Gluten-Free Vegan Donuts & Hibiscus Icing

Happy Friday!! If you want an idea of how my week went, I just typed “happy birthday” instead of happy Friday. My patience this week has been infinite. I mean I’m talking three-hours-at-the-dealership-when-you-went-in-for-an-oil-change-and-you-leave-300-dollars-poorer- patience! That is no joke. So naturally I felt the only cure was to make donuts.

These babies are gluten-free and vegan and magical! For the donuts themselves, I used Bob’s Red Mill all-purpose gluten-free flour. This stuff is awesome. I mean, I like to mess around with different flours as much as the next person. Almond, white rice, brown rice, oat, chickpea, and tapioca are a few flours that I have on hand right now… but dude, Bob’s Red Mill is just so easy and the results are fantastic. For the buttermilk, I used a ratio of 1 cup of rice & quinoa milk to 1 tablespoon of vinegar. You can also use lemon instead of vinegar. You can also use whatever kind of dairy free milk you want, soy, almond, coconut, whatever.** Let me know what you use and how you liked the results. Pay attention to how the donuts brown based on what milk you use. When using rice & quinoa milk, mine did not get too brown, so while I was baking them I definitely was not trying to wait until they looked golden. Instead, I paid more attention to the time and consistency of the batter as it baked.

Okay and now my favorite part of the substitute process… the eggs. Aquafaba! I just love using aquafaba I don’t know why, I just do. It really looks like egg whites, too. To substitute aquafaba for egg, the ratio I use is ¼ cup to one egg white. To prepare the “egg”, I drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two. You can do this step before you get started so you don’t have to wait. You don’t have to let it chill, but it helps stiffen the “egg” better. Next, measure out however much you need (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.* I have a really hard time finding chickpeas with no salt added, so I just omit any additional salt from the recipe. You can make your own aquafaba by just soaking dry chickpeas. Are we having fun, yet??

Okay more fun stuff, the icing. I wanted pink icing (obviously) so to make a natural dye I used hibiscus boiled in water and added the tinted water to the icing. I used about ½ cup of dried hibiscus in 2 cups of water and brought to a bowl and then let it steep for about 20 minutes or so because I couldn’t wait anymore for these donuts. Verdict: not quite pink enough but I liked that it had a florally taste rather than a root-y taste such as an alternative like beet juice. So listen, if you follow my recipe, you are not going to get pink frosting, got it?? But you will have some dreamy, hibiscus-y tasting icing!

Thoughts on that:

  • Maybe let the hibiscus steep longer?
  • Use a higher hibiscus to water ratio?
  • Use beets
  • Any other ideas, I would love your input!

Also, I did a crappy job of taking any pictures while actually making these so, oops. Instead take pictures of yours and send them to me. ❤

So anyway… you came here for the donuts so here they are! By the way, you can double or triple or quadruple this recipe…but I am warning you, you probably don’t want to because you will end up eating 64 donuts ha ha ha.

Gluten-Free Vegan Donuts & Hibiscus Icing

(Makes about 8 donuts)

Ingredients:

Donuts:

1 cup gluten-free flour

¼ cup + 2 tbsp sugar

1 tsp baking powder

¼ cup aquafaba -see notes above on using aquafaba*

¼ cup + 2 tbsp vegan buttermilk (ratio 1 cup of rice & quinoa milk : 1 tbsp vinegar- see notes above on using vegan buttermilk**

1 tsp vanilla extract

¼ cup of vegetable oil

(***Salt: if you are using aquafaba that has salt added, you do not need to add salt. If you are using No Salt can of beans or you made your own aquafaba, add ½ tsp salt)

Frosting:

1 cup powder sugar

1/8 tsp cream of tartar

2 tbsp aquafaba egg

1-2 tbsp Hibiscus water

Instructions:

