It is a breakfast week on the blog. After the savory Lentil bean Omelettes, lets whip up these doughnuts. Sweet Potato, all whole grain Spelt, spices, baked and delicious.
I tossed a few in cinnamon sugar and a few in salted caramel. I prefer the cinnamon sugar one as it keeps it less sweet. Hubbs loved the ones with salted caramel :). I used canned Sweet potato. You can also use baked, boiled or nuked and well mashed.
I am so out of words today. so lets just make these.
More doughnuts on the blog
Strawberry doughnuts with chocolate ganache glaze
Mocha chocolate doughnuts with salted caramel
Gulab Jamun – Indian sweet potato doughnuts in cardamom syrup 😉
Sweet potato in sandwiches
Roasted Hummus Sandwich with roasted Sweet potato, roasted cauliflower and greens.
Sweet Potato Adzuki Bean Sliders
Nacho Cheese Sandwich with Roasted Sweet Potato and Pea pesto
Whisk all the dry ingredients. Mix wet in another bowl.
Add dry to wet and mix until just about combined. Pipe into doughnut pan.
Spiced Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel
Allergen Information: free of Dairy, egg, soy, yeast, nut. Can be made corn-free with arrowroot starch.
Makes 6-7 regular doughnuts, easily doubled
2 Tablespoons flaxmeal
1/4 cup warm water
1/4 cup ground raw sugar (2 Tablespoons more for sweeter)
2 Tbsps Oil (organic canola or coconut)
3/4 cup Sweet potato puree(I use canned. You can also use baked, boiled or nuked and well mashed Sweet potato. Or use Pumpkin puree for spiced pumpkin doughnuts)
1 teaspoon vinegar(I use apple cider vinegar)
2 Tbsps Maple syrup
1 cup Spelt flour
1 Tablespoon cornstarch or arrowroot starch
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon powder
1/4-1/2 teaspoon ground cloves
a generous pinch of nutmeg
Cinnamon Sugar (1/4 cup coarsely ground raw sugar + 2 tsps cinnamon)
Salted Caramel Recipe here
Preheat the oven to 350 degrees F. Whisk flaxmeal and water and let sit for 2 minutes. Add sugar and rest of the wet ingredients and whisk well.
In another bowl, mix the dry ingredients. Add dry to wet and mix until just about combined. It will be stiff-ish batter.
Spoon the batter into doughnut pan or pipe using ziplock.
Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan.
Toss in cinnamon sugar once cool, or glaze with salted caramel or your favorite glaze.