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GREEN TEA DOUGHNUTS with a blackcurrant glaze

GREEN TEA DOUGHNUTS with a blackcurrant glaze

I've been planning to make doughnuts for about 2 years now (not kidding). The reason why I was putting it off was partly because of not wanting to buy a doughnut pan and also because it seemed like such an enormous task to create a really nice, fluffy, vegan doughnut. 

So when I finally got to it a couple of weeks ago, I could not have been more surprised about the fact that I had fully-baked doughnuts out of the oven within 30 minutes of starting the whole thing. And glazed in the next 5! Needless to say, there will be many more doughnut recipes coming. Maybe even a savoury one?!

These are so incredibly easy to make that I'm seriously regretting not getting to it before. And, they're a big party favourite!

Makes 12 small doughnuts

Total time: 45 minutes

Ingredients

1 1/2 cup cake flour

1/4 tsp salt

1/4 tsp powdered vanilla

1/2 tsp baking powder

1/4 cup organic brown sugar (or another sweetener)

1 small banana, mashed well

70 ml plain vegan yogurt

2 tbsp vegan butter, melted

1/2 cup/125 ml green tea

For the frosting:

100 ml almond milk

2-3 tbsp blackcurrant powder (or another fruity/berry powder of choice)

1-2 tbsp icing sugar (optional)

30g dark chocolate, finely chopped

20g hazelnuts, finely chopped

 

Method

Preheat oven to 180C.

In a medium sized bowl, mix together the flour, salt, vanilla, baking powder and sugar. In another bowl, combine the yogurt, mashed bananas, tea and butter. Mix well to remove any lumps, then add to the flour mixture. Mix until the batter is lump free and uniform.  It should be quite think - spoonable rather than pourable. Add a bit of almond milk if it is too think. 

Place the batter into a piping bag with a large round nozzle. Pipe the batter into the doughnut pan and smooth out any lumpy bits with wet fingers. Place into the oven for 13-15 minutes or until a knife inserted comes out clean. Cool completely. 

To make the icing, combine the almond milk and blackcurrant powder in a bowl and mix well. If the icing is too runny then add a bit of icing sugar to get the desired consistency. 

Coat the doughnuts by dipping them into the icing. Sprinkle with dark chocolate and chopped hazelnuts. Enjoy!

Matchaeologist

Matchaeologist

Sudio Sweden

Sudio Sweden