Ack! I’m falling behind with everything in life thanks to school starting back up and exam studying going on and on forever, but I have to share this bit of munch since it’s what kept me going today in between rushing from place to place. It’s a super dense, tasty and very much made to be an any-time snack. I’ve named these breakfast doughnuts since I had them for second breakfast, but there’s no shame in filling them with hummus and pesto for a savoury dinner dish with salad even or nice-cream and date paste for something sweet!
At some point I had a banana crisis in the house, and now the fridge is overflowing with them! I know that’s a very first world vegan problem, but with the heat pounding down, even on rainy days, everything is now in the cooler and I’m realizing more and more that I either need to be more prudent or else get another fridge (guess which one I’m voting for!). Still, sometimes one needs to clean out the cupboards and use up excess, and this is where these doughnuts come in. They are definitely not your traditional, pillowy doughnuts, thanks to the buckwheat flour, but are instead dense, which is what I need for fuel on the go. If you want them all poofy replace the buckwheat flour with some all-purpose GF and add another tsp of baking powder and non-dairy milk to the desired consistency. These doughnuts, apart from being a practical way of making space in the fridge, were also an excuse to use my new doughnut pan! I’ve spent a few years looking for one and finally caught it and indulged my inner food freak. I’m not a big fan these days of the traditional doughnut, thanks to some serious overdoses as a kid, but I love the whimsy of the shape and the versatility of the end result. Ingredients (makes 6):
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 2 TBSP flaxseed powder
- 1/2 cup sweetener/sugar of choice
- 3/4 cup non-dairy milk
- 1/2 cup peach purée
- 2 tsp cardamom
- 2 tsp ginger
- 2 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp baking powder
- pinch salt
- 2 tsp vanilla extract
- 1 TBSP apple cider vinegar
- 1 tsp lemon juice
- Preheat oven to 180C and spray a doughnut pan.
- Mix your dry ingredients, then add the wet and stir til just combined.
- Spoon into the doughnut pan and smooth out with the back of a wet spoon.
- Bake for 12 – 15 minutes until slightly crisp.
- Let it cool somewhat and then transfer to a cooling rack until the bottoms are dry.
- Store in the fridge.
Nom nom! I stuffed two with PB, bananas, hemp seeds, jam and dried blueberries and oh goodness it was good! I admittedly had to scarf it down quite quickly but it can be whipped up in less than 20 minutes so I’m not too concerned – this is happening again this weekend. 😀 This weekend also marks the big 3-0, although I’m not too jazzed or anything. To be honest I’d rather celebrate a degree and have a stack of pancakes or mouthful of doughnuts than a big to-do, which is why I’m going to be super relaxed and go to the food market with Man-thing and family and then hit the books hard after that, since studying unfortunately doesn’t happen through visualization or anything magical like that. :p
Speaking of which, off I go to study! The water has boiled for more coffee and I can’t procrastinate any more. For study breaks these days I have my absolutely gorgeous kitties as well as my fosters, and their cuddly good vibes always help refresh my mind and remind me that I’m working for them! (more money = more cats, nay? :D)