[violaine]

Baked Vegan Donuts



Ingredients:
1 cup all-purpose flour [i use a combo of oat, chickpea, sorghum, fava, and sometimes, white rice]

1/2 cup sugar [can subsitute with yacon, agave, chopped dates, figs, et c.]

1 1/2 teaspoons baking powder [i use ener-g baking powder replacer - no high sodium]

1/4 tsp salt [ i skip all together]

1/4 tsp nutmeg [i use more!]

1 shake of cinnamon

1/2 cup soymilk [or subsitute / mix with - almond, coconut, rice]

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla [french vanilla kicks it up a notch!]


Egg replacer for 1 egg (I used Ener-G Egg Replacer.)

4 tablespoons Earth Balance or other vegan margarine

Instructions:
Preheat oven to 350º F.

In a large bowl, combine dry ingredients with a whisk to mix thoroughly.

In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don't make this too hot for the dough!

Add wet to dry & mix until just combined, forming a soft spongy dough.

Using a tablespoon measure, scoop out dough into an ungreased nonstick mini donut pan & smooth out the tops of them. If using a regular sized donut pan (like I did), fill them until just below the rim. Make sure not to overfill them or they'll have uneven muffin tops. If you under fill them, they'll be skimpy, but still edible.

Bake them for 12 minutes or until a tester comes out clean.

Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.