Ingredients
- 1 1/2 cups all purpose flour + 2 tbsps
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 3 tbsps melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup agave
- 4 1/2 cups organic powdered sugar
- 1 tbsp wild blueberry preserve/jam
- 1 tbsp strawberry preserve/jam
- 1-2 cups vegan sprinkles
- 1 cup Diamond of CA pecan halves
- 1 cup Diamond of CA shelled walnuts
The Steps
For Vegan Vanilla Pecan Donuts:
- Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans (that has 6-wells + mini donut hole wells).
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In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt
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In a separate bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2 minutes. Then add the Agave, coconut oil, and vanilla extract in and whisk everything together.
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Finally, stir in the dry ingredients until just well combined. Gently fold in chopped pecans until incorporated.
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Spoon the batter into a plastic ziplock bag (or piping bag), cutting the tip and pipping it into prepared donut pan.
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Bake donuts for 16-18 minutes (donut holes might bake sooner) or until golden brown and then let them cool for 5 minutes. Lastly, turn them out onto a cooling rack so that they continue to cool completely.
For Glaze:
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Whisk together the powdered sugar, vanilla extract, and Almond milk until smooth and consistency is met. **NOTE: After mixing, you may need to add additional milk (1 Tbsp at a time) for it to become thinner and glaze -like or additional powdered sugar for more thickness. Just ensure that you continue whisking until glaze runs ‘slowly’ off the whisk when slightly lifted. This means that consistency is perfect.**
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Separate glaze into 3 equal size bowls. In one bowl, add wild blueberry jam to glaze and whisk until well combined. In another bowl, add strawberry jam to glaze and whisk until well combined.
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Next, dip mini donut holes in the prepared Vanilla Glaze, sprinkle with your favorite vegan sprinkles and set back onto cooling rack so that glaze hardens a bit. Repeat until all donut holes are glazed and decorated.
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Now, dip vegan vanilla donuts into the strawberry glaze, sprinkle with chopped walnuts, and set back onto cooling rack so that glaze hardens a bit. Repeat until all donut are glazed.
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Finally, Now, dip vegan pecan donuts into the wild blueberry glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donut are glazed.
RECIPE CONTRIBUTED BY ORCHIDS + SWEET TEA