Vegan Food-Like: Donuts are the new Cup-fake ;)

Where I came from, donuts did not come from the oven. They came from the Krispy Kreme store or the Dunkin' Donuts down the road. The were little fried fat balls full of sugar and unidentifiable, chemical shelf stabilizers.

Now that I have a little donut pan and a vegan lifestyle, my donuts come from the oven. And, man, can they be tastier than I ever imagined!

What made these donuts particularly delicious was preparing them with my husband. The couple that cooks together. . .
I used Angela Liddon's (over at Oh She Glows) recipe for her pumpkin spice donuts as base for my donuts which are inspired by the apple cider donuts at Highland Orchards.

Last weekend, when I visited our local farmers' market, there was Cider Apple Sauce. Way better than the grocery store apple sauce, fresh cider apple sauce is tangy and tart and sweet and smooth all at once. It is great for a quick snack or a fruity side. I have put it on a tofurkey sandwich like one might use a cranberry sauce. I am addicted. And, I'm finding that it makes for a great replacement for pumpkin in recipes (such as these donuts) and is a great filling for homemade toaster strudels (as you will learn soon).

So, donuts.

PREWORK
1. Preheat the oven to 350 F.

THE WET STUFF

1. Use about 1/4 tsp of Apple Cider Vinegar in Soy Milk to replicate "buttah"milk. Set aside.
2. Heat 1/2 cup Cider Apple Sauce, 1/4 Agave Syrup, 1/2 tsp Vanilla Extract, 1 Tbsp EVOO. Don't boil, just warm it gently over low heat.
3. Make a flax egg (1Tbsp ground flaxseed + 3Tbsp H2O).
4. Dump the "buttah"milk mixture and the flax "egg" into the warmed goo. Mix together vigorously until it is all warm and frothy.

THE DRY STUFF

1. Whisk together a pinch of salt, 7/8 c. All-Purpose Flour, 1 Tbsp Cinnamon, 1/2 tsp Nutmeg.

PUTTING IT ALL TOGETHER

1. Add THE WET STUFF to THE DRY STUFF. Mix, only until just mixed.
2. Spoon the batter into a greased donut pan. This should be enough for 6 regular sized donuts.

3. Bake them for 10-12 minutes.
4. Let them cool on a rack for about 10 minutes.

ACCESSORIZING YOUR DONUTS

*As shown: Make a cinnamon sugar (1:1) mixture in a shallow bowl. Pour a second shallow bowl with maple syrup (don't waste it, start small and add more if you need--maple might come from trees, but money doesn't). Dip your donuts in the syrup and then into the cinnamon sugar. If you want them to be completely coated, put your cinnamon sugar in a zipper baggy. Dip both sides of the donut in the maple syrup before closing it in your sugar baggy and shaking (gently).

* Iced donuts. Make a sugar & soymilk icing with a little bit thicker consistency. Feel free to add sprinkles if you want. You may dip or drizzle your donuts. Feel free to use a touch of almond extract and almond milk and then dust with crushed nuts.

*Experiment! Customize your donuts to suit your likings.