Christmas breakfast? I think so. These delicious donuts are filled with Wild Friends gingerbread peanut butter, ground ginger, and candied ginger pieces. They’re then finished with a sweet vanilla bean glaze – YES. Oh, and they’re vegan.
Recipe:
- 1/2 cup earth balance butter, melted
- 2 tablespoons ground flaxseed + 1/4 cup water
- 1/4 cup Wild Friends gingerbread peanut butter
- 1 cup brown sugar
- 2 teaspoons vanilla bean paste
- 1/3 cup + 2 Tablespoons almond milk
- 1 & 1/3 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 Tablespoons candied ginger, chopped
- 1/2 cup powdered sugar
- sprinkles (optional)
Instructions:
- Preheat oven to 350 degrees.
- In a small bowl, combine ground flaxseed and water and let sit until it thickens. (about 5 minutes)
- In a separate large bowl, combined brown sugar, melted butter, flax and water mixture, peanut butter, 1/3 cup almond milk, and 1 teaspoon vanilla extract.
- Whisk wet ingredients until smooth.
- In another bowl, combined flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients in about 2-3 increments, folding batter after each addition until completely combined.
- Add candied ginger and mix until evenly combined.
- Grease a donut pan and carefully add batter about 2/3 full.
- Bake for about 12-15 minutes or until toothpick comes clean.
- Transfer to a cooling rack and let cool.
- While donuts are cooling, in a small bowl add powdered sugar, 2 Tablespoons almond milk and 1 teaspoon vanilla bean paste.
- Whisk glaze until smooth.
- When donuts are cool, dip them in the glaze, place them back on the cooling rack and top with sprinkles if you desire!
