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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegan Ingredients:
1 1/4 cups sugar, divided |
2 tablespoons sugar |
2 cups whole wheat pastry flour |
2 tablespoons poppy seeds, toasted (see tip) |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 tbsp cornstarch (plus water) |
1/3 cup unsweetened almond milk (beaten with vinegar) |
3 tablespoons unsweetened applesauce |
3 tbsp lemon juice |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray or oil. Sprinkle molds evenly with 2 tablespoons sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
2. Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl to blend. Whisk cornstarch in a large mixing bowl until frothy. Add the remaining 1 1/4 cups sugar, almond milk, applesauce, lemon juice and vanilla; mix well. Add the dry ingredients and stir with a rubber spatula just until moistened.
3. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
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