Donuts are just the right amount of sweet. You’ll find them topped with everything from sprinkles to bacon for an easy grab-on-the-go snack. The pillowy, ring shaped goody is also incredibly versatile. It can make for coffee’s perfect partner in crime to start your day, a mid-day bite that motivates you to keep going, or an easy dessert to close out a meal. All of that being said, no-fry plant-based donuts are even better because they’re so easy to make at home.
In the latest episode of Alt-Baking Bootcamp, chef and nutrition coach Mia Rigden shows how to make delicious maple-spiced donuts that will definitely spark joy. They’re baked instead of deep-fried, which makes them a little bit healthier, gives them a cake-like density, and makes them richer in flavor and texture. Her no-fry donuts are also gluten-free, dairy-free, grain-free, and use almost entirely plant-based ingredients (save for the eggs and bee pollen), making them a great option to feed a crowd with various dietary needs.
By using cinnamon, ginger, cardamom, and turmeric in the batter itself, Ridgen incorporates some of the flavors that one usually finds in the maple glaze into the body of the donut to give it a little extra punch. Cinnamon, ginger, and turmeric are also packed with anti-inflammatory and antioxidant benefits, can help reduce blood pressure, and can help with gut troubles and digestion.
No-Fry Vegan Maple-Spiced Donuts
¼ cup maple syrup
½ cup coconut milk
½ tsp vanilla extract
1 ¾ cup almond flour
2 Tbsp coconut flour
⅛ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground ginger
½ tsp baking soda
⅛ tsp salt
¼ cup coconut butter
¼ cup maple syrup
2 Tbsp almond milk
¼ cup bee pollen
1. Preheat the oven to 350°F and grease your donut pan with coconut oil or ghee.
2. In a medium bowl, add the eggs, maple syrup, coconut milk, and vanilla extract. Whisk to combine.
3. In a separate bowl, mix together the almond flour, coconut flour, cardamom, cinnamon, turmeric, ginger, baking soda, and salt.
4. Combine the wet and dry ingredients, mixing thoroughly.
5. Use a spoon to fill the donut pan with the batter. Make sure not to fill over half way, or they will rise and cover the donut hole.
6. Bake for 12 minutes or until golden and firm, and set aside to cool.
7. To make the glaze, add the coconut butter, maple syrup and almond milk in a small saucepan over a low heat. Whisk to combine.
8. Drizzle glaze over donuts and top with a sprinkle of bee pollen.
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