+SF
I love whipping up batches of healthier baked doughnuts! These ones are covered in sweet, seasonal blood orange glaze, which gives them a really lovely pink color and a light citrus taste. They’re perfectly fluffy, and the added flax means you can have two (or three …) instead of just one, because flax makes everything healthier, right? —AS
MAKES 6
DOUGHNUTS
1 cup (125 g) all-purpose flour
1 tbsp (12 g) baking powder
½ tsp ground ginger
¼ tsp salt
2 tbsp (14 g) ground flaxseed
6 tbsp (90 ml) warm water
½ cup (95 g) sugar
1 tsp blood orange zest
¼ cup (60 ml) unsweetened almond milk
2 tbsp (28 g) coconut oil, melted
1 tbsp (15 ml) apple cider vinegar
BLOOD ORANGE GLAZE
1 cup (130 g) powdered sugar
2 tbsp (30 ml) blood orange juice
1 tsp blood orange zest
1 tsp vanilla extract
Preheat the oven to 375°F (190°C).
FOR THE DOUGHNUTS
In a large mixing bowl, combine the flour, baking powder, ground ginger and salt. Set it aside.
Whisk together the ground flax and warm water in a small dish to gelatinize, about 5 minutes.
In a separate large bowl, mix together the sugar and orange zest until fragrant. Pour in the flax mixture, milk, oil and vinegar. Mix the dry ingredients into the wet ingredients about a cup (125 g) at a time, stirring until a batter forms. Let the batter set while you grease a 6-mold doughnut pan.
Pour the batter equally between the 6 doughnut molds and bake for 15 minutes, or until an inserted toothpick comes clean.
FOR THE BLOOD ORANGE GLAZE
While the doughnuts bake, whisk together the powdered sugar, blood orange juice, zest and vanilla in a shallow bowl to make the glaze. When the doughnuts finish cooking, move them to a rack to cool slightly; then dip them generously in the glaze. Serve immediately!
*SEE PHOTO INSERT