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”
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.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 mins
- Yield: 8-10 1x
- Category: Baking
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