  1. Heat oven to 425 degrees. In a medium bowl, combine the flour, sugar, baking powder and salt if you are using it.
  2. In a separate bowl combine the aquafaba egg, vegan buttermilk, vanilla and oil.
  • Aquafaba egg. To prepare the “egg”, drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two in a non-reactive stainless steel bowl. Next, measure out ¼ cup (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.
  1. Add the wet ingredients into the dry ingredients and blend until smooth.
  2. Spoon batter into your greased donut tins until about half full. I measured about ¼ cup of batter per donut but it is going to depend on the size of your donut tins, so just go with half full. Cook for 7-9 minutes.
  3. Meanwhile, prepare the frosting. Add all of the frosting ingredients except the water. Add the water last a little bit at a time so your icing is not too watery. Mix until smooth.
  4. When they are done, remove the donuts from the tin and cool them on a cooling rack. You might need a little help from a spoon to get the donuts out of the tin but hopefully you greased the tin enough that it is pretty easy to get out. (Side note, I always forget to grease my pans and it literally ruins everything for the rest of the day– not being dramatic).
  5. When the donuts are cool enough to handle, dip the top half into the icing and then return to the cooling rack. Add sprinkles and do your darn-est to try and wait until the frosting dries before you start eating them. Good luck!

 

So there you have it, people! The dreamiest gluten-free, vegan, aqua-fabulous (I had to), hibiscus, magical donuts in all the world! Eat your vegan heart out! ❤

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GLUTEN-FREE

VEGAN

DONUTS

EAT YOUR VEGAN HEART OUT

SO DREAMY

EASY

Super Simple Rosemary and Garlic Artisan Bread

Hi you guys! I am here on this fine morning to tell you how to make some super dreamy artisan bread! This recipe is so simple and requires absolutely zero kneading. All you need (ugh had to resist the dad-joke-temptation there) is a mixing bowl and Dutch oven. If you don’t have Dutch oven, I’ve heard you use any oven safe pot to cook your bread. I have only used a Dutch oven, however, so I cannot advise.
Quick note about rise time: If you have the time, you can use an overnight rising method that calls for less yeast, just use 1/4 tsp of yeast instead of 2 1/4 tsp. Combine all of the ingredients per the instructions and let the dough rise overnight in a warm area, covered with a clean towel. If you are shorter on time, use the full 2 1/4 tsp of yeast. When using the shorter method, I let my dough rise for about 2 hours or a little longer. You can use even less yeast, but I have not experimented with that…yet. You should ask my sister, though. She is pastry chef and probably knows everything there is to know about making bread.
Another super sweet thing about this recipe is that you can use any flavor ingredients to create the taste you want. Instead of garlic and rosemary, I’ve experimented with a blend of different herbs to create an Italian-y tasting bread. Another one on my bucket list is a cinnamon raisin bread. I’m planning to make this one using whole wheat flour, raisins and cinnamon (duh) 😋. Mmmm #swoon.
Also, how perfect is this bread for Easter appetizers next weekend?? #soPerfect!
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Garlic and Rosemary Artisan Bread

(Prep time: 5 minutes; cook time: ~45 minutes)
Yields one delicious loaf

Ingredients:

2 cups unbleached flour plus a couple tablespoons for dusting
1 cup bread flour
1 tsp salt
2 1/4 tsp yeast
*(if you have time to allow overnight rising time, only use 1/4 tsp yeast)
1 1/2 cup warm water
2 springs fresh rosemary
1/2-1 head of roasted garlic

Directions:

1. Roast the garlic. Preheat the oven to 400 degrees. Cut the top off of the garlic bulb to expose the top of the cloves. Brush the exposed cloves with about 1/4 tsp olive oil. Wrap in foil and place in oven. Roast for 35-40 minutes.
2. Meanwhile, add the dry ingredients including the rosemary to a large mixing bowl. Stir until all of the ingredients are combined.
3. When garlic is done roasting, peal or squeeze it from the outside layers into the dry ingredients. Add the warm water. Using a wooden spoon, work water, garlic and dry ingredients together. Dough will be scrappy. Form into a loose ball.
4. Cover the bowl with a clean kitchen towel and let dough rise for 2-3 hours (or overnight if you are using the overnight option).
5. When you are ready to cook, spray your Dutch oven with a bit of cooking spray and place inside oven. Preheat oven to 450.
6. Meanwhile, form risen dough into a ball – it does not need to be perfect at all. Roll the ball in a tablespoon or so of flour so that the whole thing is lightly to moderately dusted.
7. Place dough in preheated Dutch oven, cover with the lid and return the Dutch oven to the conventional oven. Cook with lid on for 30 minutes.
8. After 30 minutes, remove Dutch oven lid and continue to cook for another 7-15 minutes or until bread is nice and toasty and golden.
As always, let me know how your experiments go and let your heart and your stomach be your guide.
** hint: pair this with super easy Chickpea stew **
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NATURALLY VEGAN
ARTISAN BREAD
BAKERY
SIMPLE
ROSEMARY
GARLIC
EAT YOUR VEGAN HEART OUT ❤

