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