Cookies and Cream Baked Donuts

A variation of this recipe for zesty lemon donuts made into a chocolatey, oreo chunked, cream topped crumbly vegan treat.

Preparation time - 25 minutes
Cook time - 15 minutes

Ingredients
1 Cup Plain Flour
1/3  Cup Maple Syrup
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Soya Milk
1/4 Cup Non-Dairy Butter
Egg replacement powder 

2 Tbsp Cocoa Powder

2 Crushed Oreos 

Finishing Touches

Butter frosting - icing sugar and butter

Crushed oreo

Method

1. Preheat your oven to 180 C.

 2. Mix two table spoons of the egg replacement powder (I use Orgran No Egg, sold at Holland and Barrett) with some warm water, I add  little by little 'til I get a consistency of whipped egg white.

2.  Add the maple syrup and milk to the bowl with the egg replacer, adding the flour, butter, baking powder, salt, cocoa powder and crushed small chunks of oreo (leaving some for decoration - or just break up more tasty oreos for the topping) Making sure all is combined but do not over-work the mixture.

3. I use this donut mould, and I coat the tray with a spray oil so that it is easier to remove the donuts once cooked, spoon some mixture into each - it will make about 12-15 using this.

5. Bake for 12-15 minutes.

6. Remove from the oven, let them sit in the mould until cooled a little.

7. Once completely cooled, spread frosting on top and simply sprinkle with oreo crumbs or chunks.

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Vegan Lemon Baked Donuts

GREAT BRITISH BAKE OFF STARTS TOMORROW CLAXON! It's pretty silly how excited I am over the return of one Paul, Mary, Mel and Sue and all the hopeful bakers.  I rarely watch much television (sticking to Netflix and Arconai) but there's a feel-good-warming-comfort vibe to GBBO which makes me want to grab a cuppa, sit down with my loved ones and watch it.

These donuts are quick, easy and probably will be my go-to or a version of for our bake off treat, it's pretty agonising watching without a piece of cake or biscuit, amiright?

Preparation time - 25 minutes
Cook time - 15 minutes

A 'healthier' alternative to a Donut, not fried but baked, not laden with sugar, the agave nectar sweetens the mixture… ok the topping is icing sugar in it but it is a sweet treat after all.

Ingredients
1 Cup plain flour
1/3 Cup agave nectar
1 1/2 Tsp baking powder
1/4 Tsp salt
1/2 cup soya milk
1/4 cup non dairy butter
Egg replacement powder 
Zest of one lemon

For the glaze
1/3 cup lemon juice
1 1/3 cup powdered sugar

1. First of all you need to preheat your oven to 180 C.

 2. Mix two table spoons of the egg replacement powder (I use Orgran No Egg, sold at Holland and Barrett) with some warm water, I add  little by little 'til I get a consistency of whipped egg white.

2. Mix the lemon zest, agave nectar, egg replacer and milk.

3. Add the flour, butter, baking powder and salt. Mix well so all is combined but do not over mix.

4. I use this donut mould, using either non-dairy butter or a spray oil coat the tray so it is easier to remove once cooked, spoon some mixture into each - it will make about 15-20 using this.

5. Bake for 12-15 minutes.

6. Remove from the oven, let them sit in the mould until cooled a little.

7. Mix lemon juice and powdered sugar until all lumps are broken up, dip the cooled donuts in the glaze, you can decorate if you wish with sprinkles, lemon zest etc. Let excess icing drip off and leave to dry.

8. Then eat eat eat, best when fresh!

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