This past Sunday my oldest and I took time away for a mom/daughter day. My youngest was at a sleepover for church and it was the perfect time. No college tours that weekend (thankfully) so we were free to head out. After we were done running around we headed over to Trader Joe’s to pick up some of our staples and I found this…
Couldn’t resist. We love honey crisp apples and I knew exactly what I wanted to make… these baked donuts. I was testing out some recipes for breakfast goodies for Thanksgiving week when our family arrives. These are perfect. Vegan, gluten free and totally seasonal. If you don’t have a donut pan use a mini muffin pan and make donut holes. Equally as exciting!
Dry bowl ingredients:
2 cups of Bob’s Redmill 1 to 1 gluten free flour
1/4 cup of coconut sugar
3 tablespoons of Vega One protein powder (vanilla flavor)
2 teaspoons baking powder
1 teaspoon of baking soda
2 teaspoons of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
Pinch of salt
1 cup of apple cider (I used Honey Crisp apple cider)
2 teaspoons of apple cider vinegar (I use Bragg’s)
1/4 cup of melted coconut oil
1 teaspoon of vanilla extract or 1/2 teaspoon of vanilla paste
Add the ingredients to a small saucepan and whisk together until combined. Remove from heat and let cool.
Add the dry and wet ingredients to your stand mixer or bowl and blend with a mixer. Avoid over-mixing.
Preheat your oven to 350 degrees. Spray your mini donut pan. Take the dough and grab a meatball-sized amount of dough. See photo:
Press the dough into the well and press around the well evenly.
Bake for about 14 -16 minutes or until golden and springy when you push on the doughnut. Remove and let cool for about 3-4 minutes. In the meantime, prep your toppings.
Topping ingredients (optional):
1/4 cup of coconut sugar or cinnamon and sugar blend
1/4 cup of melted coconut oil
First dip your donuts in the melted oil and then dip them in the cinnamon mixture. Consume immediately.
I used both a classic cinnamon/sugar blend (lighter donuts) and the coconut sugar/cinnamon blend for my kids.
I’m in tapering mode right now but not really a classic, crazy-induced kinda taper. I’m running a marathon with two friends. My first friend Alex is running a marathon relay with her husband. She’s done one half marathon prior (a road race) and has no time goals – just wanting to have fun. My second friend is Pete – from my ultra marathon and my AKA running angel is joining us running the full marathon with me. He’s been cycling more than running lately and just wants to do this for fun as well. So our goal… just have fun and absolutely no watching our watches or pressure. I’ve never run a marathon just for fun – I’m excited! Plus to see Alex do her first trail race is exciting. So with that… I’m not stressing my taper so much. Plus I ran 26.2 two weeks ago to gauge my hr training time so I’m good.
So this week looks like this:
Sunday: 13.1 outdoor miles
Monday: 7 treadmill miles
Tuesday: 10 outdoor miles
Wednesday: Rest day
That’s it from here. I’m buried finishing up year-end recipe jobs and finishing up my Thanksgiving prep work. I hope you add these little treats to your breakfast menu.
— Knead to Cook