👉 Here is a healthier alternative to regular fried DONUTS! These ones are baked and have a healthy inner core, namely an apple slice! SAVE the post in order to try this out & SHARE this recipe with a friend! 😋🙌.
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Ingredients
4-5 apples, sliced, inner core (seeds etc.) removed
1 cup whole wheat flour
1/2 cup date sugar
1 teaspoon baking powder
A pinch of salt1/2 teaspoon ground cinnamon
1/2 cup + 2 tablespoons plant milk
1 flax egg (1 TBLSP. ground flax seeds with 3 tablespoons water, whisk together, set for 10 mins)
1 tablespoon melted vegan butter
1 teaspoon vanilla extract
(OPTIONAL: roll the donuts on some cinnamon and sugar mixture at the end after baked)
Directions
- Simply, mix al the dry ingredients together in a bowl. Prepare the flax egg and set aside.
- Already prepare the apples and cut them into thin slices, with a hole in the middle.
- You’ll need a donut pan or something similar in order to get the donut shape while baking, e.g. You can use a muffin pan and try to create a hole in the middle to simulate a donut shape.
- Now, add all the other ingredients to the bowl as well as the flax egg.
- Give it a good whisk, whisk until everything is well combined.
- Next, dip the apple slices into the donut batter and make sure they are well covered and place them onto the donut pan. (Or you can put a bit of the dough in the donut pan, and than add the slices and cover them again with a bit of dough).
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
