Yes it was Doughnut Day and yes I already did a post on it but here’s the chaser: pictures of my mostly vegan chocolate doughnuts.
Except for the white chocolate drizzle (white chocolate has dairy in it), these baked doughnuts are vegan and relatively low-fat. I used fair-trade cocoa powder, a mixture of coconut and organic all-purpose whole grain and unbleached white flour, soured rice milk (lemon juice and rice milk), a tablespoon of safflower oil and a flax/chia ‘egg’. After being mixed they baked in a high temperature oven (425ºF) for roughly 7 minutes and then voilà! Ready for consumption. And now a bit about my recipe alchemy…
In my experience, white flour yields the most consistent results for baking; recipes, after all, are mainly designed with white flour in mind. To mitigate the lacklustre nutrient value of this refined product, I combine only an organic unbleached version with a whole grain flour. It helps to add back some of the fiber and nutrition without adversely affecting the outcome of the recipe. For extra pizzazz and flavour, I added in some coconut flour but in such a miniscule amount, your taste buds couldn’t even tell.
The flax/chia ‘egg’ is my go-to substitute for the real thing. The ratio of the ground seeds to water is 1:3 (i.e. 1 Tablespoon of flax or chia with 3 Tablespoons of water). When using only flax seeds, the mixture takes awhile to coagulate while the chia seeds do so almost immediately upon coming into contact with water. Using a half-and-half mixture of flax and chia seeds produces what I consider an ideal result: an egg substitute that can be prepared in seconds and has the binding power of real eggs.