Winter Veg Doughnuts
Doughnuts made of vegetables I hear you cry?! It's crazy, but it's true!
These bad boys have been inspired by a Forks Over Knives recipe which you can find here. They have been adapted to fit even more wonderful veggies in and you will not believe how sticky and delicious they are.
It's about this time of year when our bodies crave the more fulfilling of recipes. Warm stews and roast dinners. Surrounded by so much confection in the shops and on the TV it's no wonder that we begin to crave the naughty sweet stuff too, am I right? Well, this recipe is the best of both worlds. Your body will be nourished by all of the wonderful whole plant foods and yet your taste buds will be fooled into thinking that all their Christmases have come at once!
Oil, egg, refined sugar and dairy free these scrumptious little rings are the treats that keep on giving. Enjoy!!
You will need a mini doughnut mould.
Here is a link to our sweet potato and date puree recipe
3/4 cups wholemeal self-raising flour
1/4 cup cacao
1 tsp baking powder
3/4 cup pumpkin puree
3/4 cup date puree
1/4 cup dairy-free milk we used coconut
1 tsp vanilla
1/2 cup sweet potato puree
1/4 cup date puree
2 tbsp almond butter
3 tbsp cacao
1 tbsp maple syrup
1 tsp vanilla
Preheat the oven Gas Mark 4/350F
In a mixing bowl add the flour, cacao and baking powder.
In a separate bowl mix together the wet batter ingredients.
Pour the wet bowl into the dry and gently combine. (Don’t overwork it as it will leave your dough less soft.)
Divide your mixture evenly into your doughnut mould (leaving room for a little rise) and bake in the oven for 18 minutes.
Meanwhile, make your frosting by mixing all of your ingredients together and setting aside in the fridge until needed.
Once your doughnuts are baked allow them to cool before turning out on a wire rack.
Frosting with your topping and sprinkle with beetroot powder.
I really hope you enjoy these fabulous doughnuts as much as my family has. Stay healthy beautiful people!
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