Gingerbread doughnuts | Nourish plant-based living

Gingerbread doughnuts

The Nourished Chef

A treat for the eyes as well as the tastebuds, these doughnuts are spiced with aromatic ginger and topped with a vanilla-scented maple glaze. Finish with a sprinkle of pink crushed candy cane or lollies for a special festive touch, if you like.

Ingredients

SERVES: 6-7

GLAZE

Method

  1. Preheat oven to 180ºC. Grease doughnut pan with oil of choice. Set aside.
  2. For the flax egg, combine flaxseed meal and warm almond milk in a small bowl. Set aside to thicken.
  3. In a medium bowl, add all dry ingredients. Stir to combine. Add wet ingredients. Stir to combine until you reach a smooth batter.
  4. Add doughnut batter to a piping bag or ziplock bag with the corner snipped off. Pipe around each cavity of the donut pan. Fill ¾ high.
  5. Bake in preheated oven for 12-14 minutes or until golden and cooked through. Allow the doughnuts to cool in the pan before placing onto a wire rack.
  6. Meanwhile, for the glaze: combine all ingredients in a bowl and stir until completely combined. Add a splash more almond milk if needed. When ready to serve, dip or drizzle the doughnuts into the glaze. Sprinkle crushed Christmas candy canes over the top for a festive touch (optional). Enjoy! 

Recipe by The Nourished Chef for Califia Farms


Clarissa The Nourished Chef - headshot
The Nourished Chef

Clarissa Kocovski, aka The Nourished Chef, is a Sydney-based recipe creator who is passionate about sustainability and the power of plants.

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