Posts Tagged ‘donuts’

for the love of donuts.

Paul writes in his letter to the early church in Rome, “For I could wish that I myself were cursed and cut off from Christ for the sake of my people, those of my own race” (9:3)  This was mentioned in class today, in example of just how important it was to expand and increase the knowledge of the Love of God in the communities we love.   “I donutsdon’t think I’ve ever loved a church I’ve served that much!”, was said with a smile to many nods in the crowd.  As much as I’ve loved the Church, and the church I’ve served at – I don’t think I would ever elevate them above my love for Jesus.  I don’t think Paul was either, but was rather making an emotional appeal to explain just how passionate he was to see his fellow countrymen knowing the Love of God.

But being in “Church History” lectures all of this week, I can’t help but think about the history of God’s people seeming to put other seemingly good things ahead of the Love of Jesus throughout thousands of years.

Each time I’ve driven between my hotel and seminary, I’ve noticed new things like a kid who is somewhere they’ve never been before.  I’ve driven past a large national cemetery, with it’s rows of white grave markers.  I’ve driven past a large Finnish paper products plant, that I should probably purchase stock in for the sake of my family’s use of paper plates.  But two places I’ve noticed on each drive seem to stand out in their contrast and commonality with one another:  A small local donut shop that closes when they sell out late each morning, and a large commercial bakery with loading docks and trucks lined up to a giant warehouse building.

Both of these endeavors could be labeled “successful”. It would seem silly for someone to approach the small local shop and prod them:  “Don’t you care about sharing donut goodness?”  “Don’t you want the masses to enjoy the same donuts you’ve enjoyed?”  “See the bakery down the street?  Surely they have a truer passion for donuts!”

Yet so often throughout history this same mentality has crept into the church.  We take the “Great Commission” not as a direction to live and love, but as a mandate to succeed at with all the resources and power we can amass.  So we divide and conquer.  We establish.  We claim.  We protect.  All in the name of a Jesus who came to die.  To give away.  To release.  To submit to the will of the Father.

Yes – I love Jesus. Yes, I want the people in the community I love to know the freedom and New Life offered in receiving His Love and Hope by Faith.  It has transformed my life, and continues to even as I don’t deserve it.  I’m sure the giant bakery I drive by is run by great people who truly love their baked goods.  But I suppose what I’m saying is – it’s really good for us to remember our love for Jesus above our love for everything – even the church.  That may lead to heresy.  But it might just lead to some amazing donuts as well…

..and what might happen if, the church continued to be filled with and sending out people of all ages and every background who were passionate in sharing their love of donuts?  We may not even need the trucks. 😉






Gluten Free Donuts

image(1)Over a year ago, my wife found out she’s been allergic to gluten for quite a while now.   It was a pretty significant change, for a woman who’d just discovered a love for baking.

Over the past year, she’s made changes accordingly.  I was aware of it, only as far as we were eating less baked goods actually in our home.  Notice that….LESS baked goods.  She continued to make things for her family and friends that she couldn’t even eat herself…because of her servant heart, love for baking, and gift of hospitality.  During this time, I’ve gone though moments of sharing gluten-free experiences with her.  But I’ve always had my trusty gluten-eating to fall back on when the xanthan gum settled.

So for a little longer than the month of July this year, I told my wife I wanted to experience her daily struggle of living gluten-free.  No gluten for me…even during the private or social hours of consumption away from home.  It’s been an eye-opener, for sure.  The amount of times gluten-ladened foods cross your paths on a daily basis is huge.  The tough times come unexpectedly, and complete with growls of hunger.  You’ve definitely got to be pro-active to stay afloat.  I once had dinner at Subway by getting my kids sandwich covered with fresh spinach, and scooping all of the spinach off before serving it.  With a small side of vinaigrette and some Cheeto’s as croutons, it made a decent salad!

But one thing that had been itching at me, was my wife’s inability to enjoy a great cake donut.  (and yes…my own hunger for them during this month.)  So I gave it a shot, throwing together a few flours we happened to have layin’ around.  They turned out to be pretty awesome fresh, and even tasted great as a lunch-time snack later on!  If you’re gluten-free, give it a shot.  If you don’t have these specific flours, try some other combination!  Don’t be too afraid…it’ll end up being dough that’s sweet, fried and covered with sugar… can’t go horribly wrong!  Just be sure to put in the Xanthan gum, and you’ll be alright.

2 Cups Sorghum Flour (I think potato starch would work here too.)

1/2 Cup Tapioca Flourimage

1/2 Cup Almond Meal/Flour

1/2 Tsp. Xanthan Gum

1/2 Cup Sugar

1 Tbsp Baking Powder

1/2 Tsp. Salt

1 Tsp. Ground Cinnamon

1/4 Tsp. Ground Nutmeg

3/4 Cup Milk

1 Egg – Beaten

1/4 Cup Butter – Melted & Cooled

2 Tsp. Vanilla Extract

In a large bowl, stir together the flours, sugar, baking powder, salt, cinnamon, & nutmeg.  Make a well in the center & pour in the (milk, egg, butter, vanilla mixed).  Mix until well blended.  Cover & refrigerate (not sure if this part is needed when making donut holes).  I found holes were much easier to make than “donuts” themselves….so we went that route.

Heat oil to 370 degrees.  Seriously – this is perfect donutting temperature.  I’d always fried them in a pot on the stove before, but this time tried our fondue pot with specific marks for temperatures.  It went so much better, and I didn’t end up with uncooked dough balls that were crisp on the outside….like I usually do. 🙂

Spoon out bouncy-ball sized pieces, and put them into the oil carefully.  Let it fry around 8 minutes or so, turning as needed.  When they’re nice and golden all over, remove & place them on a paper toweled plate.  I fried about 10 at a time, and once they were cooled a bit my daughter helped me cover them with sugar.  She loved helping, and making sure they tasted good before we served the family!  Cover with cinnamon & sugar, or glaze (1 1/4 Cup Powdered Sugar + 3 Tbs milk…I had no idea how easy this was!  I wanna try and glaze everything now.)  I hope you enjoy, and if you adapt the recipe with other flours, add your comments here!!

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