Doughn’t you want to try this?
- ¼ cup Raglan Food Co coconut yoghurt – vegan caramel
- ½ cup oat milk
- 1 small – medium banana (⅓ cup mashed)
- ¾ cup wholemeal spelt flour
- ½ tsp each of baking powder & baking soda
- ½ tsp apple cider vinegar
- Pinch sea salt
- 1 tsp cinnamon
Salted Caramel Sauce:
- 3 medjool dates
- 2 tbsp Raglan Food Co coconut yoghurt – vegan caramel
- 2 tbsp hot water
- Small pinch sea salt
- Recipe wise this is based off a small sized doughnut pan and makes 6 in total, although you could also make them into delicious muffins and/or double or triple the recipe as you see fit. Note that cooking times may vary slightly, so it’s always best to go with your intuition when baking them.
- Preheat your oven to 180°C and grease your baking pan of choice with oil – I used coconut oil.
- Start by sifting the dry doughnut ingredients into a medium sized bowl and mix together.
- In a separate bowl whisk the apple cider vinegar and oat milk together. Leave to sit for a few minutes.
- Meanwhile, peel your banana, pop it into a microwave safe bowl and microwave for 1 minute. This will caramelise the banana and add a beautiful flavour to the batter.
- Add this, plus the coconut yoghurt into the oat milk mixture and give it a good stir.
- Fold the wet ingredients into the dry, and mix until just combined. This helps to keep the mixture nice and airy for a fluffy result.
- Pipe/pour the mixture into your pan of choice, and bake for 25-30 minutes, or until golden and an inserted skewer comes out clean (I suggest checking half way through, every oven can be a bit different). Allow to cool in the tray for a few minutes before removing them from their cases, and leave to cool completely on a cooling rack.
- While they’re baking/cooling you can make the salted caramel sauce. Start by boiling some water and cover the pitted medjool dates with 2 tbsp of this water (let sit for a few minutes).
- Then blend together with the rest of the salted caramel sauce ingredients. If it looks too thick – add another tbsp of water. If it’s too thin – add some more dates.
- Place onto a plate and dunk the doughnuts in before serving/eating.
- Note: you can always make more of the sauce and keep it stored in your fridge (for up to a week). It’s a delicious topping for any sweet treat.
A special thanks to Isabella Murrell at Grounded Kitchen for this delicious dessert recipe!