Wednesday, December 14, 2011

Cinnamon Quinoa Baked 'Donuts' & Baby Cakes

As promised here are a couple of the delicious healthy vegan treats I baked yesterday. When we were Christmas shopping on the weekend we stumbled across a donut pan! Averie from Loves Veggies and Yoga has been tempting me with her gorgeous baked donut recipes for ages and I knew I had to give it a try.

These are the most dense, moist, filling (high protein), sweet, healthy donuts you could wish for. As you all know I make 'NO' foods so it has no sugar, no fat, no nuts, no gluten and no guilt. They're sweet but not sickly and satisfying in a way that regular donuts just aren't- even my husband who can eat 3 regular donuts in one sitting could only manage one of these. 

They're so good I ate three throughout yesterday! I made them sweeter than I would normally because they were to share with my other half and dear friend so just adjust the sweetness to your taste. I also made enough for 12 baby cakes too so if you only want to make one or the other just halve the quantities or make 24 baby caked or 12 donuts.

Cinnamon Quinoa Baked Donuts


Makes 6 small donuts (105 cals each) and 12 baby cakes (25 cals each)
Batter:
1 banana
1 tsp baking powder
1.5 cups quinoa flour- (I'm sure it would work well with brown rice flour/buckwheat flour/oat flour/whole-wheat flour etc. too)
1 tsp no egg (egg replacer)
1 cup lite soy milk
30 'natvia' stevia sweeteners - adjust to taste
tiny pinch of salt
1 tbsp vanilla
2 tbsp cinnamon- (it's a lot but quinoa flour is stronger than wheat flour so you might want to adjust this if you're using a different flour)

Icing/glaze:
10 natvia
1 tbsp vanilla
1 tsp cinnamon

  • preheat oven to 160
  • mash banana
  • combine dry ingredients
  • combine wet ingredients
  • mix wet into dry well
  • fill cases/tray high- it doesn't rise much
  • bake 20 mins at 160
  • test with skewer
  • combine glaze ingredients
  • brush over whilst warm (or if you don't have a brush like me use the back of a spoon!)
  • leave to cool- the glaze will crystallize but not harden, it looks great
  • Enjoy with abandon or keep in a cake tin at room temperature (don't eat cake from the fridge! It doesn't taste as good and the texture changes slightly)

Naked tastes just as good if you ask me, just not as sweet!
Sweetened with the glaze, great for giving to people used to eating sugar :)
I'm so glad some of you are going to try yesterdays Tomato Spinach Dal recipe! I know you'll enjoy it as much as I did. Thanks for sharing that you enjoy spending time alone too, it's good to know I'm not the only one who needs their own down time.
I hope you give these a go, they're really easy and yummy and I'm sure I'll come up with some different flavour variations for us to enjoy- any requests?
All the best xxx
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3 comments:

  1. These look terrific! I love recipes that don't have sugar & added fats in them. Yum!

    ReplyDelete
  2. Your doughnuts look amazing! I've been wanting a doughnut pan after getting the Vegan Yum Yum cookbook...but they are definitely full of very bad things!

    ReplyDelete
  3. OH MY GOD
    Those doughnuts look amazing!! Thank you, m'dear--you've just given me another dessert recipe for Christmas this year. <3

    ReplyDelete

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