Apple Cider Vinegar Donuts
For the Donuts:
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2⁄3 cup of cashew milk
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1 tablespoon of Bragg apple cider vinegar
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1 1⁄2 teaspoons of ground flaxseed
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1 cup all-purpose flour
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1⁄4 tsp of salt
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1 tsp of cinnamon
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1⁄2 tsp baking soda
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1 tsp of baking powder
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1⁄2 cup of cane sugar 2 tablespoon of unsalted smooth almond butter, melted if not already runny
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1 tsp of vanilla extract
For the Glaze:
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1 cup powdered sugar
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1 scant tablespoon Bragg apple cider vinegar
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1⁄2 teaspoon vanilla extract Pinch of salt
TIPS
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You can substitute the cashew milk for your preferred nut milk. Double the recipe to make 12 large donuts.
In this recipe:
- Preheat the oven to 375 degrees for 15-20 minutes. Grease a mini donut pan and set aside.
- In a measuring cup with cashew milk, pour apple cider vinegar, and ground flax seed and allow that mixture to sit for 2-3 minutes. Add almond butter and vanilla extract.
- In a large bowl, mix together the flour, salt, cinnamon, baking soda, baking powder, sugar, and mix well. Add cashew milk mixture. Mix all ingredients until the batter is smooth and fully incorporated.
- In a measuring cup with cashew milk, pour apple cider vinegar, and ground flax seed and allow that mixture to sit for 2-3 minutes. Add almond butter and vanilla extract.
- In a greased silicone donut tin, pour the batter evenly into each cavity. Bake for 15-20 minute until the donut is cooked through and spongy.
- For the glaze mix together all ingredients, add a bit of water if needed to achieve desired consistency for the glaze. Let set for 30 seconds to one minute the garnish with sprinkles if desired!
