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Ginger Bread Donuts

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Hey guys… guess what. I made some ginger bread donuts for Christmas. And yes… I’m not the world’s best glazer, so excuse the messy glaze.

But they are delicious!

If you haven’t noticed already, baked donuts are my latest obsession. Any excuse to make them and experiment with different flavours.

If you know me well, I don’t normally glaze my donuts. I’m just not very good at glazing and I’m too impatient for the task. But since it’s Christmas, I’m making a special effort to glaze. Not with your typical sugary glaze though – I just couldn’t bring myself to dip these beauties into a bowl full of icing sugar. Can you guess what I use instead?

How about coconut yogurt mixture! Yep, these ginger bread donuts are covered in creamy, delicious coyo glazing. An unusual combination which amazingly…works! The richness and the slight tartness of the coconut yogurt glaze gives a nice balance the sweetness of the donuts. Yum!

Ginger Bread Donuts

A delicious Christmas treats for everyone. Oil-free, refined sugar free, and can be easily made gluten-free.

Donut Batter

  • 2 cups plain flour (or gluten-free flour for gluten-free version)
  • 1 1/2 cups coconut cream
  • 1 cup soy milk
  • 1/2 cups coconut sugar
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 2 tbsp ACV

Coyo Glazing

  • 1/2 cup coconut yogurt
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  1. Preheat the oven to 180 C.
  2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small bowl.
  3. Mix wet ingredients to dry ingredient and then pipe mixture onto mini donut pan. Make sure to fill the pan only to 2/3 full.
  4. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for couple of minutes, then transfer the donuts onto a cooling rack.
  5. Make the coyo glazing my mixing all the ingredients.

 

 

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

(Vegan) Blueberry Donuts – Halloween Edition

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These (Vegan) Blueberry Donuts were actually a two-fold experiment: the first stage was to test if I could make blueberry donuts with fresh blueberries, and the second was to experiment with stop-motion technique to give the resulting video a bit of ‘magic’. Stop-motion is a technique which uses a lot of still frames with the object moving in small increments, creating the illusion of movement when the series of frames is played as a continuous sequence, like an animation.

So this recipe’s video incorporates a bit of wizardry (like summoning ingredients and baking with a blink of an eye), and I loved it, because, after all, who doesn’t love a touch of magic in the kitchen?

vegan blueberry donuts

Tips on making these vegan blueberry donuts

These donuts are based on my Lifechanging Donuts recipe. To make this version you just need to add 1/2 cup of blueberries to the batter.

Important note: to make sure the blueberries don’t stick to the bottom of the mould (I recommend using a silicon mould), be sure to cover the base of the silicon pan with the batter first (without blueberries) and then follow with some more batter with two or three blueberries. This will prevent the berries from sticking to the bottom of the mould which makes the donuts impossible to remove without breaking.

Alternatively, you can add the blueberries right at the end, when the mould has been filled with the batter (see picture below), so the blueberries are on surface, however, I personally like to top the mould with just a bit extra batter to cover the blueberries and create a smoother surface.

vegan blueberry donuts

Anyway, I had so much fun making these blueberry donuts and the associated video. The video production was a bit more technical than I expected: you have to think ten steps ahead, and make sure everything is just perfect, because you don’t want to start all over again. The editing process was quite lengthy (about three hours), but I really enjoyed it, and I can’t wait to explore the stop-motion video making realm. If you like the video, don’t forget to subscribe to my new YouTube channel. I’d really appreaciate it.

vegan blueberry donuts

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x

Baked Beetroot Donuts

Baked Beetroot Donuts

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Seriously, who would have thought that beetroot makes delicious donuts? But they do! I was inspired by my friend Jo to create something with beetroot in it and the first thought that leapt in my mind was – beetroot donuts! “Can you pull it off, Keren?” asked my inner voice. Hell, yeah! Challenge accepted.

baked-beetroot-donuts-1

Too easy! I can’t believe how well these donuts turned out. Not only are these some of the easiest donuts to make, they’re also some of the quickest. All you need to do is blend the beet with the wet ingredients, and mix in with the dry ingredients, and voila – you have a delicious, incredibly cute pink-coloured batter.

baked-beetroot-donuts-16

I wish they retained that pink hue a bit more but they turned a bit brown after baking. However, you can top them with some pink beetroot frosting, using only coconut butter, sugar and a little of beetroot juice. Don’t they look adorable? As you can see, I’m shocking at decorative frosting (as is evident from my squiggly, worm-y  stripes), but the good thing is that the donuts are delicious on their own!

baked-beetroot-donuts-11

Honestly, I hope you try this Baked Beetroot Donut recipe!

