Raw Vegan Donuts

Recipe by Vidya Living

Makes 8-10 donuts

INGREDIENTS AND PROCESS

Donut

2 cups oat flour

1 cup shredded coconut

4 tbsp chia seeds

1 tbsp ground psyllium husk

1 tsp cinnamon

½ tsp vanilla bean

¼ tsp Himalayan pink salt

8 dried figs, soaked for 2 hours to rehydrate

1 cup grated apple (about 2 small apples)

Combine all the dry ingredients a food processor, pulse until well combined. Add the wet ingredients and process until a sticky dough forms. Split the dough into 8 equal parts and form into tennis ball sized balls. Space evenly on a mesh liner over the dehydrator tray.  Wet your hands and begin to form each donut by pressing your thumb into the center. Keep wetting your hands and smooth the edges until you form an even round donut shape. Rinse and wet hands again between forming each dough ball.  Once formed, dehydrate at 145 degrees for 2-3 hours. Check periodically to avoid over-drying or cracking. You want a harder outside and soft, cake-like inside.  Remove from dehydrator and allow to cool for 15-20 minutes before pouring the chocolate glaze and sprinkles on.

Chocolate Glaze

½ cup raw cacao

½ cup coconut oil

2-3 tbsp maple syrup
pinch Himalayan pink salt

Combine all ingredients in a high-speed blender, blend until creamy smooth and slightly warm. Drizzle the glaze on top of the donuts, sprinkle with the colored quinoa sprinkles, then allow to set at room temp until hardened. Note: If your house is quite warm, you may need to pop these guys in the fridge for 10 minutes to harden the glaze.

Yellow Sprinkles

4 tbsp dried quinoa grains

2 tbsp turmeric powder

¼ cup hot water

1 tsp maple syrup

In a small bowl, whisk together the turmeric powder, hot water and maple syrup. Stir in the quinoa and allow to soak in the mixture for while the donuts are dehydrating, stirring occasionally. After 1-2 hours, strain the quinoa grains and pour the liquid mixture out.  Layer evenly on top of a dehydrator sheet and dehydrate for 1 hour while the donuts finish up. Once dry, sprinkle on top of the glazed donuts before the glaze hardens.

Pink Sprinkles

4 tbsp dried quinoa grains

4 strawberries, juiced

1 small beet, juiced

1 tsp maple syrup

In a small bowl, whisk together the beet/strawberry juice with the maple syrup. Stir in the quinoa and allow to soak in the mixture for while the donuts are dehydrating, stirring occasionally. After 1-2 hours, strain the quinoa grains and pour the liquid mixture out.  Layer evenly on top of a dehydrator sheet and dehydrate for 1 hour while the donuts finish up. Once dry, sprinkle on top of the glazed donuts before the glaze hardens.