baking breakfast recipe sweets vegan

Spring is For … {+Vegan Baked Raspberry Donuts}

4 April 2016

Long walks. Short walks. Taking your time. Chasing beetles on the trail. Dreaming about making strawberry-rhubarb jam (in another life, alas, not this one) in large batches. Revisiting lemon yogurt cakes. Making minestrone. Going for early-ish morning runs in the cool, clear air. Reading biography and annotated autobiography. Baking bread. Leaving the doors open during the night. Going to bed early.

Also: Baking little weekend treats for my little family. Specifically whole grain flour baked donuts with raspberries and a hint of cocoa.

If memory serves, about three years ago right around now I bought a donut pan to tuck into my large shipment when we packed up our San Francisco apartment to move abroad. I had been treating myself to a vegan donut at the Haight Street Whole Foods Market at least once a week after my nearby yoga class, and as I figured – correctly – that vegan donuts might be difficult to come by once we left the States I planned to bake my own.

I’ve finally revived that old impulse.

A recent lazy Friday morning (the start of our weekend here) had me whisking spelt flour and cocoa powder together while S played in the little pool just outside the back door. Much like our life here, these donuts aren’t fancy but they are wholesome and satisfying and just touched with a bit of sweetness. Bonus: they come together in just minutes, which is always helpful when you’re trying to make coffee, keep an eye on a wee one, put the dishes away, do laundry … etc.

Donuts are a ‘once in awhile treat’ but when they’re this easy to make I might incorporate them into a more regular rotation. If I really get my act together maybe I can do a yoga practice beforehand – just (almost) like old times.

  • Helen Spiridakis 4 April 2016 at 9:42 am

    Sweet….just like you! Lazy. hazy days of summer KSA style.