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
Want to switch up the traditional sufganiyot this year? Or want to add something baked, but not heavy to your breakfast rotation? Try these vegan baked raspberry doughnuts that feature whole wheat flour, flax seed meal, coconut sugar, and applesauce for a baked treat that tastes great, but doesn’t spike your blood sugar or weigh you down like a traditional doughnut.
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
Okay, so I’m a fan of eating traditional foods in the traditional way, so I was a little apprehensive about “healthifying” a fried jelly doughnut. HOWEVER! I feel like these stray so far from the original that they aren’t really a “healthified” dessert as much as an entirely different thing that you could also eat at Hannukah that would taste delicious.
This baked doughnut journey started with Ina’s 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. So, I decided to start a recipe from scratch and also make them 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 couple of notes:
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.
Coconut milk: I called for reduced fat or light coconut milk in this recipe because too much fat can weight things down and since we’re using an egg replacer, the doughnuts get too dense with too much fat. If you can only find regular, use the liquid in the can and leave the hard, coconut cream at the top. Also, replace the olive oil with another Tbsp of applesauce.
Olive oil: I like to add a little extra olive oil in the doughnut pans to mimic the “fried” taste of traditional doughnuts. But I really mean A LITTLE (about 1/8th of a tsp works just fine.) If you do this, heat the oil and the pan for about 3 minutes in the oven before carefully adding the batter and baking.
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
Time: 30 minutes, half active, half baking
Yield: 9 donuts
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 *(see notes above about using regular 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. In a small bowl, combine flax seed meal and water and stir well. Let sit for 30 minutes.
Prep your doughnut pan by spraying with olive oil (see notes about about adding a little extra olive oil to the pan).
In a large bowl, 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 raspberries to the batter and stir to combine. When the flax egg is ready, add 1/8th of a tsp of baking powder to the flax and water goop and stir well. Add to the batter and stir gently to combine.
Spoon mixture into greased doughnut molds until ¾ full.
Bake for 17 minutes, flipping the pans halfway through to ensure even baking. Let cool in the pan for 10-15 minutes before turning out onto a cooling rack.
Chocolate banana reindeer pops
The treats train has not slowed down since Halloween and we still have a month to go until we all resolve to stop eating like there's a food shortage coming. But thankfully, we can feel full of holiday spirit, and not junk with these chocolate-covered banana reindeer. I tried this with a few different types of fruit, and bananas worked better than apples, strawberries, or grapes.
These treats are also easy to make allergen friendly. Melted carob worked just as well as regular milk, dark, and white chocolates. I used spelt pretzels because this ancient grain is easier to digest than regular wheat and the Happy Herbert brand's ingredient list is blissfully straightforward. However, there are many types of gluten-free pretzels out there that would make a good substitution. The coconut oil that thins out the chocolate also makes these frozen pops a little tropical, which reminds me that there are warmer days ahead. Eventually.
Chocolate banana reindeer pops
2 large bananas
12-14 thin wooden popsicle sticks
Mini pretzels
Chocolate chips (milk, dark, white, carob, or dairy-free chips https://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mini-chips/)
Cut each banana into thick slices (you should get about 6-7 slices from each large banana). Snap 12-14 pretzels in half and remove the middle nubbin.
Stick the ends of each pretzel into the sides of the banana pieces to make antlers. Stick a wooden popsicle stick into the bottom of the banana slice. Place all bananas with antlers and sticks onto a parchment-lined baking sheet and freeze for at least one hour, but up to one day.
Once the bananas are frozen, combine ½ bag of your preferred chocolate with 2 Tbsp unmelted coconut oil in a large bowl and melt in the microwave. Cook for 30 seconds on high and then in 10 second bursts until liquid, stirring between each burst. Let cool for 10 minutes. Remove the bananas from the freezer one by one and dip in the melted chocolate. Tap off the excess and, using a small plate, transfer back to the baking sheet in the freezer and repeat with the other frozen bananas.
Let the covered bananas freeze for at least one hour, but up to five days before serving.
Yield: 12-14 banana reindeer
Potato patties with garam masala
These potato patties are quick to make and full of flavor. I love making them as a side for fish sticks as a play on fish and chips, or with a Trader Joe’s Tikka Masala. I can feel like I “made” an easy part of dinner while also relying on some tried and true shortcuts. Wins all around!
My children are potato enthusiasts. Really, who isn’t? But if you’re feeling stuck in a rut and want to deviate from your usual French fry, tater tot, hash brown, mashed potato rotation, give these a whirl.
They’re very quick to make, especially if you use tiny potatoes and cook them in the microwave to start (or boil them on the stove for 15-20 minutes while you do something else). They’re also better when you make them ahead and chill them in the fridge before frying, so they’re a set-it-and-forget-it kind of dish.
Potato patties with garam masala
Time: around 40- 45 minutes, largely active
Yield: 9 small patties
Adapted from this recipe and this recipe:
1 lb small potatoes (any combo of small purple, red, and white potatoes)
1 cup chopped spinach
½ medium red onion, chopped (about ½ cup)
1 large clove garlic, minced
1 tsp garam masala
1/8 tsp cayenne
1 egg
½ cup panko
1/2 tsp salt
2 Tbsp Olive oil (for sautéing)
Lemon Sauce:
1/2 cup mayo
6 Tbsp lemon juice (more, if needed)
2 very large pinches of salt
Wash the potatoes. Place in a microwave safe bowl and cover with plastic wrap. Microwave on high for 6-8 minutes, depending on the strength of your microwave. Be mindful of the steam and undo the plastic wrap carefully and away from your face. Mash potatoes with a fork or potato masher. Let cool for 10 minutes.
—OR— In a medium pot, cover the potatoes with water and bring to a boil over a high flame. Keep boiling until the potatoes are fork tender, about 10-15 minutes. Drain and put the potatoes in a large bowl. Mash with a potato masher. Let cool for 10 minutes.
While the potatoes cook, chop the spinach, onion, and garlic and prep the lemon sauce.
Add the other ingredients (except oil) to the mashed potatoes and mix until combined. When cool enough, use your hands to work the mixture until it feels a bit sticky. Form into 9, small palm-sized, thin patties.
In a large frying pan, heat 2 Tbsp olive oil over a medium flame until a little bit of the mixture added to the pan, begins to bubble immediately. Cook the patties until brown on one side. Carefully flip. Brown on the other side. When evenly browned, add 2-3 Tbsp of water to the hot pan and cover. Let cook until water is evaporated. Remove from the heat and sprinkle with a bit more salt.
Note: The lemon sauce really takes these patties over the top, so PLEASE don't skip it. TRUST.