  • It’s healthy
  • Delicious
  • Dairyfree
  • Eggfree
  • Baked, not fried

And it takes less than 10 minutes to put together, and around 10 more minutes in the oven.

So if you ever have some leftover beetroot and you’re craving some healthy sweets, make these Baked Beetroot Donuts. You won’t regret it.

Baked Beetroot Donuts (Vegan)

Dry Ingredients

  • 1 cup plain flour (or gluten free flour for 
gluten-free option)
  • 3 tbsp. coconut sugar
  • 1 tsp. baking soda
  • ¼ tsp salt

Wet Ingredients

  • 100 g baby beetroot (peeled and cooked, I use vacuumed beets from LoveBeets but you could also use canned beets.)
  • ¼ cup melted coconut oil
  • ¼ cup soy milk (room temperature)
  • ½ tsp. vanilla extract
  • 1 tbsp. chia seed mixed with 3 tbsp water (let sit for 5 min)
  • ½ tsp. vanilla extract
  • 1 tbsp. apple cider vinegar
  • Zest of 1 lemon
  1. Preheat the oven to 180 C.
  2. Add all wet ingredients into a blender and blend until well combined.
  3. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Stir in the blended wet ingredients and mix until just combined.
  4. Scoop 1 tbsp onto mini donut pan. Smooth the surface with the back of the spoon. Make sure to fill the pan 1/2 full or you will have mushroom-shaped donuts instead.
  5. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for 5 minutes, then remove the donuts from the pan.

Variation : add 1/3 cup of desiccated coconut and 2 tablespoons of soymilk
These donuts freeze well so you can make a double batch and freeze them, if you can wait that long. They last about a month in the freezer.
Frost with pink beetroot frosting. Mix 2 tablespoons of coconut butter, 1 tablespoon of caster sugar or your favourite sweetener and a few drops of beetroot juice to get your desired pink hue

baked-beetroot-donuts-8

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

 

Keren x

The Life Changing Donuts

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Today, we’re gonna transform some lives. With real good donuts. Behold, the Life Changing Donuts.

Lifechanging donut-5

How life changing are these donuts, really?

For me, it was like making a new friend: when you’re craving a donut-like experience and you’ve learned how easy it is to make a bunch of these babies, your life will never be the same again.

They’re baked not fried, egg-free, dairy-free, and 100% vegan. You can make them gluten-free by using gluten-free flour instead of normal plain flour and you could easily make them refined sugar-free, as well, if you opt to use coconut sugar or Natvia instead of plain sugar. They’re versatile, incredibly healthy and very tasty! The best thing about them is that they won’t make you feel guilty or sick after eating them. Don’t you just hate that remorseful feeling after a delightful but sinful meal, even though it’s a treat and you know you shouldn’t feel bad about it? You just can’t fool your body.

Lifechanging donut-2

By the way, these donuts aren’t just for girls. My boyfriend Nat likes them so much that I have to make a double batch just so there’s some left over for me! If you follow me on my social media accounts you’ll see I’ve made four batches already over the last two weeks! It’s actually quite fun making these donuts, so I don’t mind it at all.

You will need a silicone donut pan

One piece of equipment you’ll need to make these Life Changing Vegan Donuts to perfection is a silicone donut pan. I use a mini donut pan like the one below, which you can get from Amazon.

You can also get a normal size donut pan. You just might need to adjust the baking time to allow for a bigger donut, maybe 15-17 minutes instead of 1o-12 minutes.

Did I tell you that these life changing vegan donuts are healthy, but tasty?

Lifechanging donutHonestly, these are one of the easiest things I’ve made in a while They’re up there with pancakes. You just mix the dry ingredients, then the wet ingredients, then combine the two, and finally bake. Too easy.

I’m doing a lot of testing and experiments to see how far I can push this recipe before it starts to well… fail. I managed to make an oil-free version of the donuts last night so I’m looking forward to sharing that one with you. In the meantime, here’s the recipe for the first version of the Life Changing Donuts.

Lifechanging Donuts (1)

 

Life Changing Donuts

Dry Ingredients:

  • 1 cup plain flour (or gluten free flour for 
gf-free option)
  • 1/4 cup sugar (coconut sugar or your favourite sweetener)
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 1/4 tsp allspice
 powder * (or your favourite flavours, see notes)
  • 1/4 tsp ground cinnamon

Wet Ingredients:

  • ¼ cup melted coconut oil
  • 1/2 cup soy milk
  • 1 tsp. apple cider vinegar
  • 1 tbsp. chia seed mixed with 3 tbsp water (let sit for 5 min)
  • 1/2 tsp. vanilla extract
  1. Preheat the oven to 180 C.
  2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small bowl.
  3. Mix wet ingredients to dry ingredient and then scoop 1 tbsp onto mini donut pan. Smooth the surface with the back of the spoon. Make sure to fill the pan 1/2 full or you will have mushroom-shaped donuts instead. Trust me, they have a lot of lift in them.
  4. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for 5 minutes, then remove the donuts from the pan.

