This seems to be the summer of sweets. Forget bikini season, I’ll be in my apron.
Although I do love to soak up the sun, eat watermelon by the pool, and relax with my friends, I’m always itching to get back into the kitchen. I want to create a new dish, bury my fingers into a gooey dough, and sprinkle chocolate chips over everything.
So I say ‘au revoir’ to summer fun and whip out the good ol’ recipe book.
When it comes to doughnuts, I am very selective. I would say picky, but I’m trying to be polite. In the past, I’ve had the treats from Krispy Kreme and Dunkin Donuts, but they don’t really do it for me. Particularly because they have eggs and dairy in them… but I’m not really a fan of yeast or cake donuts.
I will tell you, though, there is a local shop near me, and I LOVE their doughnuts. I’m pretty sure it’s one of a kind, but nothing beats it. It might just be my personal taste, but I think smaller, self owned restaurants have the best flavour.
But alas, their doughnuts have eggs and dairy in them too. However, if you’ve been following the trend of my blog you should know what happens next.
No? Ah, well… c’est la vie.
NOW GRAB YOUR APRONS PEOPLE, IT’S TIME TO MAKE SOME DOUGHNUTS!
With a few adjustments, I’ve made my own sour cream doughnuts. They are moist, chewy, and full of flavour. I love everything about this recipe. It’s simple and allergy friendly (mind the gluten).
I also made some of these with eggs for my brother, and both batches turned out extremely well. Ma said she couldn’t differentiate which ones were vegan! (that is a really good sign when it comes to vegan baking)
These take less than fifteen minutes to make, and taste so incredibly delicious. You should make these. They will not disappoint.
- ½ c. tofutti sour cream
- 2¼ tsp. ener-g egg replacer + ¼ c. warm water
- ½ tsp. vanilla extract
- ¼ c. olive oil
- ½ c. evaporated cane juice
- 1 c. all purpose flour
- ½ tsp. baking soda
- ⅛ tsp. nutmeg
- ¼ tsp. salt
- For The Glaze:
- 1¼ c. powdered sugar
- 4 Tbsp. almond milk
- ¼ tsp. vanilla extract
- Preheat your doughnut maker. (If using an oven, preheat to 350, and grease your doughnut pan)
- In a small bowl, combine sour cream, egg replacer, extract, olive oil, and cane juice. Mix until combined.
- Add flour, baking soda, nutmeg, and salt, whisking to combine.
- Drop spoonfuls into your doughnut maker, and cook until the light goes on. (mine took about 3 minutes) If using an oven, bake 12-15 minutes.
- Make the glaze by whisking together powdered sugar, milk, and extract.
- Drizzle on warm doughnuts and serve immediately.
Much Love,
Katherine Marie
My Bible Verse For Today:
“The unfolding of your words gives light; it gives understanding to the simple.”
Psalm 119:130
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