1 tsp. melted butter
• half a mashed banana
• 1-1/2 tsp. vanilla extract

Combine dry ingredients in one bowl and liquid mixture in a separate bowl. Mix wet and dry ingredients together, but do not over-stir the batter! Apply flour to table or counter top and kneed dough several times. If the texture is too soft put in fridge to chill for a half hour. Roll out dough to approximately half and an inch thick. Use a doughnut-cutter to cut out the doughnuts. Get a large pan and lid; fill to about 1-1/2 inches with oil. Heat oil on high until slightly bubbling, and reduce heat to low after first batch is cooked. Be careful, as the oil splatters back at you when you add the dough. Fry until golden brown on the underside, then flip them with tongs. Keep an eye on them. They cook fast and burn easily! When done, set them on a rack with paper towels underneath them to soak up some of the oil, and cool completely.

Yield: one dozen doughnuts and doughnut holes