Birthday brunch donuts
On the 15th of September, I'm turning 21 for like the 8th time. Since brunch is my favourite meal of the day, I decided that there will be celebratory donuts! In this post, I'm sharing my favourite donut recipe which is low-key nutritious with a naughty frosting to seal the deal. Perfect for a Veggie Foodie Birthday brunch!
Ingredients (10 servings) :
1+1/4 C (125 g) oat flour
12-14 (180 g) soft Medjool dates
1/2 C unsweetened almond mylk
1 t aluminium free baking powder (I use Nature’s Choice – available from FTN and Dischem)
1/2 t potassium bicarbonate (I use Nature’s Choice – available from FTN and Dischem)
1/2 t apple cider vinegar
1 t vanilla extract
1 flax egg (1 T ground flax soaked in 3 T water)
Chocolate Glaze :
50 g dark chocolate drops
1 t coconut oil
Vanilla Glaze :
1 C (180 g) icing sugar (sifted)
5 t light coconut milk
a few drops of vanilla extract
- Preheat oven to 180°C.
- Combine 1/2 C almond mylk with the apple cider vinegar. Give the mixture a good whisk and set aside to curdle for a few minutes.
- Blend the dates with the curdled mylk.
- Combine all the dry ingredients in a big bowl.
- Add all the wet ingredients (date paste, vanilla extract and flax egg) to the dry ingredients.
- Combine all the ingredients well.
- Pour the batter in a mini donut pan and press down.
- Bake for 15 mins on 180°C.
- Allow the donuts to cool down.
- Melt the chocolate drops with the coconut oil in a “bain-marie”, by boiling water on the stove and melting the chocolate in a bowl over the boiling water.
- Combine the icing sugar with the coconut milk and vanilla extract until the glaze is formed.
- Dip the donuts in the melted chocolate or vanilla glace and allow to set in the fridge before serving. You can optionally decorate the donuts with sprinkles or dessicated coconut before refrigerating.
Snap a shot of your creation, hash tag #veggiefoodies and share on Instagram to inspire other Veggie Foodies and for a chance to get featured.