Thursday, October 25, 2012

OMmmmm Donuts

With the dry- cold season of autumn, we are whirling in the Ayurveda Dosha of Vata.  We are dissolving in this season and letting go.  While it is best to eat warm foods that are easy to digest and avoid the Kapha indulgences, sometimes we all may get a craving for something sweet.  As long as we do things in moderation, there is no sense in depriving yourself.  If we all could approach our bodies as a system of science, with the understanding that the foods that we consume are fuel, nourishment and heal our bodies we all will avoid many bumps in the road of health.

So back to the indulgences.  All over North America are coffee shops with an assortment of donuts.  Normally donuts high in sugar, and fried.  What about making our own donuts, only baking them?.....sounds pretty yummy to me.

Nowadays you can purchase muffin trays, and donut trays that have the hole already.  Regardless of what shape you choose to use, here is the recipe.

1 Cup Whole Wheat Flour
3/4 Cup Maple Syrup
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbs Unsweetened Cocoa Powder
1/4 Cup Unsweetened Shredded Coconut (optional) *
4 Tbs Vegan Margarine
1 Flaxseed Egg (1Tbs Ground Flaxseed + 3Tbs Water - let it sit out for 4 minutes)
1/2 Cup and 3 Tbs Vanilla Coconut Milk (non dairy milk)
1/2 tsp Apple Cider Vinegar
3/4 tsp Coconut Extract
1/2 tsp Vanilla Extract
1 Cup Love

* If you want them to be Red Velvet Donuts just add 1tsp Red Food Coloring
** If you want to add more fibre to the recipe you can add some flax seeds, and or Beet Pulp from your juicer.

Preheat oven to 350. Lightly spray donut pan with no-stick spray. In a bowl, combine dry ingredients of flour, sugar, baking powder, salt, cocoa powder, and shredded coconut. Stir and combine.

In a different bowl, combine melted margarine, flaxseed egg, non-dairy milk, apple cider vinegar, and extracts. Stir to combine. Add in red food color (optional – see note).

Combine wet and dry ingredients. Stir until just combined. Don’t over mix!

Fill donut pans with batter. Bake at 350 for 10-12 minutes, until cooked through. Remove from pans and let cool.

Once donuts are cooled you can add a frosting, but frost the ones you plan to eat, because frosted donuts do not store very well:
2T non-dairy cream cheese
2T vegan margarine
1C powdered sugar
2-3tsp warm water

* option for cocoa to give chocolatey flavor
* unsweetened coconut flakes for topping

Makes 8-10 donuts depending on your tray.  Serve with a smile and ENJOY!

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