Breakfast treat, tea treat or dessert? You get to decide how to enjoy these sweet and tart donuts
Equipment
Mini Donut Pan
Ingredients
DONUTS
½cupoat flour
½cupbrown rice flour
¼cupalmond meal
⅓cupcoconut sugar
1tspbaking powder
1tspcinnamon
½tspsalt
2tbsp2 Tbsp flax meal mixed w/ 6 Tbsp water- for the "flax eggs"
⅓cupalmond milk
2Tbspmaple syrup
3Tbspoil
1 ½tspvanilla powder
1cupfinely grated carrots
CASHEW CREAM ICING
½cupraw cashews- soaked for 1 hour or overnight
3-4Tbspwater
1Pinchsalt
2tsplemon juice
1-2Tbspmaple syrup
¼tspvanilla powder
Instructions
DONUTS
Preheat oven to 350 degrees
In a small bowl make the equivalent of 2 "flax eggs" by combining 2 tablespoons of flaxmeal with 6 tablespoons of water. Set aside to gel and thicken.
Combine the oat flour, rice flour, almond meal, coconut sugar, baking powder, cinnamon and salt in a large bowl. In another bowl, whisk the almond milk, maple syrup, oil, vanilla and flax eggs together. Pour the wet ingredients into the dry and stir until just combined. Fold in the grated carrots.
Spoon the batter into mini donut molds, filling to just below the top of the mold. Bake for 10-12 minutes until puffed and lightly golden brown. Let cool completely.
Once cool, dip the tops of the donuts in the icing.
Let rest slightly to set the icing.
CASHEW CREAM ICING
Drain the soaked cashews and blend on high speed with the rest of the icing ingredients until fully combined and creamy, adding a bit more water if needed to get the correct consistency.
Spa Index Kitchen Notes
These mini donuts are naturally gluten free and vegan
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