Hey guys! I decided today would be a good day to post a recipe!
Quick side note - this recipe and likely a lot of the ones I will post on here, at least for the first little while are not originally mine unless otherwise stated and I will make sure to credit where I have gotten them from. I really just want to share some of my favourite recipes that I use regularly and any new ones I discover.
So on Easter Sunday my family realized that we hadn't picked up any hot cross buns from Cobs Bread (yes - they're vegan!) for breakfast so I decided to improvise. I had been eyeing this recipe in my Oh She Glows cookbook for sometime now and it ended up being much easier than I thought it would be. At the time I didn't have a donut pan so I made them in muffin form but they were absolutely delicious. They are perfectly sweet and the chia seeds add a little bit of crunch. They were so great we set out to find a muffin pan so we could make them look nice and pretty like intended.
I would say mission accomplished :)
This recipe only requires 8 ingredients and one bowl. It is vegan, nut-free, oil-free, soy-free, refined sugar-free and gluten free (I just used regular flour but the original recipe calls for oat flour) so everyone can enjoy! I do have to say that I was a little bit of a fail at documenting the process of making these babies but I promise I will get better.
This recipe only requires 8 ingredients and one bowl. It is vegan, nut-free, oil-free, soy-free, refined sugar-free and gluten free (I just used regular flour but the original recipe calls for oat flour) so everyone can enjoy! I do have to say that I was a little bit of a fail at documenting the process of making these babies but I promise I will get better.
It was actually pretty time consuming to put the batter into the pan because I wanted to make sure that the looked nice and pretty when they came out aha
Recipe
Makes about 6 donuts
Prep time: 10 minutes
Cook time: 22 to 26 minutes (I cooked them for 24 minutes and they were perf)
Ingredients
3/4 cup oat flour
1/2 cup chia seeds
1.5 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1/4 teaspoon ground cinnamon
1/3 cup maple syrup
1/3 cup non-dairy milk
1 teaspoon vanilla
Instructions
1. Preheat the oven to 300°F (150°C). Lightly grease your donut (or muffin) pan with oil (I used coconut oil).
2. In a large bowl, combine the flour, chia seeds, baking powder, salt and cinnamon.
3. Add the maple syrup, milk, and vanilla and stir until combined. The batter will be pretty runny so no worries.
4. Spoon the batter into the pan, filling each cavity to the top.
5. Bake the donuts for 22 to 26 minutes, until firm to the touch.
6. Cool the donuts in the pan for about 10 minutes and then they should pop right out. Allow them to cool completely (quite honestly though I ate mine as soon as they came out of the oven, I simply could not resist)
In her recipe, Angela includes a Coconut-Lemon Whipped Cream recipe to drizzle over top but I didn't get the chance to do that because I didn't have enough time. If I make them again with it I'll post the recipe for that as well!
Recipe
Makes about 6 donuts
Prep time: 10 minutes
Cook time: 22 to 26 minutes (I cooked them for 24 minutes and they were perf)
Ingredients
3/4 cup oat flour
1/2 cup chia seeds
1.5 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1/4 teaspoon ground cinnamon
1/3 cup maple syrup
1/3 cup non-dairy milk
1 teaspoon vanilla
Instructions
1. Preheat the oven to 300°F (150°C). Lightly grease your donut (or muffin) pan with oil (I used coconut oil).
2. In a large bowl, combine the flour, chia seeds, baking powder, salt and cinnamon.
3. Add the maple syrup, milk, and vanilla and stir until combined. The batter will be pretty runny so no worries.
4. Spoon the batter into the pan, filling each cavity to the top.
5. Bake the donuts for 22 to 26 minutes, until firm to the touch.
6. Cool the donuts in the pan for about 10 minutes and then they should pop right out. Allow them to cool completely (quite honestly though I ate mine as soon as they came out of the oven, I simply could not resist)
In her recipe, Angela includes a Coconut-Lemon Whipped Cream recipe to drizzle over top but I didn't get the chance to do that because I didn't have enough time. If I make them again with it I'll post the recipe for that as well!
I have mine with anything from peanut butter to jam to earth balance to just plain and they are super amazing.