Busy Bea Baking…Doughnut Photo Shoot

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.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

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.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
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