Vegan Custard Filled Mini Doughnuts

To conclude cinnamon week, I made these beauties for our lazy Sunday afternoon. Filled with a velvety smooth vegan custard, these mini doughnuts are an easy-to-make addition to the treat repertoire.

Custard filled vegan mini doughnuts

Ingredients – Doughnuts

  • 300g plain flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 50g caster sugar
  • 55g margarine
  • 140ml hazelnut milk
  • 1.5 litres sunflower oil

Ingredients – Custard filling

  • 15g margarine
  • 20g plain flour
  • 45g D8 Made Cinnamon date butter
  • 70g hazelnut milk
  • 2 tbsp coconut sugar for dusting
  • 2 tsp cinnamon for dusting

Method

  • Mix the margarine, hazelnut milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat.
  • Sift the flour and baking powder and add the salt and sugar into a bowl.
  • Make a well in the middle and add the milk mixture to the centre.
  • Little by little, bring the mix together with a fork until it forms a sticky dough and divide into 20 – 24 equal sized balls.
  • Bring the rest of the sunflower oil to heat and use a small piece of bread to test the heat – if it sizzles the oil is hot enough.
  • Carefully lower each dough ball into the oil and cook for 5 min or until golden brown, cooking 5 – 6 doughnuts at a time.
  • Use a 4″ skimmer spoon to remove each doughnut and place in a bowl layered with paper towels to drain the oil and allow to cool.
  • Meanwhile, to make the custard, melt the margarine in a small pan.
  • Once melted, remove from the heat, add the flour and mix well.
  • Still off the heat, add 75% the hazelnut milk bit by bit ensuring that the mixture is smooth.
  • Return to the heat, add the cinnamon date butter and mix to form a smooth mixture.
  • Add the remainder of the milk then allow to cool for 5 minutes.
  • Transfer the custard to a piping bag.
  • Mix the coconut sugar and cinnamon on a flat plate.
  • Once cooled, roll each doughnut in the coconut sugar & cinnamon mix and prepare to fill.
  • To fill the doughnuts, make a hole in the centre of the doughnut using a skewer and turn it gently 360 degrees to create a cavity.
  • Using the piping bag, fill each doughnut until a portion of the custard settles on the hole of each doughnut.
  • Finally, do your best not to eat all of them in one sitting.
Cinnamon doughnuts
Cinnamon custard doughnuts

Half Sugar Cinnamon Shortbread Rounds

As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.

Ingredients

  • 160g room temperature butter (to make this recipe 100% plant based, substitute for margarine)
  • 40g caster sugar
  • 65g D8 Made cinnamon date butter
  • 240g plain flour
  • 50g demerara sugar & 20g ground cinnamon for rolling

Method

  • Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23 baking tray with butter/margarine.
  • Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy.
  • Sift in the flour to form the biscuit dough and knead until smooth.
  • Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film.
  • Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage.
  • Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray.
  • Bake in the middle of the oven for approx. 10-15 minutes.
  • Remove from the oven, place on a wire tray and allow to cool.
  • Enjoy!
Cinnamon shortbread rounds

Simply Sumptuous Cinnamon Rolls

Cinnamon rolls

Ingredients

  • 620g plain flour
  • 500g plain yoghurt (both dairy and non dairy varieties work well)
  • 1 level teaspoon bicarbonate of soda
  • 190g D8 Made Cinnamon date butter
  • 2 tbs ground cinnamon
  • 2 tsps vanilla essence
  • 60g dairy or non dairy butter
  • 200g cream cheese (to make this recipe 100% plant based, use a plant based variety)
  • 400g icing sugar

Method

  • Preheat the oven to 180 degrees celsius, 355 degree farenheit or gas mark 4
  • Combine the yoghurt, flour, bicarbonate of soda and vanilla essence in a bowl until it forms a balls that cleans the sides
  • Place the dough on a cool, clean surface and knead for 10 minutes on a floured surface to prevent it from sticking
  • Rest the dough on a cool surface whilst the baking dish is prepared
  • Line a H:7cm x W:25cm x L:25cm dish with greaseproof paper
  • Roll out the dough until it forms a roughly 40cm x 28cm rectangle
  • Mix the cinnamon butter and the ground cinnamon together
  • Spread the cinnamon mix evenly over the rolled dough, leaving a 1 inch gap between the mix and all 4 sides
  • Roll the dough along the length of the dough (the long side) to form a long dough roll
  • Cut the roll into 9 equal segments and place them on the greaseproof paper, careful to leave gaps between each roll
  • Place in the centre of the oven and bake for 25 – 30 minutes
  • Whilst the rolls are baking, combine the butter, cream cheese, icing sugar and 1tsp of vanilla essence and beat in a bowl until smooth
  • Once baked, remove the rolls from the oven and allow to cool for 5 min
  • Spread the frosting on the rolls and serve warm

Nutritional Information

  • Servings: 9
    Amount per serving
    Calories 655
    Total Fat 15.7g 
    Saturated Fat 8.5g
    Cholesterol 39mg
    Total Carbohydrate 118g
    Dietary Fiber 3.8g
    Total Sugars 43.9g
    Protein 11.2g

#datebutter #vegan #plantbased #d8made #easy #cinnabon #cinnamonbun #cinnamonroll #easybakes

Baked Apple & Cinnamon Protein Oats

Baked proats

If you’re anything like me, you love a hot bowl of oats to start your day, especially in winter but that can get very boring and samey very quickly. Baked protein oats are easy to make, full of goodness and a delicious way to start the day, not to mention a great variation of a breakfast staple. If you love apple and cinnamon, all the better.

Dry Ingredients

  • 200g oats (substitute for gluten free oats if needed)
  • 20g roughly chopped nuts (optional – I used pistachios)
  • 85g dried apricots (or any dried fruit)
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 50g vegan protein powder (I used pea protein)

Wet Ingredients

  • 150g chopped cooking apples
  • Juice of 1/2 a lemon
  • 1/2 teaspoon vanilla extract
  • 15g coconut oil
  • 1/4 teaspoon cinnamon
  • 120g D8 Made cinnamon date butter
  • 1 egg (to make this recipe 100% plant based, use 1 mashed banana instead)
  • 50ml almond milk

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Mix the dry ingredients in a large mixing bowl & add melted coconut oil
  • Coat the chopped apples in 1/4 teaspoon of cinnamon & lemon juice in a separate mixing bowl
  • Lightly beat the egg or banana with almond milk, vanilla extract & date butter
  • Add the milk mix to the dry ingredients
  • Add the apple mix to the dry ingredients
  • Spread the mixture into a flan dish & decorate the top with thin slices of apple
  • Bake in the middle of the oven for 25 mins or until the edges are brown and crispy
  • Allow to cool for 5 mins
  • Serve with an extra spoonful of date butter and top with yoghurt and fruit or milk & nuts

Nutritional Information

Servings: 8
Amount per serving
Calories 245
Total Fat 6.6g
Saturated Fat 3.1g
Cholesterol 33mg
Total Carbohydrate 38.9g
Dietary Fiber 4.4g
Total Sugars 15.3g
Protein 9.4g

#datebutter #healthy #protein #highfibre #breakfast #d8made