Happy February! I picked up Kris Carr’s Crazy Sexy Diet today. I’ve actually grabbed it twice before, both times putting it back, but something keeps drawing me to this book so maybe it’s a sign! Whatever it is, I’m excited to open it up and get started. I’ve already been wondering if a juicer and a dehydrator, two appliances I don’t have, are going to be necessary to follow the adventure cleanse.
That being said, I do still have a few treat recipes to share from over the holidays. I made these baked doughnuts (or donuts, whichever you prefer) for guests and helpers using a 6-cavity doughnut pan . They’re a nice cake-like doughnut with a spicy sweetness, perfect alone or with powdered sugar, but especially delicious with a drizzle of lemon glaze. Take the extras to the office if you prefer your family not be tempted eat the whole dozen!
Baked Vegan Doughnuts
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup soymilk
1 teaspoon apple cider vinegar
2 tablespoons ground flax seeds
1/4 cup plus 2 tablespoons warm water
2 tablespoons vegan butter
Preheat oven to 425 degrees. Grease or spray doughnut pan. In a measuring cup or small bowl, combine soymilk and apple cider vinegar and set aside for 5 minutes. In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and cinnamon. In a small bowl, whisk together the ground flax seeds and warm water. Whisk flax mixture, soymilk mixture, and vegan butter into the dry ingredients until just combined. Fill each doughnut cavity 2/3 full. Bake 8-9 minutes or until doughnuts are golden brown. Allow pan to cool about 5 minutes before removing doughnuts. Repeat filling and baking with the second half of the batter. Enjoy!
For a simple lemon glaze, just combine 1 cup powdered sugar with 2 tablespoons lemon juice, and drizzle or dip! Or if lemon isn’t your thing, use 2 tablespoons of non-dairy milk for a plain glaze. We’re big fans of a touch of lemon around here!
Are you over vegan sweets now that the holidays are long gone?
Do you have a juicer and/or dehydrator? If so, do they get regular use? Were they worth the investment?
Preheat oven to 425°F. Spray the 6-cavity donut pan with nonstick cooking spray.2. Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Whisk in buttermilk, eggs, and butter and beat until just combined. Fill each donut cup until about 2/3 full.
3. Bake 7-9 minutes, or until the top of the donuts spring back when touched. Cool in pan for about 4-5 minutes before removing from pan.