Valentine’s Doughnuts

Who doesn’t love a doughnut?  Celebrate this Valentine’s Day with these special recipes!  I love to take recipes and find ways to make them more wholesome and add nutrition whenever possible so enjoy and share the love!

I have some very special clients, that are now like extended family, who have two little boys that are allergic to egg.  My very first service for them was a small dinner party on Valentine’s Day – so on February 14 I will celebrate 4 years of service for them.  I am always looking for ways to make food that the boys can enjoy while keeping them safe.  The boys have never had a doughnut until now as both of these recipes are Egg-Free.  Yea!  You should have seen the look on thier faces when I brought some over for them to try.  You would have thought it was Christmas!

Not only is the Apple Cinnamon Doughnut egg-free it is also vegan.  The Dark Chocolate Doughnut is egg-free as well, to make it vegan use vegan chocolate chips.

Baked doughnuts are easy to make and not fried – so double bonus!  I found these pans at JoAnn’s craft store but you can order them online as well.  They come in mini and regular sizes as well as heart shaped.  Have fun with them and you will find lots of occasions to bring them out.  Your family and friends will thank you!

Baked Vegan Apple Cinnamon Doughnuts

• 1 T. Chia seed
• 3 T. water
• 1/2 c. cane sugar
• 1 t. cinnamon
• 12 0z. unsweetened applesauce
• 1 T. canola oil
• 1 T. vanilla coconut milk
• 1/2 c. brown sugar
• 1 t. vanilla
• 1 medium Granny Smith Apple, diced
• 1 1/2 c. flour (I like Eagle Mills Ultra-Grain brand)
• 3/4 c. whole wheat pastry flour
• 2 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon
• 1/8 t. cloves
• 4 T. Earth Balance Butter Spread, melted

• Preheat oven to 375 degrees.
• In a small bowl add chia seed and water.  Whisk to combine and let sit for 5 min until water is absorbed.
• Combine cane sugar and 1 t. cinnamon in a small bowl to combine, set aside.
• Combine applesauce, chia seed mixture, oil, brown sugar, vanilla, and diced apple in a large bowl and mix well.
• In a medium bowl combine flour, and whole wheat pastry flour, baking powder, baking soda, cinnamon, and cloves.
• Slowly mix the dry ingredients into the wet and mix well, taking care not to overmix.
• Bake for 7-10 min depending on size of doughnut until top springs back when lightly touched.
• Melt buttery spread in a small bowl.  When doughnuts have cooled slightly, dip them in the buttery spread and then toss in the cinnamon sugar.

Baked Dark Chocolate Doughnut

• 1 T. Chia seed
• 3 T. water
• 2 T. coconut oil (or canola oil)
• 1/3 c. vanilla coconut milk (or buttermilk)
• 1/4 c. vanilla coconut yogurt (or Greek yogurt)
• 1 t. vanilla
• 1 c. flour (I like Eagle Mills Ultra-Grain brand)
• 2 T. dark cocoa powder
• 1 t. baking powder
• 1/4 t. baking soda
• 2/3 c. cane sugar
• 1/4 t. nutmeg
• 1/2 t. salt
• Powdered sugar (Optional)
• 1/3 c. heavy cream (Optional)
• 1/3 c. bittersweet chocolate chips (Optional)
• Dye Free Sprinkles

• Preheat oven to 375 degrees.
• In a small bowl add chia seed and water.  Whisk to combine and let sit for 5 min. until water is absorbed.
• Combine coconut oil, coconut yogurt, coconut milk, chia seed mixture, cane sugar, vanilla, in a large bowl and mix well.
• In a medium bowl combine flour, cocoa powder, baking powder, baking soda, nutmeg and salt.
• Slowly mix the dry ingredients into the wet and mix well, taking care not to overmix.
• Bake for 7-10 min depending on size of doughnut until top springs back when lightly touched.
• To make chocolate ganache, heat heavy cream in a saucepan until it just comes to a simmer.  Add chocolate chips and leave for 5 min, whisk until smooth.
• When doughnut is cool, you can dip in powdered sugar or chocolate ganache and sprinkles.