![\"\"](\"https:\/\/theveganmonster.de\/wp-content\/uploads\/2020\/12\/Gingerbread-Spiced-Donuts-Vegan-Gluten-free.jpg\" "\\"\\"")
<\/a><\/p>\nThese donuts are vegan, gluten-free, oil-free<\/strong> and fruit-sweetened<\/strong>. The magic ingredient is nut mylk pulp<\/strong>, that is leftover after making your own nut mylk. This allows for a magical fluffy texture<\/strong> ?<\/p>\n 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! \ud83d\ude42<\/p>\n \u2022 50g nut-mylk pulp (that is leftover from making your own nut mylk) \u2022 50g rice flour (or oat flour) 1. Preheat the oven to 190\u00b0C (top-\/bottom heat).<\/p>\n 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.<\/p>\n 3. Mix the remaining ingredients in a bowl. Pour in the date mixture and stir to combine.<\/p>\n 4. Spread the dough evenly in the doughnut form.<\/p>\n 5. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.<\/p>\n 6. Let the donuts cool down properly before glazing and decorating them.<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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<\/p>\n","protected":false},"author":1,"featured_media":11609,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[887,2736,885],"tags":[951,1157,1195,1379,921,1380,1378],"class_list":["post-11726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-sweet-vegan","category-vegan-gluten-free-christmas-recipes","category-vegan-and-gluten-free-desserts-sweets","tag-donuts-en","tag-fruitsweetened","tag-gingerbread","tag-gluten-free","tag-oil-free","tag-recipes-en","tag-vegan-en"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=11726"}],"version-history":[{"count":0,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11726\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/11609"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=11726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=11726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=11726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nMakes 6 donuts:<\/h3>\n
\u2022 130g dates, pitted and chopped
\u2022 1 EL psyllium fiber husk
\u2022 400ml water<\/p>\n
\u2022 50g buckwheat flour
\u2022 2 tablespoon FAIR-TRADE cocoa powder
\u2022 2 teaspoon gingerbread
\u2022 2 teaspoon baking powder<\/p>\nMethod:<\/h3>\n