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anyone have a recipe? im craving donuts so bad but dont want to eat enriched flour or something deepfried. so does anyone have a recipe for baked donuts? i dont care if it calls for enriched flour ill just use whole wheat instead.
 

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Here's one:<br><br><a href="http://vegweb.com/index.php?topic=5817.0" target="_blank">http://vegweb.com/index.php?topic=5817.0</a><br><br><br><br>
I haven't tried these yet but they got rave reviews and there are several pictures. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Discussion Starter · #3 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>CountryDreamer</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Here's one:<br><br><a href="http://vegweb.com/index.php?topic=5817.0" target="_blank">http://vegweb.com/index.php?topic=5817.0</a><br><br><br><br>
I haven't tried these yet but they got rave reviews and there are several pictures. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"></div>
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sweet thanks<img alt="" class="inlineimg" src="/images/smilies/pibo.gif" style="border:0px solid;" title=":pibo:"> ill try these, tommorow or saturday, hopefully theyll turn out if i use applesauce instead of 1/2 cup margarine
 

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Let us know how they turn out...I'm very interested! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I tried them...they were pretty tasty, especially warm from the oven. By the end of the day they lost their appeal, however. But I would definitely make them again.
 

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I forgot to mention, that for some reason, they took forever to cook...twenty minutes turned into more like 40...it was weird. I don't know what I could have done wrong to make that happen.
 

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I just made these and they were pretty good. I skipped the whole egg replacer thing (imo egg replacement is rarely ever needed) and made it gluten free with a mixture of flours, i also stuck a little cinamon in the mixture which added a nice little extra kick. Then i baked them in baby bundt tins. They turn out really doughnutty and were delicious topped with some cinamon and icing sugar.
 

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Discussion Starter · #14 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>vheogl</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I just made these and they were pretty good. I skipped the whole egg replacer thing (imo egg replacement is rarely ever needed) and made it gluten free with a mixture of flours, i also stuck a little cinamon in the mixture which added a nice little extra kick. Then i baked them in baby bundt tins. They turn out really doughnutty and were delicious topped with some cinamon and icing sugar.</div>
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is that icing you made not use any margarine/fat? if so could you post it
 

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I think I may have overcooked my first batch a little <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:"> They were a little tough like a scone and a bit like bread instead of cakey, so I'm leaving the next lot in a bit shorter, I hope they taste better than the one I'm crunching through now (I'm usually a pretty okay cook, not sure where I went wrong, although I did use almond milk instead of soy cause I'm soy allergic).
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>veg*nrunner</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
is that icing you made not use any margarine/fat? if so could you post it</div>
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It wasn't icing as such i just mixed up some cinamon and icing sugar and springled it over. Was much nicer than icing, way less sickly.<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>wildtigercubs</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I think I may have overcooked my first batch a little They were a little tough like a scone and a bit like bread instead of cakey, so I'm leaving the next lot in a bit shorter, I hope they taste better than the one I'm crunching through now (I'm usually a pretty okay cook, not sure where I went wrong, although I did use almond milk instead of soy cause I'm soy allergic).</div>
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Almond milk shouldn't make a difference. I used a mixture of rice milk and water because i ran out of soy milk. You probably over cooked them or didnt add enough liquid. Make sure the mixtures kind of like a sponge cake consistancy then bake for 10-15 minutes and check them then by sticking a knife/tooth pick in and see if it comes out clean, if it does they're done. Also what flour did you use? And did you use egg replacer? I find both of those can have an effect on the end result.
 

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I used normal flour (although I did use 1/2 cup self raising cause I stuffed up my first batch talking to my kids) so maybe that was the problem. I also used orgran egg replacer. The 2nd lot I didn't cook for as long but they were still very dry and ickish. The kids LOVED them though-lol. Next time I'll buy more flour and give them another go and hopefully they'll turn out a bit better.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>wildtigercubs</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I used normal flour (although I did use 1/2 cup self raising cause I stuffed up my first batch talking to my kids) so maybe that was the problem. I also used orgran egg replacer. The 2nd lot I didn't cook for as long but they were still very dry and ickish. The kids LOVED them though-lol. Next time I'll buy more flour and give them another go and hopefully they'll turn out a bit better.</div>
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The self raising flour shouldnt really have an effect seeing as the recipe uses baking powder anyway. I'd take a wild guess and say it's the egg replacer. I've had a few people use recipes i've had no problem with, who used egg replacer and commented that the end result is very dry and tastes a little odd.<br><br><br><br>
Try this next time.(same recipe adapted slightly)<br><br><br><br>
1 1/2 cups all-purpose flour<br><br>
2 teaspoon baking powder<br><br>
1 teaspoon ground nutmeg<br><br>
1/2 teaspoon salt<br><br>
1/2 cup soy butter, at room temperature<br><br>
1/3 cup sugar<br><br>
2/3 cup soymilk<br><br><br><br>
Cream the 'butter' and sugar together, add all the dry ingredients, add the soy milk and mix like crazy till it's smooth. If it seems a bit stiff add a splash of soy milk/water to the mixture.<br><br>
Bake in a preheated oven for about 10 minutes and check them then. If a toothpick comes out clean they're done.<br><br><br><br>
In other words skip the egg replacer and the stupid seperate bowls thing. I swear people always make baking more complicated than it needs to be.
 

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Thanks, I'll give that a go next time (err I also used margarine instead of soy butter but I think that wouldn't have made a whole lot of difference). Lol, I was wondering about the whole double bowl thing. First time I've ever had to bake with 2 bowls!!! Thanks for the help!
 
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