Maple & Vanilla Bean Mini Donuts

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Maple syrup is great…on pancakes, as a natural sweetener in baked goods or coffee, on fall vegetables like sweet potato or pumpkin, or just with a spoon. I love all things maple and I didn’t think that pure maple syrup could get any better until I recently discovered a glorified version of maple syrup that I can’t believe I’d never tried before…Pure Maple Butter.  It’s basically maple syrup boiled down until it transforms into a thick, creamy, sweet and buttery spread. I’m not sure how I managed to go 24 years living in Canada without trying it! it’s amazing!

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Spoonful by spoonful, the maple butter in my fridge was slowly disappearing and before devouring the entire jar I wanted to make use of it. The jar suggests spreading it on toast but I think it deserves something more gourmet than that! With it’s naturally sweet flavour and easily spreadable texture I thought that it would make a great no-fuss-frosting. And it tastes like the frosting on my childhood favourite doughnut Canadian Maple. So I decided that some maple doughnuts were a good idea.

These doughnuts are:

  • Baked not fried
  • Made with whole grain spelt flour
  • Refined sugar free… sweetened with pure maple syrup!
  • Doughnut pan free! all you need is a standard muffin tray
  • Super fast and easy to make— you can make the batter in under 10 minutes!
  • Light
  • Fluffy
  • Maple-y and sweet and sure to impress even the pickiest of donought eaters!

They go perfectly with a cup of tea or a chai tea latte

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Maple & Vanilla Bean Doughnuts

  • 2/3 cup soy milk or any other milk
  • 1 tsp apple cider vinegar
  • 1 tsp ground vanilla powder (or use liquid vanilla)
  • 1/4 cup melted coconut oil
  • 1 cup whole wheat spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 cup pure maple syrup

Directions

  1. Preheat oven to 350 F and grease a muffin tray with oil or a buttery spread
  2. Mix the soy milk and apple cider vinegar in a small bowl, stir and let sit for 5 minutes.
  3. In another bowl, mix together the flour, baking powder, and ground vanilla.
  4. Add the maple syrup and melted coconut oil to the milk + vinegar mixture and stir well
  5. Pour the wet ingredients into the dry and stir until well combined.
  6. Spoon the mixture into a regular muffin tray putting about 2 heaping tbsp in each muffin hole so that they are about 1/4 full. If you have a doughnut tray you could use it as well!  Use the back of a spoon to spread the mixture around evenly.                                                               image
  7. Bake for 15 minutes and allow them to cool for 10 mintues before removing them from the pan.
  8. Once removed from the pan use a sharp paring knife to cut a small hole in the centre of each doughnut. Or just leave them whole!
  9. Spread some maple butter on the top of each doughnut. This works best if you do it while they’re still slightly warm so that it’s easier to spread and goes on smoothly.  If you don’t have or can’t get maple butter you could top these doughnuts with any kind of jam, nut butter, or regular glaze or frosting.

2 Comment

  1. theveganmuffinwoman says:

    Amazing!

  2. M E Cheshier says:

    Yum! These look amazing!

Comments are closed.