Tag Archives: donuts

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.

I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Apple Cider Doughnuts
Apple Cider Doughnuts

 

Ingredients:
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened

For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider

Steps:
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.

**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.

Apple Cider Doughnuts

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

VEGAN LEMON POPPYSEED DOUGHNUTS

Vegan Lemon Poppyseed Doughnuts

Today is the day. The day we break the internet with the endless love and gluttonous photos of #nationaldonutday! What is the difference of a “donut” and “doughnut”? The only difference is the way the cake is made. A traditional (the best and most sinful way of eating a donut) would be fried where a doughnut (the more classier and “healthier” version) are baked.

Personally if I’m going all in I will have a full on fried, yeasty piece of heaven, but today is a special day dedicated to all those that will be recovering from the donut hangover so why not a much easier and less greasy version of a DOUGHNUT?

Vegan Lemon Poppyseed Doughnuts

Vegan Lemon Poppyseed Doughnuts

Ingredients:
1 flax egg (1 tbsp flaxseed meal+3 tbsp warm water)
1/2 cup almond milk
1 tbsp coconut oil
zest of one lemon
1/2 lemon, juiced
3-4 tbsp agave
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seed

Vanilla Raspberry Glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
1/4 cup fresh raspberries, roughly chopped

Steps:
Preheat oven to 350 degrees. Grease doughnut pan with cooking spray.

In a medium bowl, mix flax egg, milk, lemon juice and zest, and coconut oil until combined. In a separate bowl whisk dry ingredients. Carefully add wet ingredients to dry mixture making sure not to over mix. (folding mixture if needed)

Fill batter into a pastry bag and cut tip to release batter into the baking pans. Fill  a little past half full. Bake for about 12 minutes until cake is light and fluffy.

Set aside to cool.

In a separate mixing bowl, whisk powdered sugar, milk, and extract until glaze forms. Carefully fold in raspberries, making sure not to crush them so the red color does not bleed. Dip each doughnut and set on cooling rack to have excess glaze drip down.

Optional: Stack 2 doughnuts together filling each with more glaze and fresh raspberries.

Enjoy!
xoxo Sarah

 

 

 

Banana Samoa D’oat-Nut w/warm chocolate chips + carawmel sauce

Let’s just begin with the fact that this post was way overdue and that donuts are always a great idea! Although I would like to eat a dozen hot-out-the-oven, crispy fried Krispy Kreme donuts, I don’t think they have 1.) a vegan option and 2.)  might be the most health conscious idea ever… just “maybe.”

In honor of Girl Scout season, I wanted to whip up something quick, healthy, satisfying with a little twist to the infamous “Samoa” cookie. As much as we all love fried donuts, the baked, cake like texture gives this recipe a nostalgic feeling as soon as you take that first warm bite of oat banana goodness. Share the love with friends at a party, brunch, office gathering or just be a human being (like myself) and eat 4 in one sitting. Whoops!

Also, nothing is technically uncooked so I may have ate some of the batter!

Banana Samoa D'oat Nut

Banana Samoa D'oat-Nut Banana Samoa D'oat-Nut

Ingredients:
2 cups oat flour
1 ½ tbsp. melted butter
2 flax eggs
2 ripe bananas, mashed
1/2 cup vegan chocolate or carob chips
2 tbsp applesauce
¼ cup agave
1 tsp baking soda
½ tsp baking powder
pinch salt
unsweetened coconut flakes, optional

Steps:
In a medium-mixing bowl, mix oat flour, baking powder and soda and salt.

In a separate bowl, mix mashed bananas, agave and butter together. Add flax egg and applesauce and mix. Whisk in dry ingredients, but do not over mix. *This is key

Fold in chocolate chips.

Grease donut pan with cooking spray and fill ¾ full and bake for about 12 minutes. Once slightly golden, leave on cooling rack or serve warm with chocolate drizzle and carawmel sauce.

Raw chocolate drizzle:
2 tbsp cocoa powder
1 tbsp agave
1 tbsp coconut oil

Melt ingredients in a small saucepan on very low heat. If the sauce hardens, warm again on very low heat for a few seconds.

Raw caramel sauce:
2 cup Medjool dates, soaked overnight
1 cup date water

Blend ingredients together until well combined and broken down. Blend again for another minute or two until consistency is thick. Store in an air-tight container or mason jar in the refrigerator to set for about an hour.

Drizzle or spread on top of the donuts, drizzle chocolate sauce and sprinkle coconut flakes and enjoy with a cup of almond milk or hot coffee.

Banana Samoa D'Oat-nut
Banana Samoa D'oat Nut Banana Samoa D'oat Nut

Enjoy!
XOXO Sarah