Gingerbread Donuts (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)

The Vegan Monster — Tue, 08 Dec 2020 18:33:58 +0000

This year I haven’t baked any holiday cookies yet. I have been baking though. Like these donuts, that have been spiced with gingerbread spices – and this makes for a delicious treat ?

These donuts are vegan, gluten-free, oil-free and fruit-sweetened. The magic ingredient is nut mylk pulp, that is leftover after making your own nut mylk. This allows for a magical fluffy texture ?

The donuts are very easy to make. For the glazing I use melted dark chocolate that I mixed with some plant mylk. It was so much fun to decorate them!

Makes 6 donuts:

• 50g nut-mylk pulp (that is leftover from making your own nut mylk)
• 130g dates, pitted and chopped
• 1 EL psyllium fiber husk
• 400ml water

• 50g rice flour (or oat flour)
• 50g buckwheat flour
• 2 tablespoon FAIR-TRADE cocoa powder
• 2 teaspoon gingerbread
• 2 teaspoon baking powder

Method:

1. Preheat the oven to 190°C (top-/bottom heat).

2. In a high-speed blender, blend nut-mylk pulp, dates, psyllium fiber and water until creamy. Let the mixture sit for approx. 15 minutes.

3. Mix the remaining ingredients in a bowl. Pour in the date mixture and stir to combine.

4. Spread the dough evenly in the doughnut form.

5. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.

6. Let the donuts cool down properly before glazing and decorating them.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Chocolate Donuts (Vegan, Gluten-free, Oil-free)

The Vegan Monster — Fri, 02 Oct 2020 06:11:48 +0000

This recipe could have come to live yeeeaaars ago. That is the amount of time that I’ve had these doughnut molds in my possession for. Back then I rescued them from being thrown away – and they were in such a mint condition.

Somehow I was a little afraid that this might turn into one of those projects that will need several trials and errors until it would result in a shareable recipe.

It isn’t really a new recipe either. Because it is based on my favourite chocolate cake recipe. I have altered it slightly to achieve a suitable dough consistency. And the result was so good, I just had to share the recipe with you

The important ingredient? Nut-milk pulp from making your own nut-milk. It allows for a super fluffy and soft dough. Vegan, gluten-free and without oil.

I have tried two different glazing ideas. Melted chocolate is the fastest and easiest one. The other one is based on coconut cream and cashews. I will share it soon.

Ingredients for 6 donuts:

• 75g nut-mylk pulp
• 120g coconut sugar
• 1 tbsp psyllium fiber
• 400ml water

• 60g rice flour
• 55g buckwheat flour
• 3 tbsp FAIR-TRADE cocoa powder
• 2 tsp baking powder

Instructions:

1. Preheat oven to 190°C (top-/ bottom heat). Mix rice flour, buckwheat flour, cocoa powder and baking powder in a bowl.

2. In a blender, blend nut-mylk pulp, coconut sugar, psyllium fiber and water until smooth. Pour the mixture into the bowl with the dry ingredients and stir to combine.

3. Scoop the dough into the doughnut mold and spread it evenly. Bake for approx. 15 to 20 minutes or until a wooden skewer comes out clean.

4. Let the donuts cool down a little before taking them out of the form. Let cool down completely before glazing them.