Every Friday night, Scott and I would walk down to the donut shop down our street to pick up a dozen donuts. Yes, one box of donuts for two people. It's as disgusting as it sounds. On Saturday mornings, I would wake up in pain and groggy from the wild night my body experienced with the calorie-filled donuts. I know those donuts are horrible for me, but I still miss them. After trying all kinds of vegan pies, cupcakes, muffins and tarts, it could never replace the donut for me. Thankfully I came across VeganYumYum's Mini Donut recipe. I changed a few things around the recipe, to make it a bit healthier for my family. Here is my version:
First, I used a non-stick heart shaped donut pan. I wouldn't recommend using a KitchenAid mixer for this, all you need is a whisk, a couple large and mini mixing bowls, and a saucepan.
Mix all the dry ingredients together: 1 Cup Whole Wheat Flour 1/2 Cup Coconut Sugar 1 1/2 tsp Baking Powder 1/4 tsp Sea Salt 1/4 tsp Nutmeg 1/4 tsp Cinnamon
Add wet ingredients to saucepan and warm 'till the butter melts 1/2 Cup nut milk 1/2 tsp Apple Cider Vinegar 1/2 tsp Pure Vanilla Extract Egg Replacer for 1 Egg (I used Ener-G) 4 Tbs Earth Balance Vegan Butter
Add dry ingredients to saucepan and mix. It'll have a wet-dough consistency but don't overcook it or you'll ruin it (like I did the first time I tried this).
Add to pan. Just a little warning- don't overfill and smooth out. The original recipe warns about this or you'll come out with a muffin top. I see this daily, I don't need to see it in my actual donuts.
Bake for 12 min, let 'em cool and mix the toppings 1/2 cup powered sugar 1 tbs nut milk now, dip them in the glaze, sit for a quick second and then dip them into sprinkles!
So there you have it, mini vegan donuts. Mine are a lot darker because of the ingredients I used, but I recommend checking out the original from VeganYumYum.
and remember- the more dishes you have to clean, the tastier it will be!
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