My 3-year-old has been curious about doughnuts after she saw watched a television show she saw on PBS. I noticed that every time we drive by a doughnut place, she would ask about the doughnuts. She wanted to know what they were, how they were made, how they tasted like, and if they were vegan. Then, I explain to her that doughnuts are mostly made up of flour and sugar, then deep-fried, and then dipped into more sugar. And, that it is most likely not vegan. She asked enough times a couple of weeks ago, that it made me want to buy a doughnut maker! And, this is the one I got.
…..I have to say, it is pretty cool!
I have never made doughnuts before, and unfortunately, there was only one recipe for doughnuts in the user’s manual. That recipe required the use of butter,eggs, sugar, and more butter. Not my ideal recipe, but it was still better than an average doughnut hat you buy at the doughnut shop because it is “baked”.
So, I decided to alter the recipe a bit to make it more “my style”. And, like I said, this was my first time making doughnuts, so I wasn’t really sure on how they were going to turn out. I wanted to “healthify” it the best that I could, so it is not as sweet and greasy. Surprisingly, they turned out very good! My family and I really liked the outcome! It is chocolaty, coconutty, and delicious! I hope you guys enjoy it as well!
Also, I have to add that my daughter had a blast helping me make them!
- 1.5 cups of unbleached, organic, all-purpose flour
- 1.5 cups of NON-DAIRY milk
- 6 pitted medjool dates
- 1 egg-replacer (Ener-G)
- 5 tablespoons of coconut oil
- 4 tablespoons of organic cacao powder
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 5 tablespoons of unsweetened organic shredded coconuts
- 1 tablespoon of organic sucanat sugar.
- 1/4 cup of maple syrup
- Mix egg-replacer and set aside (follow instructions on package).
- Blend milk and dates in a blender or food processor until smooth (consistency of runny yogurt).
- In a large bowl, pour flour, cinnamon, salt, and cacao powder and mix.
- In another bowl, mix coconut oil (make sure it is not in solid form), with milk/date mixture, and egg-replacer. When it is thoroughly mixed together, add it to the dry ingredients.
- Mix it well.
- Spoon into doughnut maker.
- Close and “bake” for 2-3 minutes.
- In a regular-sized bowl, mix shredded coconut with sucanat sugar.
- Put your maple syrup in another regular-sized bowl.
- First, dip your cooked doughnuts into the maple syrup and then dip it into the shredded coconut and sucanat mixture. Note: I only dipped the top of the doughnuts, but if you want it a little bit sweeter, you can dip the whole thing in maple syrup and then roll it into the shredded coconut.
- Serve with espresso, cappuccino, coffee, hot chocolate, or with just plain non-dairy milk!