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Title : Carrot Raisin Apple Oat Bran Muffin-Doughnuts (Vegan + Gluten-Free)
link : Carrot Raisin Apple Oat Bran Muffin-Doughnuts (Vegan + Gluten-Free)

Carrot Raisin Apple Oat Bran Muffin-Doughnuts (Vegan + Gluten-Free)

Need an extra incentive to get out of bed now that the mornings are darker? shaped rolls abundant, soft and subtly sweet donut made with carrots, apples, raisins, nuts, oat bran and flour free gluten are topped with whipped cream creamy yogurt and cashew . If this does not make you feel full of life (despite the change of time) I do not know what will.

The third time is the charm. Or fourth, fifth, sixth ... I lost count of how many lots of these muffins / bagels I did before I was happy with the results. It's been about a year since I first tasted this recipe shaped bun ago, after which I left until last month, when I found my little piece of scratch paper with scribbled recipe in it. My notes are always a disaster ... "omitted" this, "adding" that branded ingredients, and other writings wring side on paper. My recipe "development" is a very disorganized process. When I decided to take this recipe again, I got my tray of donuts. After all, biscuits shaped donut is much more fun. In fact, I was thisclose to name mo'funs (+ donut muffins), but occasionally I realized what smart corny as I really am, and I stop.

These hybrid roll-donuts make for the perfect breakfast on the go. They are full of fruits, vegetables, nuts and grains, and my whipped cream yogurt-Cashew is just icing on the cake. I followed these very low in sugar as possible, while still being very rich and subtly sweet mo'funs. They are abundant and high in fiber and keep you full longer than your typical sugar-laden donut, or muffin that way.

I used a couple of new ingredients to make these donuts as soft and light as possible; psyllium husk powder and potato starch. You can probably skip psyllium husk if not found, but I've been playing with him lately in my gluten-free baked goods, and even a very small amount seems to make a difference in texture. I mixed my own flour mixture using potato starch to really lighten up the heaviest oat bran and other grains, but you can use a mixture of gluten-free flour store-bought instead. The addition of a small amount of potato starch does wonders for making gluten free bakery products fluffy, and can balance the heavier such as almond, buckwheat and oat flour.

I hope you give these carrot raisin bun apple-fritters a try, and do not forget top generously with my vegan whipped cream yogurt-Marañón .

carrot raisin bun apple-fritters

dry

• Gluten 1/2 cup all-purpose flour * (see notes for my mix)
• 1/2 cup oat bran
• 1 tablespoon ground flax seeds gold
• 1/2 teaspoon psyllium husk powder (either omitted)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger ground
• 1/4 teaspoon sea salt

Wet

• 1/2 cup finely shredded carrots
• 1/2 cup of grated apple
• 4 medjool dates, soaked in hot water for 5 minutes and then mash well with a fork (or you can use a heaping 1/4 cup of pasta dates)
• 2 tablespoons almond milk
• 1 + 1/2 tablespoons maple syrup (or nectar coconut, rice syrup, syrup or sorghum)
• 1 tablespoon lemon juice or cider vinegar apple
• 1 teaspoon vanilla extract
• 1 teaspoon grated fresh ginger (optional)
• 2 handfuls of raisins
• handful of chopped walnuts or other nuts (can be omitted)

Instructions:

1. Preheat oven to 350 degrees F. lightly oil pan donut (or mold muffins).
2. Mix the dry ingredients with a whisk in a large bowl. In a medium bowl, mix all the wet ingredients, except raisins and nuts. Spoon wet dry and fold together, then fold in raisins and walnuts. The batter will be thick and not too wet, not as wet as muffins.
3. Pour into greased donut, making sure not to overfill. It was enough for 6 large donuts. Bake at 350 for 15 minutes, checking after 12 minutes. A toothpick inserted will come out clean. Let stand in pan for five minutes before removing and place on a cooling rack, mine came out of the pan easily. These taste better after cooling for about 15 -. 20 minutes
4. Cover with whipped cream . Or jam, almond butter, coconut oil, applesauce, etc.

Notes:

* I tried as much a gluten flour purchased at the free shop in this recipe, as well as my own custom blend, and meanwhile work, I my favorite custom blend the mixture store bought. For 1/2 cup flour I combined :. Flour 1/4 cup buckwheat, 3 tablespoons potato flour, almond flour and 1 tablespoon

psyllium powder increases the texture of the muffins / donuts. I found in the spice section / bulk herbs in my health food store, and we got a small bag for less than a dollar. I've also heard of Joe trader carries, and some larger supermarkets. If not, do not worry, you could try adding an extra teaspoon ground flax.

Source: feedingyourbeauty.com

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