Spring is For … {+Vegan Baked Raspberry Donuts}

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.

[print_this]Vegan Baked Raspberry Donuts,inspired by Yummy Toddler Food

If keeping vegan is not your thing, sub 2 eggs for the applesauce and use whole milk in place of the non-dairy milk.

Makes about 8 smallish donuts.

1 1/4 cup spelt flour or 1 1/4 cup (g-f) oat flour + 1 tsp ground flax seeds
2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/2 teaspoon ground cinnamon
1/2 cup non-dairy milk of choice
1/4 cup unsweetened applesauce
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/2 cup fresh or frozen raspberries

Heat oven to 375F. Lightly grease a donut pan.

In a medium bowl, combine all the ingredients except the raspberries. Whisk and stir to well combine. Fold in the raspberries.

Spoon batter into a quart zip top bag, remove as much air as possible, and close. Snip one corner and pipe batter into doughnut pan, filling each almost full. Bake for 12 minutes, or until firm to the touch and a cake tester inserted into the middle comes out clean. Serve warm soon after baking.[/print_this]