Cherry Lime Doughnuts (Gluten Free, Vegan

• Vegan
• Gluten free

• Produce

  • 1 tsp Beet, raw
  • 1 Lime (~1 tablespoon, juice of juicy
  • 1 Lime (~1 teaspoon, zest of whole
  • 1/2 cup Sweet cherries, dark

• Canned Goods

  • 5/8 cup Applesauce
  • 1 cup Coconut cream skimmed from the top

• Condiments

  • 1 tbsp Honey or maple syrup + more

• Baking & Spices

  • 2 cups Almond meal
  • 1/4 cup Arrowroot flour / starch
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Coconut sugar
  • 1/2 cup Garbanzo bean flour
  • 1 pinch Sea salt, fine
  • 1/2 Vanilla bean

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 2 tbsp Chia seeds

• Liquids

  • 1/4 cup Water

Found on willfrolicforfood.com

Description

Ingredients

• 2 cups almond meal
• ½ cup garbanzo bean flour
• ¼ cup arrowroot flour / starch
• 1 cup coconut sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• pinch fine sea salt
• ½ cup + 2 tablespoons applesauce
• 2 tablespoons chia seeds
• ¼ cup room temp water
• ¼ cup oil (grapeseed, sunflower or melted coconut oil)
• ½ vanilla bean, scraped of its seeds
• juice of one juicy lime (~1 tablespoon)
• zest of one whole lime (~1 teaspoon)
• ½ cup dark sweet cherries, chopped roughly
• 1 cup coconut cream skimmed from the top of a chilled can of full fat coconut milk
• 1 tablespoon honey or maple syrup + more to taste
• 1-2 teaspoons finely shredded raw beet
• optional garnish: edible organic rose petals, more lime zest, sprinkles

Directions

• Preheat the oven to 350F. Oil two doughnut pans lightly. Set aside.
• In a large mixing bowl, whisk together the dry ingredients: almond meal, garbanzo bean flour, arrowroot, coconut sugar, baking powder, baking soda and fine sea salt.
• In a separate bowl, whisk together the wet ingredients: applesauce, chia, water, oil, vanilla bean seeds, lime juice, lime zest and water.
• Pour the wet ingredients into the dry ingredients and stir everything together until well combined. Set aside for 10 minutes to hydrate. Then fold in the chopped cherries gently.
• Add 3 tablespoons of batter to each doughnut indentation in your doughnut pans. Use the back of a spoon (or your finger) dipped in a bit of water to smooth out the batter. Continue until all of the batter is used up.
• Bake for 18 minutes on the center rack, rotating half way through.
• Remove from the oven and let cool in the pans for at least 10 minutes. Run a sharp knife around the edges of each doughnut. Then gently lift each doughnut out using the knife.
• For the pink coconut cream, whip together the coconut cream and honey until totally smooth using an electric beater. Fold shredded beet into the coconut cream little by little until you reach your desired color.
• Use a rubber spatula to evenly spread the coconut cream over each doughnut. Top with rose petals, sprinkles, lime zest as you like. Best eaten immediately once topped with coconut cream. If youre making them ahead, wait to frost the doughnuts until right before serving. The doughnuts themselves are best eaten within 24 hours.