Whaaa. I bought a doughnut pan, made a few doughnuts and forgot to post. Pfft. I mislabeled the pictures and they were sitting away in a folder when I happened to see them today.
Now I wish I had a few donuts to munch on right now.
Its Friday! And its so cold out here already.Hello summer gods. Please feel free to tell me if you are bored of all the weather talk. We Seattle-lites are obsessed with it:)
Eat me! What are your fave doughnuts!
I couldnt eat too many doughnuts ever. They always gave me a toothache because of the super sweet glaze. The only donuts I like are from Mighty-O. So now the ones I bake up at home are just about lightly sweet which can be eaten with or without the glaze. These doughnuts are baked, and cake style. The next batch will be yeasty, but since I donated my deep fryer earlier this year, everything gets baked.
I can hear mom telling me that I can still fry in a pan/kadhai and that she will want pakoras when she visits. Darn, Right now, in the middle of the night, while writing about doughnuts, I actually want some deep fried Kachori. uh! salt trumps again.
Puree the strawberries into a smooth puree and take 1/4 cup puree. Add a little beet and puree for a deeper color. I have used strawberry raspberry puree for a batch of doughnuts too. The raspberry gives it a gritty texture though.
I’d love to make these with some blueberries, with a blueberry glaze, the color will be awesome!
More Sweet Breakfast options here.
Add dry ingredients and mix into a thick-ish batter.
Pour into doughnut pan. I used a spoon as you can tell(me=lazy). Doughnuts will be eaten in whichever shape:)
Bake until done. Cool slightly and dip in warm ganache. Take pictures before someone eats them all.
Berry Doughnuts with Chocolate Rum ganache glaze
Dairy, egg, soy, nut free recipe
Makes 6 regular size baked donuts
1/4 cup ground raw sugar
1/4 cup organic canola oil or virgin coconut oil
1/4 cup berry puree
2 teaspoons flaxmeal
1/8 teaspoon salt
1 teaspoon apple cider vinegar
3/4 cup whole wheat pastry flour or spelt flour
1 Tbsp cornstarch
1 Tbsp cornstarch
1 teaspoon baking powder
spices of choice – vanilla extract or cinnamon
Mix all the wet ingredients in a bowl. (You can add a little raw beet and puree with the strawberries for a deeper color)
Mix the baking powder and cornstarch in flour and add to the wet.
Mix till just about combined.
Pour/spoon into a greased doughnut pan using spoon or pour into ziploc bag, cut one end and pipe into pan.
Bake at preheated 350 degrees F for 17-20 minutes.
Chocolate rum ganache:
In a small pan, add 1 Tablespoon coconut creamer/full-fat coconut milk, and 1 Tablespoon Maple syrup, and bring to a almost a boil. Take off heat.
Add 1/4 cup chocolate chips , whisk to mix well.
Add a few drops of rum extract or vanilla extract( or some real rum). Mix well.
Drizzle over doughnuts, or dip the doughnuts in the mix for a liberal glaze.
Change up the spices or the liqueur in the glaze for variations. If you dont have a Donut pan, bake the batter in a cake pan.
These below are Chocolate doughnuts topped with salted caramel sauce. I have been eating waaay too much chocolate, so I just make a small batch when baking bread.
For 3 Chocolate doughnuts:
Mix 1 Tablespoon flaxmeal, 2 Tablespoon hot water, 2 Tablespoon semisweet chocolate chips or dark chocolate, until well combined.
Add 1 Tablespoon oil, 1.5 Tablespoon non dairy yogurt or coconut milk, 2 Tablespoons raw sugar. Mix well.
Mix 1/4 cup wheat flour, 1 Tbsp ground raw cashew/nuts, and 1/2 tsp baking powder, mix well and add to wet. Mix to get smooth thick batter. Drop in well greased pan, bake for 15-16 mins. done.:)
Salted Caramel sauce here. Drizzle liberally before serving/eating.
These doughnuts are being shared at Ricki’s wellness weekend, Healthy Vegan Fridays, Allergy free wednesdays