It is a breakfast week on the blog. After the savory Lentil bean Omelettes, lets whip up these doughnuts. Sweet Potato, all whole grain Spelt, spices, baked and delicious.



I tossed a few in cinnamon sugar and a few in salted caramel. I prefer the cinnamon sugar one as it keeps it less sweet. Hubbs loved the ones with salted caramel :). I used canned Sweet potato. You can also use baked, boiled or nuked and well mashed.

I am so out of words today. so lets just make these.

I added some reviews on the Vegan Indian Sweets Ebook page. If you made something from the ebook and liked it, please do let me know by email or on my facebook page!





More doughnuts on the blog



Strawberry doughnuts with chocolate ganache glaze

Mocha chocolate doughnuts with salted caramel

Gulab Jamun – Indian sweet potato doughnuts in cardamom syrup 😉



Sweet potato in sandwiches

Roasted Hummus Sandwich with roasted Sweet potato, roasted cauliflower and greens.

Sweet Potato Adzuki Bean Sliders

Nacho Cheese Sandwich with Roasted Sweet Potato and Pea pesto







Steps:



Whisk all the dry ingredients. Mix wet in another bowl.







Add dry to wet and mix until just about combined. Pipe into doughnut pan.







Spiced Vegan Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel

Allergen Information: free of Dairy, egg, soy, yeast, nut. Can be made corn-free with arrowroot starch.



Makes 6-7 regular doughnuts, easily doubled

Ingredients:

Wet:

2 Tablespoons flaxmeal

1/4 cup warm water

1/4 cup ground raw sugar (2 Tablespoons more for sweeter)

2 Tbsps Oil (organic canola or coconut)

3/4 cup Sweet potato puree(I use canned. You can also use baked, boiled or nuked and well mashed Sweet potato. Or use Pumpkin puree for spiced pumpkin doughnuts)

1 teaspoon vinegar(I use apple cider vinegar)

2 Tbsps Maple syrup



Dry:

1 cup Spelt flour

1 Tablespoon cornstarch or arrowroot starch

1 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon powder

1/4-1/2 teaspoon ground cloves

a generous pinch of nutmeg



Topping:

Cinnamon Sugar (1/4 cup coarsely ground raw sugar + 2 tsps cinnamon)

Salted Caramel Recipe here



Method:

Preheat the oven to 350 degrees F. Whisk flaxmeal and water and let sit for 2 minutes. Add sugar and rest of the wet ingredients and whisk well.

In another bowl, mix the dry ingredients. Add dry to wet and mix until just about combined. It will be stiff-ish batter.

Spoon the batter into doughnut pan or pipe using ziplock.

Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan.

Toss in cinnamon sugar once cool, or glaze with salted caramel or your favorite glaze.



