Coconut Salted Caramel Baked Doughnuts

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Today is the 7th of June, you know what that means? It’s National Doughnut Day!

That’s correct, somehow we have created a National-Everything-Day, but I’ll take any excuse to eat more doughnuts, and so I’m not complaining (who would?) to celebrate this almighty holiday, I have created the most delicious and decadent vegan baked doughnuts! These guys are soft and delicate in texture, and thanks to the coconut sugar, they have the most beautiful caramel flavour.

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They seriously tick all of the doughnut-craving boxes, and are refined sugar-free, made with wholemeal flour, and packed with healthy fats thanks to the coconut and flax seeds, so you can enjoy these both as a treat, or sweet breakfast!

Still not convinced? The coconut salted caramel takes around 5 minutes to make, which is a fraction of the time that a traditional sugar and cream based caramel takes, and it has no strange rules about stirring it, meaning you can be sure it will not burn or turn into a sugar blob. It is also much healthier and full of good fats that will make your skin glow and taste buds dance!

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Ingredients 

Makes 7 doughnuts

For the doughnuts

2 tablespoons milled flaxseeds 

1/4 cup coconut oil

1 cup plant milk

1 teaspoon vanilla bean paste

1 tablespoon apple cider vinegar

1 cup wholemeal flour

1/2 cup oat flour

1/3 cup coconut sugar

1 1/2 teaspoons baking powder 

Pinch of sea salt

 

For the caramel

5 tablespoons coconut yogurt or coconut milk from a can

3 tablespoons coconut sugar

1/2 teaspoon sea salt 

 

Method

For the doughnuts: Preheat the oven to 180℃

Mix the flaxseeds with 5 tablespoons of water and set to the side.

In a large mixing bowl combine the flours, coconut sugar, baking powder, and sea salt.

Next, melt the coconut oil in a saucepan, and stir in the milk, vanilla, and apple cider vinegar (this will curdle your milk and create a ‘buttermilk’ texture.

Combine the wet and dry ingredients, and finally add the flaxseeds. Mix well until all of the ingredients are incorporated. 

Next, grease a doughnut tin with coconut oil and fill each mold to the top – your batter should be runny enough to do this with a spoon.

finally, bake in the center of the oven for 15 minutes, once cooked remove from the tin and allow to cool.

For the caramel: whilst the doughnuts are baking, place all of the caramel ingredients into a small saucepan and place on medium heat. 

When the caramel begins to simmer stir it gently for 5 minutes – it should begin to thicken and cover the spoon.

Take the caramel off the heat and let it cool for a minute. After this, dunk each doughnut (on the rounded side) in the caramel, and finish them off with some toasted coconut flakes!

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