Saturday, September 22, 2012

Doughnuts for School

The PTA was having a donuts with Dad day. This required that I have doughnuts to send with them so they wouldn't be subjected to some horrible store bought, preservative laden, sweets. So I pulled out my mini bundt tin and got to work. Turned out it was dads eating doughnuts in the school library and most of the kids having none. :( Luckily for my kids, their doughnuts were in their lunchboxes. They appreciated the doughnuts very much. It was a fairly simple recipe, infinitely adaptable, and truly delicious. Next time, I might try making the doughnuts coconut or maple flavored.

Chocolate Glazed Baked Donuts
         Preheat oven to 325 degrees Fahrenheit.
1 cup Unbleached All Purpose Flour
2/3 cup Spelt Flour
1/3 cup Coconut Flour
3/4 cup Brown Sugar
2 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla Extract
1 cup So Delicious Coconut Milk
2 tbsp Golden Flax Meal
1/3 cup Hot Water
1 tbsp Shortening

First, mix the hot water with the flax meal and let it gel while you mix together the dry ingredients. Add wet ingredients to dry and stir until a thick batter forms.  If any of the dry ingredients still aren't incorporated add a little more coconut milk.  Spoon into mini bundt tin lightly coated with cooking spray.  Bake for 15-18 minutes.  Allow to cool in tin for a few minutes before turning out onto cooling rack and allow them to cool completely before dipping in glaze.


1/4 cup Earth Balance Margarine
2 tbsp So Delicious Coconut Milk
1 tbsp Corn Syrup
1/4 cup Vegan Chocolate Chips
1 cup Powdered Sugar

Warm the margarine, coconut milk, and corn syrup in the microwave for 2 minutes.  Stir in chocolate chips until melted.  Add powdered sugar and stir until smooth.  Dip doughnuts in glaze and allow glaze to set before storing.