DOUGNUTS V.S DONUTS

Truth be told, the first spelling of doughnut is grammatically correct. But these days it's widely shortened to donut...Traditionally they are a ring shaped cake made from a dough (hence doughnut) then deep-fried, but mine are in fact baked and more of a cake consistency rather than a bread, along with being gluten + oil free and vegan O.K they are just AWESOME

You'll have to be cautious not to eat the whole batch at once they are that good! I kindly shared these with family and friends who said mine are better than the traditional

What You'll Need

BASE RECIPE

1 + 1/3 CUPS of Flour of Choice- I went for a mix of gluten free ones Bobs Red Mill 1:1 or ORGRAN are my go to gluten free flours although I also added some sorghum and buckwheat

1 CUP or approx 15 Medjool Dates (could defiantly use another "drier" variety because they are boiled- you may just need to adjust the quantity)

1 CUP Plant Milk : rice, almond, coconut take your pick

1 CUP Water

2 tsp baking powder "activated" with equal parts ACV

1 tsp vanilla powder

1/4-1/3 cup of coconut sugar

1 FLAX "egg" or equivalent replacement (I make mine with 1TBS of flax meal to 3TBS water)

Start by pre-heating your oven to 180 degrees celsius, then in a pot combine the pitted dates and water. Bring to a boil then simmer and allow them to soften for 5mins , cool slightly then add to a blender and blend the mixture until smooth.

Sift your flour(s) into a large mixing bowl, add the flax egg, vanilla and baking powder/ACV mixture, stir to combine. Scoop out as much date mixture as you can get out of the blender! then to the blender add the plant milk and coconut sugar and give that a quick whiz :)

Add the rest of the liquid to the dry and mix until well combined , carefully spoon the mixture into a pre-greased doughnut pan smooth the edges and bake for 10-13 minutes or until a skewer inserted comes out clean

CARAMEL GLAZE

tahini and maple syrup... Thats it! Mix together equal amounts of each until you reach the desired consistency and drizzle over cooled doughnuts

the caramel flavour the dates give to the base recipe, defiantly complements the tahini caramel glaze although almost anything could go on these... I even ate one fresh from the oven with cinnamon & sugar

Enjoy and be sure to tag me on social media if you make them

Lots of love- Liz X

(more photos to come)