donuts

Crispy on the outside when freshly baked, and fluffy on the inside!

What is a balanced diet? One donut in each hand!

I have been wanting to create my own donut recipe for a while. I have experimented with many recipes in the past, most of them turning out really well, like this one from Feasting on Fruit, but some…no bueno! The first time I experimented with this recipe, I was shocked. It is an extremely easy recipe, with no oil and is completely vegan. Just mix it up, put all of the ingredients in a donut pan, and bake!

A COUPLE HELPFUL TIPS

Coconut Cream: You know the drill, find the recipe here.

Flour: In this recipe, I used all purpose flour to keep the donuts’ white color. But, if you would like to, you can experiment with oat flour. I have a recipe for oat flour only muffins coming soon!

Sprinkles: I used multi color ones, but feel free to leave them out.

STEPS

Prep Time:

15 minutes

Cook Time:

10 minutes

Yields:

6 donuts

Ingredients:

1 cups + 1 tbsp. All Purpose flour
1/4 cup organic cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup + 2 tbsp coconut milk
2 tbsp. cocnut cream, melted
2 tsp vanilla extract
2–3 tbsp sprinkles

Glaze
1/2 cup powdered sugar
1/2- 1tsp. Lemon juice
1/2 tsp vanilla extract
sprinkles to top

Directions:

1. Preheat the oven to 400 degrees F and spray a donut pan with cooking spray
2. mix all the dry ingredients in a bowl
3. Mix all wet ingredients in a separate bowl
4. Combine wet and dry ingredients
5. spoon donut batter into the donut pan*
6. Bake for 8-10 minutes
7. let cool for at least 10 minutes
8. MIX ALL THE GLAZE INGREDIENTS (EXCEPT THE SPRINKLES) TOGETHER IN A BOWL**
9. DIP THE DONUTS IN THE ICING AND THEN TOP WITH THE SPRINKLES
10. ENjoy! ***

Notes:

• used a non- stick donut pan*
• to alter texture, milk/water: to thin out, more powdered sugar: to thicken**
• these can be stored on the counter for 2-3 days, or in the fridge for up to a week…also can be frozen and defrosted in the oven. ***