Cook Vegan — September 2017

Sweetpotato

BAKED VEGAN SWEET

POTATO DOUGHNUTS

For the dough:

• 50g (½ cup) all-purpose flour
• 1 medium sized sweet potato, cooked
and mashed
• 115ml (½ cup) nut or coconut milk
• 55g (¼ cup) coconut sugar

•   2 tsp baking powder

•   1 tbsp coconut oil

•   ½ tsp apple vinegar

For the glazing:

•   2 tbsp peanut butter

•   1 tbsp coconut or maple syrup

•   2 tbsp coconut flakes and/or finely

chopped pistachios

•   

•   Doughnut pan (cavity)

1 Preheat oven to 200°C (Gas Mark 6,

400°F).

2 Heat up nut milk, mashed sweet potato,

coconut oil and apple vinegar but don’t

bring it to boil.

3 In a mixing bowl, add all dry ingredients,

then add wet mixture and stir well.

4 Scoop about 2 tablespoons of dough

into each cavity. Smooth out the top of

the dough with your finger, spoon or other

appropriate kitchen tool.

5 Bake for 10 minutes.

6 Take out of the oven and allow

doughnuts to cool down completely before

glazing

7 In a small saucepan, heat up peanut

butter and syrup. Stir well regularly until

smooth and creamy.

8 Dip each doughnut into the peanut

butter glaze or use a spoon to glaze the

doughnuts.

9 Sprinkle with shredded coconut, finely

chopped pistachios and/or even superfood

powder.

• Recipe and photography by Kati Boden
  (blackwhitevivid.com)

Per 100g

Calories 243, Fat 12g, Saturates 8.9g,

Carbohydrates 28g, Sugars 13g, Protein 3.6g,

Salt 0.42g