Apple Vegan Donuts with Peanut Butter Glaze

We’ve featured vegan donuts on the blog before, because donuts are the most delicious. They’re beautiful and perfect. The donut, that glorious torus, reminds us that mornings can be joyful, and not just something we have to slog through on our way to quitting time.

Vegan Donuts: All the Flavor, No Regrets

I don’t know about you guys, but I always feel awful after I stop at a drive thru donut store on the way to work (note: this does not include the exquisite Duck Donuts, which just opened a location near us). Don’t get me wrong, the donut is always delicious while I’m eating it. Endorphins explode in my brain. For a collection of moments, there is only chocolate and glaze and all is right with the world. But mere seconds later, regret sets in. I didn’t really need that donut, did I? And even though it tasted good, I knew my stomach wouldn’t feel that good afterwards, didn’t I?

To solve that, we simply make some delicious donuts at home without the ingredients that make us regret them elsewhere. What you see below is a vegan, gluten free apple donut with peanut butter glaze. That’s right, I said peanut butter glaze. It’s an amazing miracle.

Apple Vegan Donuts with Peanut Butter Glaze

Ingredients:

Apple Donuts:

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes
1/2 cup almond meal
1/2 cup brown rice or spelt flour
1 Tbsp flaxseed
3 Tbsp water
1 Tsp baking powder
Pinch of salt
1/3 cup applesauce
1/4 cup maple syrup
1 Tsp cinnamon
Generous grating of nutmeg
1 Tsp vanilla

Peanut Butter Glaze:

1/4 cup peanut butter
2 Tbsp coconut oil
2 Tbsp maple syrup

Directions:

Preheat oven to 350° F. Mix together all donut ingredients in a large bowl. Pour batter into a donut baking pan and bake for 30 minutes. Take out and let cool in the pan for a bit and then transfer onto a wire baking rack to fully cool.

While the donuts are baking, combine glaze ingredients in a small saucepan until well combined. Allow glaze to cool. When everything is cool, pour glaze over donuts. Serve immediately, or chill in the fridge and serve within a few days. As though they’ll last that long.

Proletariat Shortbread

Once upon a time there was a dessert called Millionaire Shortbread. We wanted to make a version that was healthy and vegan and gluten free, but it felt wrong to give such a hippie dessert a name glorifying the most rapacious abusers of capitalism, especially on Labor Day, of all days. We workshopped the name. The People’s Shortbread? From Each According to His Abilities, to Each According to His Needs Shortbread? Ultimately we settled on the unglamorous, functional Proletariat Shortbread. It’s not fancy, but it gets the job done, just like the workers of the world. And I don’t know how successful we were on the healthy front, but this was certainly delicious.

Ingredients:

1/2 cup almond meal
1/4 cup spelt flour
2 Tbsp + 1 Tsp coconut oil
1 Tbsp maple syrup
1/4 cup peanut butter
1/4 cup brown rice syrup
1/2 cup coconut milk
3/4 cup chocolate chips

Directions:

Mix together almond meal, spelt flour, 2 Tbsp coconut oil, and maple syrup. Press into the bottom of a small oven safe baking dish. Bake at 350° F for 15 minutes.

Mix peanut butter, brown rice syrup, and remaining 1 Tsp coconut oil in food processor until smooth. Spread over cooled crust.

Heat coconut milk in the microwave for a minute. Pour over the chocolate chips in a medium bowl, wait a minute, and then stir up. Pour over caramel and cool in the fridge. Top with berries or whatever you need to make this feel healthier.

Peanut Butter Brownie Energy Balls

The diet that we’ve been on is fairly restrictive, so we like to look for ways that we can still find room for healthy vegan treats. The humble energy ball is often the answer. These are little, dense, date-based balls of goodness. They’re full of protein from the cashews and peanut butter, so they help stave off hunger. They’re easy to make and keep well, so you can make a whole bunch of them at once and eat them later. Last but not least, they’re super delicious.


Ingredients:

1 c dates
1/2 c cashews
1/2 c peanut butter
1/4 c cocoa powder
1/4 c cacao nibs

Directions:

Put all ingredients in the food processor. Process. Form into balls. Refrigerate until ready to eat. Enjoy.

Cookie Jamboree – Vegan, Gluten Free Peanut Butter Chocolate Chip Cookies

Over the weekend we decided to do some testing with three different vegan, gluten free peanut butter chocolate chip cookie recipes, and we let Watson help. The first was more coconut based, the third was fit-based, and the second is below. It’s hard to argue that chocolate chip cookies are healthy, per se, but these ones are certainly more healthy than standard recipes!

When everything had baked and cooled, and the kids had had ample opportunity to taste plenty of cookie dough (parenting win!), we had a completely unscientific taste test and determined which of the three was the best, and we bring it to you now!

Ingredients:

1/2 c maple syrup
1/2 c peanut butter
1/4 c applesauce
1/4 c coconut oil
1 tbls flaxseed plus 3 tbls water
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c almond meal
1 c spelt flour
1 c gluten free mini pretzels chopped up pretty fine (We used a food processor)
As many chocolate chips as feels right

Directions:

Preheat oven to 350° F. First combine the flaxseed and water in a small bowl and let them gel. In a medium bowl, mix the maple syrup, peanut butter, applesauce, coconut oil, and vanilla. In another medium bowl, combine the baking powder, baking soda, salt, almond meal, spelt flour, and pretzels. Finally, combine the wet and dry ingredients with the flaxseeds and chocolate chips in a large bowl and stir until incorporated.

Put tablespoon size balls on a lined baking sheet and bake for 10-12 minutes. Let cool on a wire rack until ready to put in a jar or serve to hungry kids eager to taste test.