Sunday, February 16, 2014

Cinnamon Spice Donut with Cinnamon Date Topping

Cinnamon Spice Donut with Cinnamon Date Topping
In 2013 I went wild making donuts nearly every week trying all kinds of fun flavors and toppings, such as anise lemon, cardamom and spiced chai, I was sharing them with neighbors and taking them to gatherings, I loved seeing the enjoyment and reaction of others at having just tasted a baked not fried vegan donut, their eyes wide and expression brightened.  This donut is different than the others.  I used whole grain and nut meal for the flour and a naturally sweet date paste as topping rather than a sugar glaze. Nothing is sacrificed here, it’s moist and flavorful and not too sweet as I used little sugar.
This donut is elegant! Serve it at breakfast with tea or coffee or for dessert after a beautiful dinner.

Note: careful not to over bake, testing with a toothpick doesn’t work with donuts, I’ve tested and pulled out much too early only to end up with gummy donuts. The tops should feel a little firm. Try not to over bake either or they will be too dry, if this happens you can save them by storing them at room temperature covered, the moisture will come back

Bake @ 350 for 21 minutes.  For higher elevation add 1-2 minutes
Makes 10-11 donuts - two donut pans required
1 ¼ cup spelt flour
¾ cup almond meal – not almond flour - I get mine from Trader Joe's
½ tsp fine grain sea salt
½ tsp baking soda
1 tsp baking powder
1/3 cup unrefined cane sugar – fine grain such as mascobado – or organic evaporated cane juice
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1 cup + 2tbsp unsweetened SO Delicious coconut milk or almond milk
1 tsp apple cider vinegar
1/3 cup coconut oil melted
3 tbsp ground flax seed with 5 tbsp water
1 1/2 tsp pure vanilla extract

Date Cinnamon Topping
16 pitted medjool dates
3 tbsp melted raw coconut oil
1tbsp + 2 tsp cinnamon
1 cup shredded coconut
½ cup toasted hazelnuts chopped

Method for Date Cinnamon Topping
1. Soak the dates until very soft, may take an hour so plan this.
2. Add the coconut to food processor and pulse until coconut is grainy, transfer to a plate. You can also use a spice grinder for the coconut, this works too.

Pre heat oven to 350
3. Pull out all the ingredients and have them ready to go
4. Add the soft dates to a food processer along with the cinnamon and melted coconut, blend until a creamy paste forms, transfer to a small bowl
5. Toast the hazelnuts for 5 minutes use a timer and keep a watch on them

Method for Donuts
Pre heat oven to 350 and lightly oil two donut pans
Pull out all the ingredients and have them ready to go

Note about flour: For measuring flour dip a whisk into the flour and nut meal to loosen up then dip your measuring cup into the bag, do not spoon flour into the measuring cup, this will be inaccurate.

Use wet measuring cup for the milk and oil.

1. In a medium bowl combine the almond milk and vinegar set aside
2. In another small bowl combine the ground flax with 5 tbsp water mix and set aside
3. Use a large sifter and place it over a large bowl - combine the spelt, almond meal, sea salt, baking soda, baking powder, sugar, cinnamon, allspice, nutmeg. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
4. Add to the almond milk the oil, and vanilla extract and mix well using whisk.
5.  Now add the wet ingredients to the dry ingredients and mix with a whisk until just combined – don’t over mix
5. Quickly add mixture to the donut pans using a spoon you will need to use your clean finger to spread it evenly, bake on the middle rack for 21 minutes –.
6. When done let the donuts cool in the pan for 5 minutes on a wire wrack. Then carefully take out of the pan by flipping over onto the rack and continue cooling.

7. Gently spread the donut with the paste and top with coconut and hazelnuts!!!

Store in a covered container at room temperature for up to two days then transfer to fridge.
Enjoy!! Diana

I love hearing comments and feedback - thanks!

Inspired and adapted by a non vegan donut at the beautiful Roostblog

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