Pink donuts that are naturally coloured and good for the heart? Yes M’am! These delicious baked beetroot donuts are a perfect treat for you and your Valentine if you’re on a bit of a health kick.
They are vegan – if you wish, and low in fat. Flavoured with some cinnamon to keep with tradition they are best eaten warm, straight out of the oven, well almost, they will be hot. But if you make a big batch like this, they will also taste great cold, almost like a sweet beetroot bagel or pretzel! Can’t beat that!
A little melted chocolate to dip them in might help with the Valentine’s Day theme too. Aaahhh…
Makes about 20
Baked beetroot donuts (vegan)
Beetroot adds a lovely colour to the donuts and sweetens them naturally, but I still added some sugar as special treat. Ratios of wholemeal and plain flours can be adjusted to what you prefer, but for a lighter consistency I would recommend not going over half half for wholemeal. For a vegan option, use non-dairy milk and margarine spread. Oh, and wear gloves when handling beets, otherwise your hands will be pink for the occasion too.
- 400g beetroot
- 12 tbsp non-dairy milk
- 6 tbsp unsweetened applesauce
- 1 tsp white vinegar
- 4 tbsp melted coconut oil
- 1/2 cup unrefined demerara sugar or granulated Stevi
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups plain unbleached flour
- 1 cup plain wholemeal flour
- 1/4 cup unrefined golden caster sugar, coconut sugar on granulated Stevia
- 1 tsp cinnamon
- melted coconut oil, for brushing
Preheat oven to 180C (160C fan forced 350F, gas mark 4). Grease your donut trays or a small muffin tray if making donut holes. Set aside.
To prepare the beetroot: cook whole unpeeled beets in a pot of water for 20-25 minutes or until tender. Drain and allow to cool. Wearing gloves, peel the beets and cut into small chunks. Puree with a food processor or a stick blender in a large bowl, big enough to hold all the wet and dry ingredients combined.
To make the batter: add all wet ingredients to your pureed beetroot bowl. Mix all dry ingredients in another bowl. Pour in dry ingredients into the wet ones and stir with a wooden spoon until well combined.
To pipe the donuts: transfer the batter into a large zip-lock bag. Close the zip lock, releasing all the air and squeeze batter toward one of the bottom corners. Twist the empty end of the bag a couple of times and secure with a rubber band – voila, you have a nifty piping bag! Cut off the corner at about 1cm wide. Pipe whatever shapes you like, in this case hearts, onto a cookie tray lined with some baking paper.
For oven baked: bake for 10-12 minutes or until they are just starting to turn golden around the edges and springing back to the touch. Remove from oven and cool in the tray for 5 minutes. Lift out of the tray and cool on a wire rack.
To dust with cinnamon sugar: brush each donut with oil spray. Wipe excess fat with a paper towel and rub the same towel over the dry side of the donut. That should allow sufficient greasing for the cinnamon sugar to stick to. Transfer to your sugar bowl and toss around to cover.
Donuts will keep for 2-3 days in an airtight container.