Raw Vegan Cashew Cheesecake

Good morning, lovers! Saturday is my absolutely favorite day of the week. (Wait okay, this doesn’t make sense anymore because I wrote this Saturday morning and I am posting it Monday afternoon—except it kind of does make sense because I am on stay-cation, so I am in perpetual Saturday morning mode for the next 5 days). I am totally anti-sleeping in and I love to wake up super early and be productive like a total weirdo. These past couple of weeks have been really difficult and I have been under a lot of stress. So much so that I decided to take a FULL week off of my day job next week, which I have never done in the past three years. I am really excited to spend some time at my sister’s lake house, cook, write, study wine, and finally start learning how to use my new camera. This morning I decided to kick off my mini stay-cation by whipping up a few fabulous, cheese-less, cashew, raw, vegan cheesecakes. PHEWF.

Can we talk about dates for a minute? Okay, not that type of date, although I am single and would love to go on a date, just saying!! Hehe. Okay but anyway… we use dates in our vegan pie and cheesecake crusts as an alternative to butter and sugar (yum- PS. My sister is a pastry chef and made us the world’s most amazing pie for my mom’s birthday. I literally died. LITERALLY). Dates have a lot of health benefits such as aiding in healthy digestion, boosting nervous system health, reducing seasonal allergic reactions, boosting energy and increasing stamina annnnnd helping with hangovers!

Many recipes for raw vegan-y sweets call for Medjool dates. You can find these at most grocery stores. They are large and very soft and super sweet! The bad part is they are kind of expensive for us less lucrative folk, so I tend to not use them. Instead I use Deglet Noor dates. These can also be located at pretty much any grocery store. They are drier and chewier than Medjool dates. For our purposes, honestly, they work fine in the cheesecake crust. Also, they are like a third of the price of Medjool dates.

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Let’s talk cheese. The “cheese” in these cheesecakes is so good and so easy. Soak the cashews overnight if you have the time. If you are short on time, just soak them for a few hours and be a little more patient when processing them to make sure they reach ultimate smoothness potential. The recipe calls for ½ cup of full fat coconut milk, but add a little more if you feel like you are not quite at full creaminess. I usually start with ½ cup and add a couple more tablespoons to get the texture I want. You just want to avoid having soup.

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Fruit toppings! So today I have some normal every day fruit laying around, you know, like guava and jackfruit, totally normal. I wanted to experiment a bit with those and then also stick to my guns with some lipsmackin’ good blueberries. Use whatever fruit you want. 1 cup of fruit to 2 tbsp agave. Let your heart and your stomach be your guide

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Raw Vegan Cheese-less Cheesecakes

(makes 6 4-inch tart tins or 2 9-in pie tins)

Ingredients:

Crust:

1 cup pitted dates (I use Deglet Noor)

½ cup raw whole almonds

Cheese:

2 cups whole cashews soaked overnight

Juice of 1 lemon

½ cup full fat coconut milk

Fruit topping:

1 cup blueberries (or whatever fruit you are using)

2 tbsp agave nectar

Directions:

  1. To assemble the crust combine the dates and almonds in food processor and blend to create a sticky mixture. The consistency should still be a bit crumbly, you don’t need it to be paste. Spread the mixture into your pan and press down to form a solid crust. I find that this recipe accommodates enough crust for 6 4-inch tart tins or about 2 9-inch pie tins. (Does that math make sense? I don’t know). Set pie crust aside.
  2. Meanwhile, add cashews, lemon juice, and coconut milk to the food processor and combine until you reach ultimate smoothness. Distribute atop the pie crusts.
  3. Finally, combine your fruit and agave in the food processor and pulse until you achieve a nice puree. Distribute atop the cheesecakes.
  4. Pop them in the freezer for at least two hours to settle. Remove from the freezer about 10 minutes before you are ready to serve to make them a little easier to cut.

Now. Most important step, eat your vegan heart out. Enjoy! ❤

VEGAN

CHEESECAKE

EAT YOUR VEGAN HEART OUT

MINIMALIST BAKING