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olive oil + orange baked doughnuts.

I’m obsessed with doughnuts. Whenever we travel, I need to check out the best vegan bake shoppes and can usually find some pretty interesting flavour combos. I tried an orange and olive oil vegan doughnut form a little cafe on the lower east side in Manhattan when we visited this past Christmas and I fell in love with the combo šŸ™‚

I’ve been trying to recipe develop more desserts as of late, so yesterday I thought I’d try an recreate my NYC doughnut experience, but clean things up a bit by baking them instead of frying and making them gluten-free. Cara cara oranges are my JAM right now, and I’ve been eating 2-3 a day since we’ve really hit the high point here with COVID-19. Filling my diet with nutrient rich fruits and vegetables and avoiding refined sugars, processed foods, and alcohol are atthe top of my priorities list. Isolation can be hard, so it’s important to keep your mind busy and your heart happy. Do the things you love: bake that cake, draw that picture, read the book, go for that hike, finish that project you’ve been putting off – do the things that keep your mind and body healthy.

I hope you enjoy these doughnuts as much as we did! They’re a great treat with a cup of coffee or tea. Stay safe, my friends!

Sincerely,

Les xx

Ingredients:

  • 2 1/2 cups gluten free baking flour (I use Bob’s Red mill 1 to 1 baking flour)
  • 2 1/2 t baking powder
  • 1/4 t sea salt
  • 1/4 t baking soda
  • 1/2 cup coconut sugar
  • 8 T extra virgin olive oil
  • 1 cup unsweetened oat milk
  • 1/2 cup fresh squeezed orange juice
  • 3 t apple cider vinegar
  • zest of 2 oranges
  • 1/4 t pure orange extract
  • 3 t vanilla extract

makes 12 tasty doughnuts

Method:

Preheat oven to 350 F. Combine extracts, ACV, orange zest, orange juice, coconut sugar, oat milk and olive oil in a bowl. Whisk until sugar has dissolved. In another bowl, combine dry ingredients and add wet to dry ingredients. Stir until well combined. Pour mixture into a piping bag or zip lock bag and snip a corner. Carefully fill each doughnut pan to the top. Bake for 18-20 mins. Allow to cool on a cooling rack before icing*.

*icing can be made using 1 cup of icing sugar, 1/8 t vanilla and 1-2 T fresh orange juice (depending on desired icing consistency).

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