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”
- Total Time: 32 mins
- Yield: 8-10 1x
Description
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.
Ingredients
Scale
- 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
- Preheat oven to 400F. Coat the bottom of a donut pan with cooking spray
- 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
- Combine milk and ground flax in a bowl and set aside
- 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!)
- Spoon batter into donut pan and bake at 400F for 20-22 minutes
- To prepare the “glaze”, whisk all the ingredients together until smooth and creamy. Spread over the cooled donuts
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Baking
