Savory Herb Donuts with Cream Cheese “Glaze”

Who says donuts have to be dessert? Full of garlicy and herbaceous flavors these baked vegan donuts are a far cry from the sticky-sweet kind.
By Vicky Cohen and Ruth Fox
Savory Herb Donuts with Cream Cheese "Glaze"

Savory Herb Donuts with Cream Cheese "Glaze"
 
Prep Time
Cook Time
Total Time
 
Who says donuts have to be dessert? Full of garlicy and herbaceous flavors these baked vegan donuts are a far cry from the sticky-sweet kind.
Author:
Recipe Type: Baking
Serves: 8-10
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 2 large sage leaves, chopped
  • 1 tsp chopped tarragon
  • 1 tsp chopped basil
  • 1 cup unsweetened coconut or almond milk
  • 3 tbsp ground flax seeds
  • 1½ cups self rising flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt (or to taste)
  • ½ tsp lemon pepper
  • 4 tbsp grapeseed (or vegetable) oil
For the “Glaze’
  • ½ cup garlic & chive flavored cream cheese alternative, at room temperature ( we use Go!Veggie)
  • 1 tsp chopped tarragon
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp water
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400F. Coat the bottom of a donut pan with cooking spray
  2. In a large non-stick skillet, heat olive oil. Add garlic, sage, tarragon and basil and cook at medium heat for 1-2 minutes. Set aside
  3. Combine milk and ground flax in a bowl and set aside
  4. In a large bowl, combine flour, sugar, baking powder, salt and lemon pepper. Add flax mixture, oil and herbs and mix until just incorporated (do to overmix!)
  5. Spoon batter into donut pan and bake at 400F for 20-22 minutes
  6. To prepare the “glaze”, whisk all the ingredients together until smooth and creamy. Spread over the cooled donuts
Vicky Cohen and Ruth Fox

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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