I made these three times this week. Yep, three times.
They’re soft and chewy and scrumptious and easy, and pretty much perfect. We (my husband, our 2 kids, and I) can’t get over them.
I’d have to add these to my list of Top Five Baked Goods Ever. End of story.
CINNAMON APPLESAUCE DONUTS
1 3/4 cups, plus 2 tablespoons, rolled oats
1 1/2 tablespoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 cups pitted Medjool dates, tightly packed
1 1/2 cups water
1/4 cup, plus 2 tablespoons, nondairy milk
1/2 cup unsweetened applesauce, plus additional cinnamon
Preheat oven to 350 degrees. Have ready a nonstick donut pan. (I use a silicone donut pan and love how beautifully it works.)
Add the oats to a high-powered blender (like a Vitamix). Briefly turn up the power to grind the oats into flour. Then turn power off, remove the lid, and add the baking powder, cinnamon, dates, water, and milk. Process for a few moments to combine well.
Spoon the batter into a large plastic zippered storage bag, and seal to close. Cut a 1/2-inch opening in the corner of the bag with a scissors, and carefully pipe batter into the donut pan. With the back of a spoon, smooth the tops of each one to make sure batter is evenly distributed.
Bake 12-16 minutes, or until donuts are firm on top to the touch. Allow to cool on a baking rack.
To serve, “frost” each donut with about 1 tablespoon of applesauce, and sprinkle with additional cinnamon.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen