Vegan Gingerbread & Cranberry Doughnut
Decadence and frivolity come together to create these wonderful baked Christmas treats. Perfect for parties, or a fancy, festive afternoon tea, these doughnuts are bursting with flavour; from the zesty Schwartz Ground Ginger, to the sweet yet tart blush of cranberry icing. And they are ‘Oh so ‘hole’some’, with 100% vegan ingredients, (but these plump beauties taste so good, you don’t need to let the sceptics know!).
Ingredients
Preparation
Preheat the oven to 180°C, 350°F, Gas Mark 4.
In a large bowl, combine the sweet potato, apple, sugar, oil, Ginger, Cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough.
Make balls of dough - we recommend using an ice cream scoop - and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre.
Bake for 25 minutes. Leave them to cool.
For the icing, place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften. Do so until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool.
Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth.
Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack.
Using a spoon, drizzle the cranberry glaze over your doughnuts.
Sprinkle the doughnuts with shredded coconut and chopped cranberries.
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