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.
I added some reviews on the Vegan Indian Sweets Ebook page. If you made something from the ebook and liked it, please do let me know by email or on my facebook page!
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
Steps:
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 Vegan 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
Ingredients:
Wet:
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
Dry:
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
Topping:
Cinnamon Sugar (1/4 cup coarsely ground raw sugar + 2 tsps cinnamon)
Salted Caramel Recipe here
Method:
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.
coconutandberries says
November 14, 2013 at 10:36 amI always love the sound of doughnuts though I think I’ve only ever had them a couple of times. They’re not so big over here. I’m very tempted to buy a doughnut pan though to make your gorgeous recipes and to experiment with Ashley from the edible perspective’s new doughnut book….!
Richa says
November 14, 2013 at 7:07 pmI actually dont like fried doughnuts much. baked are awesome!:) oh i should check that book out. Alex form invegetableswetrust is also comig out with a vegan donut ebook!
Maggie Muggins says
November 14, 2013 at 3:17 pmYummy, I finally have a donut pan and can actually make these! Sweet potato is my favorite but for some reason I’ve been focusing on pumpkin a lot, I think it’s time to make a switch.
Richa says
November 14, 2013 at 7:09 pmI keep switching the 2 often too:)
Caitlin says
November 14, 2013 at 3:42 pmthese look phenomenal, lady! breakfast every day!
Richa says
November 14, 2013 at 7:10 pmthanks Caitlin. probably not everyday. hubbs loves his omelettes more 🙂
Annie says
November 14, 2013 at 9:45 pmTime to dust off my doughnut pan. I’ve had such bad luck with it, but I have a feeling your recipe is going to work just fine. Yum!
Joanne T Ferguson says
November 15, 2013 at 2:16 amG’day! Your photo is mouth watering, true!
Wish I could come through the screen and try one of these right now too!
Cheers! Joanne
neemita says
November 15, 2013 at 7:25 amWhat is the alternative for spelt flour
Richa says
November 15, 2013 at 7:28 amyou can use all whole wheat flour. or use half whole wheat and half all purpose.
[email protected]'s Healthy Kitchen says
November 15, 2013 at 12:29 pmGorgeous photos, Richa! And a very inspiring story. I will be adding a link to your blog in “my favorite hangout” … guess I have to buy a donut pan now. Those look amazing! 🙂
Richa says
November 15, 2013 at 6:01 pmThank you Helyn! 🙂 we all need a donut pan!
Anonymous says
November 15, 2013 at 5:08 pmI have flaxseed…. what do I need to do to turn it into flax meal? Thanks for the help!
Richa says
November 15, 2013 at 6:01 pmput it in the blender and blend until it is a coarse meal.
Sunday Morning Banana Pancakes says
November 20, 2013 at 6:31 pmThese are so much fun, I would have never thought to use sweet potato; I think I would be a cinnamon sugar girl too!
Renard Moreau says
November 20, 2013 at 9:04 pm[ Smiles ] Oh, lovely. Spiced sweet potato doughnuts!
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bubblegum casting says
November 24, 2013 at 6:39 amLooks simply delicious!
Anonymous says
November 25, 2013 at 12:02 amMade these doughnuts tonight with the caramel icing. They were so good I ate two of them with no guilt at all as they are full of nutritious ingredients. What a delicious way to nourish our body!! Thanks so much for your talent in the kitchen. I’ll be your newest follower on Facebook.
Anonymous says
March 19, 2014 at 3:17 amhi, your recipe looks pretty good (and i will totally try it) but i have questions about some ingredients:
– can raw sugar be replaced with white or brown sugar?
– can spelt flour be switched to all purpose wheat flour?
– what other kind of vinegar are acceptable? is white vinegar ok?
thanks!
Richa says
March 20, 2014 at 6:19 pmyes you can use any sugar.
to sub spelt, use half wheat and half all purpose
any vinegar will work
IR says
April 11, 2014 at 3:20 amGod bless you! You’ve inspired me to cook healthily again despite my GI illness. Thank you
[email protected]'s Daily Treasures says
May 3, 2014 at 5:44 amJust made them and they turned out great. I used all whole wheat flour as that is what I always have on hand. A milled flax and chia blend gave it a lovely texture. The spices are just right. And the little bit of cinnamon sugar and powdered sugar the right amount of sweetness to top them off. Yum! Best wishes, Tammy
Richa says
May 4, 2014 at 6:36 pmAwesome! go glad they worked out so well! i love a good spiced doughnut with just mild sweetness 🙂
Nicole says
September 24, 2014 at 3:55 amLooks great! What purpose does the cornstarch/arrowroot serve?
Richa says
September 24, 2014 at 5:10 pmIt lighten up the batter and the baked outcome a bit. Spelt is a dense whole grain flour. You can omit the starch, but i have found that just the little bit makes a difference in the baked result feeling dense/heavy versus feeling just the right amount of dense but not that heavy and doughy.
Anna says
November 14, 2014 at 8:28 pmI have made these several times now. They’re amazing and I’m lucky if they last a day in my house. I make double batches too.
ashley bowker says
April 28, 2015 at 4:20 pmI made these with coconut flour since it is what i had. however, i did not have raw sugar and used regular bakers sugar. the topping hardened like a rock. ill assume it is because I didnt use raw sugar???
Richa says
April 28, 2015 at 5:14 pmhi ashley, its most like because of coconut flour. coconut flour works very differently compared to other flours. it absorbs all the liquid and bakes really quickly as well. the recipe will not work with just coconut flour. for substitution, use other gluten-free flours like oat, sorghum etc mixed with a little starch.
Richa says
April 28, 2015 at 5:15 pmsugar subs between raw and regular work just fine.
Kate says
October 26, 2016 at 5:47 amWhat gluten free flours could you use? Maybe buckwheat flour?
kim says
May 8, 2019 at 10:55 amHello! I used WW flour and baked on a thin cookie sheet cus my doughnut pans came in from Amazon very thin and I felt the pans would fall between the shelf spines. I sprinkled with coconut salt topping before putting them in the oven. I also used coconut sugar in my recipe so they aren’t super sweet which is what i wanted. I appreciate the recipe cus i had fallen off my oil free journey and stuff and was indulging in store bought. yippee . they held together well and are yummy. Top at service with sweetened toffuti cream cheese
kim says
May 8, 2019 at 10:56 ambtw, I used applesauce instead of the oil 🙂
Heather Paar says
November 7, 2020 at 8:28 amMade these this morning with pumpkin and they turned out fantastic. I drained the excess moisture from the pumpkin in a sieve before adding it. I’ve made a lot of unsuccessful vegan pumpkin muffin/bread recipes recently so I was happy to find one that worked! These were light and fluffy with just the right amount of sweet. Thanks!
Vegan Richa Support says
November 8, 2020 at 5:53 pmYes!! thank you for popping over