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.
Made 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!
Yes!! thank you for popping over
Hello! 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
btw, I used applesauce instead of the oil 🙂
What gluten free flours could you use? Maybe buckwheat flour?
I 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???
hi 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.
sugar subs between raw and regular work just fine.
I 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.
Looks great! What purpose does the cornstarch/arrowroot serve?
It 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.
Just 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
Awesome! go glad they worked out so well! i love a good spiced doughnut with just mild sweetness 🙂
God bless you! You’ve inspired me to cook healthily again despite my GI illness. Thank you
hi, 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!
yes you can use any sugar.
to sub spelt, use half wheat and half all purpose
any vinegar will work
Made 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.
Looks simply delicious!
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[ Smiles ] Oh, lovely. Spiced sweet potato doughnuts!
These are so much fun, I would have never thought to use sweet potato; I think I would be a cinnamon sugar girl too!
I have flaxseed…. what do I need to do to turn it into flax meal? Thanks for the help!
put it in the blender and blend until it is a coarse meal.
Gorgeous 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! 🙂
Thank you Helyn! 🙂 we all need a donut pan!
What is the alternative for spelt flour
you can use all whole wheat flour. or use half whole wheat and half all purpose.
G’day! Your photo is mouth watering, true!
Wish I could come through the screen and try one of these right now too!
Cheers! Joanne
Time 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!
these look phenomenal, lady! breakfast every day!
thanks Caitlin. probably not everyday. hubbs loves his omelettes more 🙂
Yummy, 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.
I keep switching the 2 often too:)
I 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….!
I 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!