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Program description

Mini Pumpkin $ Cinnamon Sugar Donuts (Vegan)

Category:Desserts
Purpose:Breakfast
Preparation type:Oven
Difficulty:Medium
Tags:
Cooking time:30
Calories:
Description:1. Preheat oven to 180C / 350F and grease a mini donut tin with some oil. 2. Stir all the dry ingredients together in a large bowl. 3. In a separate, smaller bowl or jug, combine all the wet ingredients. 4. Stir the wet into the dry and mix until smooth. 5. For a neat donut shape, I like to transfer the batter into an icing bag with a large, round nozzle and pipe the donuts into the tray. However, you can also just use a spoon and your finger to smooth it down - it's a bit messy this way, though! 6. Bake for 12-15 minutes until the tops are golden brown. 7. Gently remove from the tins and leave to cool. 8. Meanwhile, melt the butter in a saucepan and transfer to a small bowl. 9. Make the cinnamon sugar by mixing the sugar and cinnamon together in a food processor. 10. Dip each donut into the melted butter, drain off the excess, then dip in the sugar or sieve a generous amount of the sugar on top, for a neater look. Repeat on both sides. 11. Serve and enjoy! Will keep for 2 days in an air-tight container at room temperature. Glaze: 4 Tbsp dairy free butter Approx 1/2 cup coconut sugar ( or brown sugar) 2 tsp ground cinnamon
Zutaten:Spelt flour (Groats) - 1 C
Spelt flour (Groats) - 2 Tbsp
Baking powder (Groats) - 1 tsp
Bicarbonate soda (Groats) - .25 tsp
Almond milk (Nuts) - 1 1/3 cup
Almond milk (Nuts) - 1 Tbsp
Olive oil (Sauces) - 2 Tbsp
Maple syrup (Sauces) - 1 1/3 cup
Ground Cinnamon (Spice) - 1 tsp
Mixed Spice (or pumpkin pie spice mix) (Spice) - 1 tsp
Salt (Spice) - 1 Pinch
Vanilla extract (Spice) - 1 tsp
Apple cider vinegar (Spice) - 1 tsp
Pumpkin puree (Vegetables) - .25 C

Recipe steps