I’m a lumberjack and I’m o.k.
I sleep all night and I work all day.
~Lumberjack song lyrics, Monty Python~
It comes but once a year and is always filled with some concoction made with maple syrup. It’s July 1st Canada Day and I have made some doughnuts, a classic Canadian comfort food.
Maple and bacon make strange bedfellows, but according to foodies, food trend watchers and anyone who just likes bacon, they make for an awesome flavour combination.
Sweet, salt and fat are considered the three sins of gluttony culinary pleasure and this combo meets those criteria on all counts. I, however, have (of course!) performed my recipe alchemy to bring you my sour cream doughnuts with maple glaze and coconut bacon. It is completely vegan (easily made vegetarian by the use of egg and dairy) and inspired by the lumberjack recipe from the Bunner’s Bakeshop recipe book.
Bunner’s is a vegan and gluten-free bakeshop in Toronto.
Sour cream doughnuts
½ cup sour cream/plain yogurt/buttermilk (dairy or non-dairy)
½ chia egg (i.e. ½ Tablespoon of ground chia seed mixed with 1½ Tablespoons of water)
½ teaspoon vanilla
¼ cup each of oil and granulated sugar
1 cup of flour
½ teaspoon each of baking soda and guar gum
¼ teaspoon salt
1/8 teaspoon nutmeg
- Preheat oven to 350ºF.
- Whisk wet ingredients.
- Mix dry ingredients.
- Combine the wet and dry ingredients together.
- Pipe them into slightly greased doughnut pan.
- Bake 12-16 minutes. Let cool then remove from pan.
Yield: About 9 medium-sized doughnuts.
*substitute 1 egg white, if you must, for the chia egg
*use maple sugar instead of regular sugar to stick with the theme. The original recipe calls for more than ¼ cup of sugar so you can add a little more if you like. The glaze is sweet enough, though, so the taste will still be balanced with only ¼ cup amount (sweet but not sugary).
*use a 50/50 combination of spelt flour and whole wheat pastry OR substitute with an all-purpose gluten-free flour blend
*no guar gum? no problem. Tapioca starch will work just fine. Or omit this part all together. The recipe will still work.
*nutmeg is optional OR substitute with another spice if you like. Cinnamon and maple get along well.
½ Tablespoon butter or vegan ‘butter’
1 Tablespoon maple syrup
½ cup icing sugar
½ teaspoon vanilla extract
pinch of salt
- Combine all the ingredients in sauce pan on low heat.
- Whisk until it forms a maple-coloured smooth paste.
- Dip doughnuts into warm glaze and top with coconut bacon. This is a 2 person job. One dips while the other sprinkles. If you wait too long, the glaze will harden, the coconut bacon won’t stick and will end up all over your counter rather than the doughnuts.
Coconut bacon is trending now so you should be able to find it in major grocery stores in large cities. If not, you can make your own. Stay tuned; recipe to follow in an upcoming post…
HAPPY CANADA DAY!