Flavour Ideas:
Matcha – add 1 tablespoon of matcha powder
Chocolate – add 2 tablespoon of cacao powder or Dutchpressed chocolate
Coffee – add 1 tablespoon of freeze dried coffee or a shot of espresso

These donuts freeze well so you can make a double batch and freeze them, if you can wait that long. They last about one month in the freezer.

Breakfast, Snack

 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

 

Sweet Potato Vegan Donuts

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Sweet Potato Vegan Donuts

These vegan donuts were inspired by my recent trip to Melbourne where I had the most amazing donuts (or ‘bronuts‘ as they call them) from Mr. Nice Guy’s Bake Shop in Ascot Vale. They were mind-blowingly delicious: soft, fluffy and sweet. They tasted so heavenly and were a complete and utter indulgence. Coming back to Sydney, I couldn’t help but wonder if I could make my own vegan donuts. I wanted them to be tender and tasty, but healthier, and baked, not fried as in Melbourne. And so after a few experiments in the kitchen, these donuts were born.

Why I love them:

One thing I love about these vegan donuts is how long they stay tender and moist after baking. I’ve made deep fried donuts in the past and they start tasting a bit dry and hard even after just a few hours. These donuts, on the other hand, stay tender and moist for many hours to a few days – you just need to warm them up, with 15 seconds for each in the microwave if they get a bit cold.

They also quite easy to make. I’ve made them both by hand and using Cuisine Companion (CC). I’d use my CC when I make a double batch or being super lazy but really, it’s so easy to make. There’s no kneading involved so the process is fairly simple.

Sweet potatoes are an excellent source of vitamin A and vitamin C and rich in fibre and potassium. They’re baked, not fried, and they smell like Christmas morning.

Sweet Potato Vegan Donuts

Sweet Potato Vegan Donuts

Sweet Potato Vegan Donuts

Makes 40 small size donuts

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm non-dairy milk
  • 1 tbsp vinegar or lemon juice
  • 1 1/2 cups warm mashed sweet potatoes
  • 1/3 cup coconut oil, melted
  • 1 cup raw sugar (*see notes)
  • 4 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 6 cups plain or wholemeal flour
  • 1/2 tsp ground cinnamon

Vegan eggs (equivalent of 3 eggs)

Directions – Cuisine Companion

  1. Make vegan eggs: mix 3 egg replacers with 6 tbsp water and whisk until foamy with a fork.
  2. Mix your non-dairy milk with vinegar. Add yeast and 1 tbsp of sugar, mix to dissolve.
  3. Prepare the CC bowl with the kneading blade. Add mashed sweet potatoes, coconut oil, the remaining sugar, baking powder, baking soda, salt, nutmeg and half of the flour into the bowl. Mix at speed 7 for 15 seconds.
  4. Stir in the remaining flour and mix at speed 7 for about 20- 30 seconds, just enough to form soft dough. You may not need to use all the flour. Cover and let sit at room temperature for 1 hour.
  5. Turn onto a floured surface; divide into four equal portions.
  6. Roll each portion to 1 cm thickness. Cut with a doughnut cutter. Bake at 170C for 10-15 minutes, turning halfway for even cooking.

Directions – Manual

  1. Make vegan eggs: mix 3 egg replacers with 6 tbsp water and whisk until foamy with a fork.
  2. In a large bowl, mix your non-dairy milk with vinegar. Add yeast and 1 tbsp of sugar, mix to dissolve.
  3. Add mashed sweet potatoes, coconut oil, and mix.
  4. Add the remaining sugar, baking powder, baking soda, salt, nutmeg and half of the flour. Beat until smooth.
  5. Stir in the remaining flour just enough to form soft dough. You may not need to use it all. Do not knead. Cover and let sit at room temperature for 1 hour.
  6. Turn onto a floured surface; divide into four equal portions.
  7. Roll each portion to 1 cm thickness. Cut with a doughnut cutter. Bake at 170C for 10-15 minutes, turning halfway for even cooking.

Notes and Tips:

  1. You can use white potatoes in place of sweet potatoes.
  2. If you don’t have a donut cutter, improvise with using the lid of a mason jar and the end of a funnel for cutting the holes.
  3. For healthier alternative you can replace raw sugar with coconut sugar, or you can also use 1/3 cup of Xylitol which has the sweetness of a cup of sugar with one-third of the calories

Sweet Potato Vegan Donuts

Did you make these vegan donuts?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits.

Love and greens,

Keren