Chocolate Fudge Donuts | VEGAN, GF & NO REFINED SUGAR
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NATIONAL DONUT DAY
In honor of the occasion, I present my first ever try at donuts. [video has no sound]
I was very pleased. My Son thought they were too chocolatey and not sweet enough. If you are like him, reduce cacao to 1/3 c and increase sugar to 1 cup. You can usually regular AP flour, just omit xanthum gum. One could top donuts with many variations, including frosting, icings, nuts, seeds, coconut, mix of spices, etc. Store in an airtight container and eat within 5 days or freeze.
CHOCOLATE FUDGE DONUTS | VEGAN, GF & NO REFINED SUGAR
(adapted from King Arthur Baking)
*Cacao or cocoa, 1/2 c
*GF flour blend, 1 1/3 c
*Xanthum gum, 3/4 t
*Lakanto golden brown sugar, 3/4 c
*Baking powder AND baking soda AND salt, 1/2 t of each
*Espresso poder, optional, 1/2 -1 t
*Cinnamon, optional, 1/2 -1t
*Flax or chia egg (2T ground seeds to 6 T water) mix and let set for 5 minutes or so
*Vanillla, 1-2 t
*Vegan butter, 1/2 c melted
*Non-dairy milk, 1/3 to 1/2 c
*Lemon juice or ACV, 1 t (to sour milk)
Icing: 1 c vegan chocolate chips, vegan milk, 4 T or so…. Melt in microwave until smooth or desired consistency. I added more for a poofy frosting like dip before dipping in the coconut.
Mix dry ingredients. Make a well and the rest. Mix before folding all together. This should be a thick, glossy batter. I ended up adding just a few more tablespoons of milk for mine. DO NOT over mix. They will get tough. Adjust for sweetness and spices. Use a piping bag or the freezer bag method as shown. Fill half full. Bake in a 350 oven until set, and toothpick is clear. 12-15 minutes. Or in my case. 20. Let cool before dipping in icing o optional toppings. Make this your own and enjoy!
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