Another recipe from Healthy Slow Cooking. Make sure to check out my new book, The Great Vegan Bean Book, available for pre-order now.

The perfect healthy sweet to show your Valentine just how much you really care! These donuts are baked, sweetened with stevia, made with whole wheat pastry flour and full of romantic floral flavors.

Baked Lavender Rose Donuts
makes 12 mini donuts (or use a mini muffin pan to make 12 mini muffins)

wet ingredients:

3/4 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
1 tablespoon agave nectar
1/2 teaspoon apple cider vinegar
1/4 teaspoon stevia (I used Nu-Stevia brand)
1/2 teaspoon lavender extract
1/4 teaspoon rosewater
dry ingredients:

1 cup whole wheat pastry flour (use gluten-free flour as a sub)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)

Take donut by the top and dip the bottom into the rose powdered stevia (recipe below). You may have to rub it in a bit to get it to stick. (Why the bottom? It has more moisture on it from cooling in the pan.)

Rose Powdered Stevia

2 tablespoons cornstarch
1/4 teaspoon stevia (I used Nu-Stevia brand)
1 teaspoon rosewater

Add cornstarch and stevia together and mix. Add in the rosewater little at a time so it makes little balls instead of one big mess in the center. Mix with a spoon or in a mortar and pestle until it’s finely ground and looks like powdered sugar.

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