Before we start a few notes on cooking with oil over an open fire.
1. Have a tight fitting lid close by.
2. Don't wear lose clothing and have your hair pulled back.
3. Make sure you have everything you need before you start.
|Make doughnut shape with wet hands.|
|Long tongs are key for flipping over the campfire.|
What you need:
2 cups Bob's Red Mill Gluten Free Biscuit & Baking Mix
1/2 cup sugar
2 Tbs oil
1 cup dairy free milk with 4 Tbs lemon juice (let sit 5 minutes)
2 tsp orange extract
1/4 cup mashed blueberries
1 cup whole blueberries
Bowl of water to dip your hand in.
Combine the baking mix and sugar together and make sure to break any lumps up. Add the egg, oil, orange extract, milk and mashed blueberries to the baking mix and stir to combine. Gently fold in the remaining blueberries.
For frying in oil
Heat 2 or 3 inches of oil in a large dutch oven either over a fire or camping stove. Test the oil to see if it is hot enough by dropping in a small ball of dough. You want the dough to float in the oil and sizzle not sink to the bottom. Fry till golden brown on either side using a fork or wood skewer to flip. Remove from oil when golden brown and set on a plate with paper towels to drain. You can also place them in a bag with either powder sugar or cinnamon and sugar and shake to cover.
You can also leave out the blueberries and make lemon doughnuts that turn out just as good as the blueberry ones.
If you don't want to fry the doughnuts you can bake them at 350 degrees for 20 minutes turning the doughnut pan half way through.
|They are even yummy baked!|