I felt like baking but had no fun seasonal ingredients and wanted to use what I have, so I decided whip something up from pantry essentials and some tired carrots and a ripe pear that I had sitting in the fridge veggie section. These turned out great, perfect midweek snacks for those home office coffee procrastination moments. Also good for kids as low in sugar and there is heaps of hidden nutrients !
Carrot Muffins (GF, DF)
2 carrots, grated 1 pear (or apple) 2 eggs (replace with flax eggs if needed) 1/2 C soy/almond/oat mylk 1/4 C coconut oil 1 tsp vanilla 1/4 C maple syrup
1 C flour (I used a mix of buckwheat/brown rice/tapioca if no need for GF use spelt or oat) 1/2 C almond meal 1/3 C coconut sugar 1.5 tsp baking soda 0.5 tsp salt 1 tsp cinnamon 0.5 tsp ginger 1/2 C rolled oats (GF if needed) 40 g sultanas (or handful of chopped dates, seeds or nuts)
1. Heat oven to 190 Celcius. 2. Place mylk, melted coconut oil, maple syrup, pear/apple chunks, vanilla and eggs in blender. Blend until smooth. 3. Mix all dry ingredients in a bowl. 4. Poor the wet mix to the bowl with the dry ingredients, mix. 5. Fold in grated carrots and sultanas. 6. Spoon the mix in a silicon muffin tray (I also used some coconut oil for oiling). 7. Mix all topping ingredients together and sprinkle on top of each muffin. 8. Bake in the oven for 15-25 minutes, depending on the size of the muffins. I used a small muffin trays, which made 12-16 small muffins and they were ready after 15 min, but if using large ones keep checking and bake for 25 min if required.
A month ago I bought a donut tray. Since then I have been obsessed to create a perfect recipe. I was reading some blogs and Minimalist Baker was using aquafaba to her vegan donuts, I tried and it turned out to be the perfect fluffying effect donuts needed. Guys these donuts, have nothing to do with those oily deep-fried ones – but you know those ones you buy from the supermarket – dense and sweet and fluffy? I have nailed it!
I will post a series of flavours, and I will start with the seasonal one. Ps, if you don’t need gluten free – just replace buckwheat, brown rice and tapioca flours with normal baker’s flour.
Pumpkin Spice Donuts
1/4 cup aquafaba (the liquid in a can of chickpeas)
1/2 cup oat milk
2 tbs melted coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
1 tsp pure vanilla extract
1/4 tsp sea salt
1/3 cup pumpkin puree
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp gingerbread spice
1/2 tsp nutmeg
3/4 cup almond flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
2 Tbsp tapioca starch
1/3 C cashews (soaked for few hours)
1 tbs coconut oil (melted)
3 tbs coconut cream
1 tbs maple syrup
1 tsp vanilla
1 tbs lemon juice
1 drop orange essential oil (optional)
Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside.
To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk to combine. Then add pumpkin puree and oat milk and whisk to combine.
Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
Divide batter evenly between donut tin.
Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
In the meantime, make the glaze by blending all the ingredients (add essential oil last). Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts (opt out the orange essential oil in case you want to make another flavour… wait for the lemon & rose recipe next week!).
Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
Spread the glaze when doughnuts are cool. Then top with crumbles of walnuts and orange peel.
Best when fresh. Keep in the fridge for up to three days or freezer for a month.