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Categories:
almond milk apple cider vinegar flour coconut sugar baking powder kosher salt cinnamon vanilla ground flaxseed mixed coconut oil white chocolate vegan chocolate Icing white chocolate coconut oil nuts
Viewed: 77 - Published at: 8 years agoIngredients
- 1/2 cup almond milk or coconut milk
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour or spelt flour
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoon water
- 3 tablespoons coconut oil melted
- 1 cup white chocolate vegan, melted
- 1 cup dark chocolate more than 75% cocoa, melted
- 1/2 cup icing
- 1/2 cup white chocolate
- 1 tablespoon coconut oil
- nuts Assorted, for garnish
Method
- Preheat the oven to 350°F.
- Put the almond (or coconut) milk in a small bowl, and then add the apple cider vinegar. Stir until well combined, and set the mixture aside for 10 minutes to rest. This makes vegan "buttermilk."
- Use your KitchenAid(R) Stand Mixer to mix the flour, coconut sugar, baking powder, kosher salt, and cinnamon until thoroughly combined.
- Add the vanilla extract, flaxseed & water mixture, and melted coconut oil to the vegan "buttermilk" (almond milk and apple cider vinegar mixture). Stir once or twice before pouring it into the dry ingredients. Switch on the Stand Mixer again to mix for another 3 minutes until a soft batter is formed.
- Spoon the batter into the KitchenAid(R) Mini Doughnut Pans.
- Bake the doughnuts for 12 minutes or until they are dry and cooked through but not browned.
- Pop the doughnuts out of the Mini Doughnut Pans, and let them cool on a rack for at least 30 minutes before decorating.
- Once the doughnuts are cooled, dip them into each type of glazing (melted vegan white chocolate, melted dark chocolate and matcha icing). Let the glazing cool slightly before starting the second round of decorating, if desired.
