Yes it’s donut time!
Vegan, healthy, glutenfree, incredibly delicious, everyting! Because why not? In the summer edition of Your 50 Days of Green Happiness the very first snack is a chocolate donut. Since that was a great success, and a lot easier to make than you might suspect, it’s about time we made a blonde variant.
Fresh with lemon, with poppy seed seeds for fun and an icing of cashew nuts. For the flour we use a mix of oatmeal, buckwheat and coconut. If you do not have the flour variants, you can also grind oatmeal flakes, buckwheat flakes and coconut grater in the blender. This is how you make your own flour! You could also use a (gluten-free) baking mix here.
Immediately make something extra of it, because this snack is gone before you know it. You can keep them in the freezer for a long time and otherwise put them in a well-sealed drum. They dry out a bit faster in the fridge, so keep outside the fridge but in a cool, dry place.
- 100 g fresh dates, seeded
- 260 ml almond milk, unsweetened
- 2 lemons
- 50 g buckwheat flour
- 50 g oatmeal
- 50 g coconut flour
- pinch of salt
- 1 tsp baking powder
- 3 tsp vanilla powder
- 3 tbsp poppy seeds (or chia seeds)
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 45 g cashew nuts, soaked in water for at least 1 hour
- 15 ml of rice syrup
1. Preheat the oven to 180 degrees.
2. Put the dates together with 225 ml almond milk and 2 tablespoons lemon juice in the blender. Mix until smooth.
3. In a bowl, mix the buckwheat flour together with the oatmeal, coconut flour, a pinch of sea salt, baking powder, 2 tsp vanilla powder and 2 tbsp poppy seeds. Grate the lemons, keep 1 tsp lemon zest apart and add the rest to the flour.
4. Add the date mixture to the flour. Mix into a cohesive dough. In a separate bowl, mix the baking soda with the vinegar until it starts to foam. Stir the mixture carefully.
5. Form 12 donut molds with your hands. Don't make them too thick, high. This is easiest when you wet your hands with almond milk. Place it on a baking tray covered with baking paper. Coat the donuts with a little almond milk and place in the middle of the oven. Bake in about 10 minutes until golden brown. The donuts are cooked when a skewer comes out reasonably dry, but the inside is still smooth. Allow to cool on a rack.
6. Rinse the soaked cashew nuts occasionally in the blender. Add 35 ml almond milk, 1 tbsp lemon juice, 1 tsp vanilla powder and 25 ml rice syrup. Mix until smooth.
7. Spread some of the cashew sauce on each donut. Sprinkle with some poppy seeds and lemon zest. Store in a sealed drum.