Bo's Kitchen

Plant based recipes made with love

baked

Cinnabon cake

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cinnabon cake

Hey, friends! Happy first day of spring! Although you wouldn’t know it here. It’s about -9 degrees and set to be freezing for the rest of the week. I figured that these sub zero temperatures are a perfect time to share my favourite cinnamon roll recipe, I’m basically hibernating by my oven. A cup of coffee and a cinnamon bun is totally acceptable in this weather, don’t you think?

Fluffy, cinnamony and sweet, these beauties are a doddle to prepare and baking them in a cake tin makes them extra special. I added some chopped apple to the filling which is one of my favourite flavours with cinnamon, but feel free to leave it out if you’re a traditional cinnamon bun person.

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Baked mini donuts

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I’m kinda obsessed with small things. Especially when it comes to food. That’s why I simply couldn’t wait to put my new mini donut pan to work this week. I’ve ended up with a whole cake tin full of these little beauties and they are perfect for popping into your mouth with a coffee, or sneaking a little snack in whilst cooking dinner! Sometimes you only want a little bit of sweetness, and these babies are just the trick.

These would make a great gift for your friends or loved ones, I made about 24 baby donuts with this recipe, so there’s plenty to share. Of course if you don’t have a mini donut pan, feel free to use a regular size one, which should yield about 12.

These are baked, dairy free and the donut is refined sugar free. They’re flavoured with classic donut spices, nutmeg and cinnamon. I can’t resist proper icing sugar for the frosting, but feel free to sub with a sugar free icing if you wish (my friend Tiina @myberryforest, has a great sugar free icing recipe here). Although I usually avoid white sugar, I don’t mind it in small amounts every once in a while. Everything in moderation, right?  Most coloured gels are vegan, but do check the ingredients to make sure.

I hope you enjoy this recipe as much as me, please take a snap if you make them and tag the picture @bos.kitchen on Instagram so I can see! I’m going to share every remake of my recipe on my Instastories,  nothing makes me happier than seeing one of my recipes recreated!

If you’d like to know a bit more about me, where I’m from and how I got in veganism, hop on over to my friend Julie’s @rawfoodchefjulie‘s fabulous and informative blog at julieslifestyle.com.

Stay sweet,

Bo

xoxo

5.0 from 2 reviews
Baked mini donuts
 
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Author:
Recipe type: Dessert
Serves: 24 mini donuts or 12 regular size
Ingredients
  • 1 cup plain flour (can sub plain gluten free)
  • 2 tbsp oat flour (or more plain flour)
  • ½ cup coconut sugar
  • 1.5 tsp baking powder
  • ¼ tsp pink salt
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • 1 cup cashew mylk (or other plant based mylk of choice)
  • ½ tsp apple cider vinegar
  • ½ tsp vanilla
  • ⅛ cup aquafaba
  • ¼ cup avocado/rapeseed oil
Instructions
  1. Preheat oven to 180•c and brush a mini donut pan with a little oil.
  2. Combine all dry ingredients with a whisk. Make a well in the middle.
  3. Pour all wet ingredients into the well and mix with a fork. Gradually mix in the dry ingredients until combined, to form a very thick batter.
  4. Pour a little batter into your donut pan, taking care not to fill right to the top, as they will rise whilst cooking. Smooth out with your fingers to ensure the batter is distributed evenly.
  5. Bake for 10-12 minutes, until a toothpick comes out clean.
  6. Allow to cool completely on a cooling rack before decorating.
  7. If making frosting, mix 1 cup icing sugar with 2-3 tbsp cashew mylk until thick and smooth. Add more mylk if you need to, a tbsp at a time. Now divide into three bowls and add a drop of vegan food colouring paste. Stir well and dunk each donut to coat.

baked mini donuts with pink icing

 

 

Baked kale falafel

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I got the falafel craving today and decided to test out a new recipe. I usually lightly fry my falafel, but I decided to bake them this time round and add some kale to give them a healthy boost (not that they need one anyway, but kale ). These pair beautifully with my beet humous, tortillas and a fresh salad. Or just dipped into the beet humous if you’re feeling a sudden falafel urge come on.

Recipe (makes about 16 falafel)

  • 2 tins chickpeas
  • 1 large handful kale (stalks an all, roughly chopped)
  • 1 large handful of fresh coriander (as above)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp harissa paste (optional)
  • 1 small onion, diced
  • 1 red chili
  • 2 cloves garlic
  • 2 tbsp spelt or gluten free flour
  • Juice of half lemon
  • 2 tbsp olive oil
  1. Preheat your oven to 200 degrees. Grease a muffin or cupcake tin with the olive oil.
  2. Rinse your chickpeas and spin dry in a salad spinner or pat dry with a clean towel.
  3. Add everything but the olive oil to a food processor, or to a bowl if you’re using an immersion blender. Pulse until sticky and mixed, but with some chickpeas still remaining.
  4. Shape into little balls and place into your greased muffin tin. Bake for 20-30 minutes until golden brown at the edges.
  5. Serve with tortilla, salad and beet humous.