Steal some time and give this great donut recipe a try…
Ingredients for the donuts:
- 1 cup whole wheat pastry flour (or gluten-free flour blend)
- 1/3 cup coconut sugar
- 1 1/2 teaspoons Ener-G Egg Replacer
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 large peach or 2 donut peaches, diced small
- for the glaze
- 1/2 cup powdered xylitol or sugar
- 1/2 teaspoon vanilla extract
- 1-3 tablespoons almond milk
- Preheat the oven to 350. Lightly grease or spray a donut pan with oil.
- Mix the almond milk and apple cider vinegar together and let curdle for about 10 minutes.
- In a large bowl, whisk together the dry ingredients. In a medium bowl, mix together the curdled almond milk with the other wet ingredients. Add the wet mixture to the dry and mix until just combined.
- Evenly sprinkle the diced peach bits in the wells of the donut pan. Transfer the batter to a pastry bag fixed with a wide tip or a large plastic bag with the corner cut off. Squeeze the batter into each of the donut forms, covering the peach pieces. Fill each form to about 2/3 of the way full.
- There will be leftover batter. You can either use it on a second pan (I made mini donuts with the leftover batter), save it and reuse the first pan, or mix in more diced peaches and pour into a muffin tin and bake as muffins. Your choice.
- Bake the donuts in the preheated oven for 10-14 minutes (depending on your oven) or until they are a light golden brown while still soft and springy. Let them rest in the donut pan for about 3-5 minutes before transferring to a cooling rack.
- While the donuts are cooling, make your glaze. Mix together the powdered xylitol/sugar with the vanilla in a bowl. Add the almond milk in 1/2 tablespoon increments until your desired consistency is reached. Once the donuts are cool, dip the tops (the part with the donut chunks) lightly into the glaze, one by one.
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