Favorite things, April 2017:
- Wearing bandannas as neck scarves makes me feel like a cross between a Wild West bandit and an Old Hollywood film star. I’m not sure if it’s a look I’ll regret later (#tb to the time I had a bleached pixie cut with shaved sides) but I’m loving it right now.
- I always forget how much I love the Ultrabland facial cleanser from Lush. I started a new job not too long ago (!!!) and have been trying to be an ~adult~ with a ~skincare routine~ so I got out my Ultrabland again. It’s simple and glorious and it smells like baked goods in the springtime. Highly recommend. (Not sponsored, I just like having a soft face.)
- Roasted nuts on EVERYTHING. Seriously, just chop up a handful of raw almonds, stick ‘em in the oven on a high heat until they smell toasty and look golden, and scatter them all over your life. They make an appearance in most of my meals, especially the salads I pack for work lunches.
- The Man in the High Castle: Have you seen it? Do you love its mysterious plotline (Hitler wins WWII, crazy shit happens with parallel universes, Alexa Davalos is hot AF) and questionably shoddy acting as much as I do? I recently binged both seasons and now I’m mad I have to wait until God knows when to find out what the eff is going on.
- After taking a bit of a break, I’m falling in love with my donut baking pan all over again—so today I’m bringing you the recipe that rekindled my donut pan romance. These carrot cake baked donuts are vegan, and while I’m not going to use the word ‘healthy’ to describe a baked good, they are definitely lighter than your average donut. So light, in fact, I had no problem eating five of them in a row.Raisins take the donuts to another level (in my humble, raisin-loving opinion), and the coconut yogurt glaze is a shining star (the tanginess mimics a cream cheese frosting). These donuts fulfill all my dessert-baking crunchy hippie queen urges, but they’re also delicious to people who might not like weird hippie vegan things as much as me. I promise.
carrot cake baked donuts
author: kate malczewski
serves: 15 mini donuts
for the donuts
- 1 cup oats
- 1/2 cup cashews
- 1/4 cup desiccated coconut
- 3/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 cup nondairy milk
- 2 Tbsp. coconut oil
- 2 Tbsp. honey (sub maple syrup if vegan)
- 1 chia egg (see Note)
- 1 tsp. vanilla
- 1 carrot, grated (about 1 cup)
- 1/2 cup raisins
for the glaze
- 1/4 cup coconut yogurt
- 1 Tbsp. coconut oil
- 1 Tbsp. powdered sugar
- More cinnamon and desiccated coconut, for decorating
make the donuts
- Preheat the oven to 350° F / 175° C. Grease a donut baking pan with coconut oil and set aside.
- In a food processor, combine the oats and cashews. Process until a fine meal forms.
- Transfer to a large bowl. Stir in the desiccated coconut, baking powder, cinnamon, salt, and baking soda.
- In another bowl, whisk together the milk, coconut oil, honey, chia egg and vanilla. Add the wet ingredients to the dry and mix until combined. Fold in the grated carrot and raisins so that they are evenly distributed throughout.
- Spoon the batter into the donut pan so that each mold is no more than three-quarters full. Make sure the batter is evenly distributed throughout the mold. Place in the oven and bake for 10-12 minutes. Remove from oven and allow donuts to cool before inverting on a cooling rack. Repeat with the remaining batter.
make the glaze
- In a bowl, whisk together the coconut yogurt, coconut oil, and powdered sugar.
- Once the donuts have cooled, spread the glaze on the donuts using a spoon. Decorate with more cinnamon and desiccated coconut, if desired.
To make a chia egg, stir together 1 tablespoon chia seeds and 2 1/2 tablespoons water. Let set for 15 minutes.