Last weekend we pulled out our trusty donut pan for baked donuts (*happy dance* go ahead you know you want to with me), and made the most moist vegan donuts we have ever had! See the photo and get the recipe here. Our stomachs were screaming for sugar and a good filling breakfast once again so I made the same ones again. This time, the donuts were a little more fluffy but just as moist and tasty as ever! Yum Yum is so right right!
So I’ve been trying to make some breakfast recipes that are not only healthy but also tasty for the lordship. Unfortunately not all have worked out but I am pretty proud that this donut recipe came out just perfectly! I might try to tweak it a bit more to make it even healthier but I’m pretty impress with the final product. Actually we went to the Farmer’s Market where a professional vegan bakery has a stall and I didn’t even want to eat their entire stock after our vegan donuts this morning. Hooray! That’s something for me!
This donut recipe was inspired by (never home) maker’s Baked Chocolate Doughnuts recipe that was originally inspired by the always inspiring Richard Simmons in his Dazzling Desserts cookbook. Unfortunately I don’t have this cookbook but I do have to say, it sounds amazing. I changed a lot of the ingredients to a healthier version and then just used some old frosting that we had leftover from Easter’s Carrot Cake by the lovely above mentioned. We loved the recipe and found that they were not over-powering with sweetness but had just even balance of savory on the bottom and sweet on top. You can use whatever frosting you want but seriously, stick with this donut recipe and it will “keep you going” in more way than one. One might think these would be more dense but seriously the texture is perfect and so amazingly scrumptious that you’ll have problems not eating them all! Nom nom nom
1 cup rolled oats, processed into flour by a coffee grinder or such
1/4 cup maple syrup (You can also use agave, liquid stevia or whatever)
1/4 cup oat bran
1/4 cup flax seed
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup almond milk (yeah, that’s just 25 calories!)
1-1/2 teaspoons vanilla extract
1. Mix all the ingredients together in a large bowl.
2. Place the batter into a donut pan. (Tip: if you don’t have one, just you a small muffin tin or be creative and make your own out of aluminum foil – yeah it does work.)
3. Place in pre-heated oven at 350F. Bake for about 13-15 minutes.
4. Let cool a little and frost as normal. Enjoy!