Vegan raspberry doughnuts

Vegan raspberry doughnuts | Me & The Moose. We’ve lightened up traditional Hannukah jelly doughnuts by baking instead of frying, and using freeze-dried raspberries instead of a sugary jelly filling. #Hannukah #sufganiyot #doughnuts #donuts #raspberries #healthybaking #healthyrecipes

Egads. I meant to post these doughnuts for the first night of Hannukah, which was four days ago. Whoops. Truth be told, I struggled with this post. Initially, I used an Ina recipe for Cinnamon Baked Doughnuts and they were delicious, but very very sweet, especially with the icing and sprinkles I used.

I reduced the sugar in the batter, which definitely helped, but they weren't really a healthy alternative to traditional fried sufganiyot. The mountain of powdered sugar in the icing totally undid any of the benefits of baking. Though I've posted a couple of recipes for holiday cookies and sweets over the past few months, we don't feed M much sugar and when we do, we try to make it the unprocessed variety. I definitely couldn't give him one of these without a side helping of maternal guilt.

So, I decided to make my own healthy alternative that's also safe for kids with allergies. These beauties are egg-free, dairy-free, nut-free, soy-free, and don't use any processed sugar. They're also super tasty! I'm actually fighting the urge to eat one right now.

Vegan raspberry doughnuts | Me & The Moose. We’ve lightened up traditional Hannukah jelly doughnuts by baking instead of frying, and using freeze-dried raspberries instead of a sugary jelly filling. #Hannukah #sufganiyot #doughnuts #donuts #raspberries #healthybaking #healthyrecipes

A note about flax eggs: In my recent vegan baking adventures, I've tried a few different combinations of flax seed, water, and baking powder. I like Joy the Baker's best. She combines 1 Tbsp of flax seed meal with 3 Tbsp of water and lets this goop sit for 30 minutes. At the end, she stirs in a generous pinch of baking powder and uses the flax egg immediately. I used 1/8 tsp of baking powder and it worked quite well. If using this concoction to replace the eggs in another recipe, don't reduce the amount of baking powder or soda called for in the recipe due to the baking powder in the flax egg.

Vegan raspberry doughnuts | Me & The Moose. We’ve lightened up traditional Hannukah jelly doughnuts by baking instead of frying, and using freeze-dried raspberries instead of a sugary jelly filling. #Hannukah #sufganiyot #doughnuts #donuts #raspberries #healthybaking #healthyrecipes

Vegan raspberry doughnuts

1 Flax egg (1 Tbsp flax seed meal, 3 Tbsp water, and 1/8 tsp baking powder)
1 cup whole wheat flour
3/4 cup coconut sugar
1 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2/3 cup light coconut milk
1 Tbsp apple sauce
1 Tbsp olive oil
1 tsp pure vanilla extract
1 cup freeze-dried raspberries

Preheat oven to 375. Make flax egg by combining flax seed meal and water and letting sit for 30 minutes. At the end of the 30 minutes, add baking powder and stir. Prep your doughnut pan by spraying with olive or coconut oil.

While the flax egg is setting, combine the flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt. In a measuring cup, whisk together the coconut milk, olive oil, and vanilla. Add the wet ingredients and the flax egg to the dry and stir gently with a spatula until just combined. Add the raspberries and stir, breaking them up gently. Spoon mixture into greased doughnut molds until ¾ full.

Bake for 17 minutes. Let cool in the pan for 10-15 minutes before turning out onto a cooling rack.

Yield: 9 donuts

Vegan raspberry doughnuts | Me & The Moose. We’ve lightened up traditional Hannukah jelly doughnuts by baking instead of frying, and using freeze-dried raspberries instead of a sugary jelly filling. #Hannukah #sufganiyot #doughnuts #donuts #raspberries #healthybaking #healthyrecipes

Cherry, strawberry, basil, and coconut milk puree

Cherry, strawberry, basil, and coconut milk puree | Me & The Moose. Cherries, strawberries, basil, and coconut milk combine in this puree that is equally delicious for babies, toddlers, and grownups. #meandthemoose #puree #babyfood #toddlerfood #summer #cherry #strawberry #basil #coconutmilk

This is one of the tastiest things I make for M. Since he's exiting the puree stage, we usually give this to him in a pouch or let him feed himself with a spoon (after which, he looks like baby Dexter). It's also incredibly forgiving and versatile. Want to use only berries or only cherries? Do it. Have lots of coconut milk to use up? Dump in as much as you want. Want to freeze them as popsicles? Freeze away (though I recommend using more coconut milk for a creamier texture if you plan to freeze them). However, you CAN NOT use dried basil in place of fresh. You could skip the basil, but really, it's the star of the show.

This recipe is also a great way to use up fruit and herbs that are past their prime, like this:

See? Not so fresh. Roasting takes care of that!

Cherry, strawberry, basil, and coconut milk puree | Me & The Moose. Cherries, strawberries, basil, and coconut milk combine in this puree that is equally delicious for babies, toddlers, and grownups. #meandthemoose #puree #babyfood #toddlerfood #summer #cherry #strawberry #basil #coconutmilk

You can also use frozen fruit (see parenthetical directions in the recipe for adjustments) when berries and cherries are out of season. Frozen fruit, in my experience, releases a lot more liquid during roasting, so I reduce the amount of coconut milk and don't add any extra water. But feel free to adjust based on what happens in your oven.

Cherry, strawberry, basil, and coconut milk puree

1 1/2 cups fresh strawberries, quartered (2 cups of whole berries if using frozen)
1 heaping cup cherries, pitted (fresh or frozen)
1/2 cup full fat coconut milk (1/3 cup if using frozen berries)
2-3 Tbsp water, as needed
3-4 large basil leaves

Pre-heat the oven to 350. Place the fresh or frozen strawberries and cherries on a foil or parchment-lined baking sheet and bake for 20-30 minutes. Since frozen berries are more liquid-y, aim for 20 minutes with frozen and 30 minutes with fresh. As always, check the berries to avoid scorching. My "fresh" fruit (really, my not-bad-enough-to-throw-out-but-not-very-appetizing fruit) didn't release any liquid, so I added a few tablespoons of water in addition to the coconut milk.

Once your berries are roasted, dump everything into the blender and blend until smooth. There will be tiny seeds from the berries and bits of basil. M had a terrible gag reflex as a baby, but was never bothered by either, so no need to strain.