Tasty Tuesday Series Part I – The Vegan Mini Donut Obsession

It’s Tasty Tuesday and you know when you call someone a ratbag and they call you a moron and you still love each other’s guts that you have found a special stalking relationship friendship. Have you visited Cara at forkandbeans ??? Warning: be prepared to be assaulted by food porn of the worst kind when you enter her site. Page after page of painstakingly prepared gluten-free exquisite vegan treats photographed to perfection. I feel like Mike TV on Willy Wonka, I want to reach into the screen and take her salted caramel mini donuts, or vegan re-enactments of all my favorite girl scout cookies (ok, just the Samoa), or that dang tempeh meatball sub. KILLING ME, seriously. I gain weight just looking at those posts!

We recently had a little fun gift exchange. I think I got the better end of the bargain….Wait for it….Oh wait, the title of this blog post all ready gave it away. A mini donut pan!!! But, Somer, you say, aren’t donuts fried, AND made with loads of refined sugar and flour? Not these bad boys.

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Somer’s Chocolate Glazed Vegan Mini Donut

2/3 cup White Whole Wheat Flour – I have no gluten-free flours in the house right now to do Cara justice. Bad Somer!

1 T. agave or pure maple syrup

1 packet truvia or equivalent of stevia

3/4 teaspoon baking powder

1 t. enerG egg replacer

1/2 C. soymilk

1 teaspoon vanilla

dash of cinnamon

dash of nutmeg

Method: Blend white whole wheat flour in high-powered blender until super fine, about 1 minute. Combine dry ingredients in bowl,  add liquid ingredients. Measure out by 1 T. increments into fabulous Donut pan. Bake at 350 degrees for 8 minutes. Burn your fingers and tongue on them because you cannot wait to eat them, no matter if they aren’t glazed or cooled off. Glaze if desired: 2 T. powdered sugar, 1 T. cocoa powder & 1 T. soymilk.

Makes 12 ridiculously cute mini donuts.

Stay tuned for next round: Strawberry Lemonade Mini Donuts