Gingerbread Carrot Cake Donuts

Gingerbread Carrot Cake Donuts

These Gingerbread Carrot Cake Donuts are a wonderful breakfast or dessert.This holiday recipe is vegan, gluten-free, healthy, and refined sugar-free. The donuts are oven-baked, not deep fried!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, Dessert

Servings: 6

Ingredients

Dry ingredients:

·         3/4 cup rice flour (120 g)

·         1/4 cup tapioca flour or cornstarch (30 g)

·         1/2 cup almond flour (60 g) (*see recipe notes)

·         60 g Xylitol or Erythritol or regular sugar

·         1 tsp baking powder

·         1 1/2 tsp cinnamon

·         1/3 tsp ground ginger

·         1/4 tsp allspice

Wet ingredients:

·         1 1/2 cups finely grated carrot (1 medium-sized) (150 g)

·         1/3 cup coconut milk canned (80 ml) (*see recipe notes)

·         1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)

·         1/2 tbsp lime juice or lemon juice

·         1 tsp molasses

·         1 tsp vanilla extract

Frosting:

·         50 g Erythritol or icing sugar

·         2 tbsp nut butter or seed butter of choice (30 g) (*see recipe notes)

·         1-2 tbsp plant-based milk or cream

·         crushed nuts or seeds (optional)

Instructions

1.      In a small bowl, mix the ground chia seeds and water with a whisk, set aside for 2-3 minutes.Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps.

2.    Add all wet ingredients into the dry ingredients and stir with either a whisk or an electric hand mixer until the mixture is combined.

3.    Grease a donut mold with oil or vegan butter and fill in the batter.

4.    Bake in the oven at 375 degrees F (190 degrees C) for about 15-18 minutes and let the donuts cool.

5.    Put the Erythritol in a food processor or electric coffee/spice grinder and blend until it's a fine powder. You can use icing sugar instead of Erythritol. Put it into a small bowl, add the nut butter (or seed butter of choice) and plant-based milk and mix with a whisk. If the frosting is too thick add more milk. If it's too thin add more of the Erythritol/icing sugar.

6.    Frost the donuts and top them with crushed nuts or seeds of choice. Enjoy! Store leftovers in the fridge.

Notes       

·         You can use ground shredded coconut instead of almond flour for a nut-free version.

·         You can use any other plant-based milk or cream instead of coconut milk. The higher the fat content of the milk is, the better the donuts will taste.

·         Any nut butter or seed butter is fine, for example, almond butter, cashew butter, coconut butter, sunflower seed butter etc.

Source  https://elavegan.com

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