Chickpea mini donuts (Vegan and gluten-free)

Yum


I believe that one of the greatest fears of my family is me starving alone in the United States. Even after my constant reassurance that I can actually make decent food, they are still skeptical. It is true that my family have seen my food posts on Facebook, but until recently, I realized that they thought I am googling food pictures and posting them. Well, I actually cannot blame them because I literally have never set foot in the kitchen back in Myanmar. I honestly don’t even know what the inside of my kitchen looks like back in Myanmar. But, still, I laughed so hard for a solid five minutes until my non-existent abs hurt. I just find it extremely entertaining that the idea of me googling and posting food pictures is more plausible for them than me holding a knife and actually cooking. (Way to have an absolute faith in me, mom). So, every time, a relative come visit California, my family would send loads of Burmese food that can easily feed a family of 10, in hope that I don’t starve. And, I am not even exaggerating.

Consequently, this vegan chickpea donut recipe came about not because of my utter desperation to get a beach body before the summer ends, but rather due to the practical need to use 10 lbs. of chickpea flour that my mom sent me last year.  The disclaimer is that this recipe does not try to imitate real donuts, so don’t expect them to taste the same. But, I can assure you that, with an open-mind, these vegan donuts taste marvelous on their own rights. Like everything in life, good things only happen when you stop comparing things.

What I love about chickpea flour is that it is like a perfect marriage material (well, at least I think so. Leave me alone) – its nuttiness comes out when you want it to in savory dishes, and tones down in sweets when you don’t. For instance, chickpea flour adds a slight hint of earthiness to these donuts, but only enough to add complexity. The normal flour, I feel, just adds bulk without any additional flavor profile. Moreover, coconut oil, which is now conveniently in liquid form from summer heat, introduces tropical sweetness, that pairs so well with the almost bean flavor of chickpea flour.

These donuts are seriously addicting, and I thank my family’s inability to determine the serving size of a single person for these.

Ingredients

Servings: make 6 mini donuts

9 tbsps of of chickpea flour (I love Bob's Red Mill Garbanzo Bean Flour)

6 tbsps of sugar

3 tbsps of vanilla almond milk

3 tbsps of water

1.5 tbsps of coconut oil

1/8 teaspoon of baking soda

¼ teaspoon of apple cider vinegar

Pinch (about 1/16 of a teaspoon) of baking powder

Pinch of Salt

Instructions

Preheat the oven to 350°F.

You may sieve the chickpea flour if you are patient enough, but otherwise, I don’t think chickpea flour needs that extra step. Mix all the ingredients together, stir well, and pour into 6 mini donut molds, sprayed with oil. Each mold should hold about 2 tabelspoons or so of the batter.

Don’t be alarmed by the idea of batter being too liquidy. The water content is what keeps these donuts utterly moist and addicting.

Finally, you only need a mere pinch of baking powder. If you have a measuring vehicle of 1/16 teaspoon, feel free to use it. Otherwise, just throw in a pinch as if you would to a pinch of salt.

Bake at 350°F for 20 minutes or until the top is firm.

Glazing

½  cup of confectioners sugar

2 tablespoon of vanilla almond milk (has to be at room temperature)

1 tablespoon of coconut oil

Food colorings (optional)

Instructions

While the donuts are baking, whisk together confectioners sugar, almond milk and coconut oil together. If you forgot to take out the milk from the fridge, just put a couple of tablespoons in cup and microwave for 10 seconds.

Add in food colorings if you choose to do so.

Dunk the hot donuts directly on the color-stained sugar syrup to glaze. Let the glaze set by leaving at the room temperature for 10 minutes.

A video posted by Soe H Thein (@limeandcilantro) on Jul 13, 2016 at 5:02pm PDT

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Mini vegan chickpea donuts

by Soe | Lime and Cilantro July-19-2016

Vegan and gluten-free, but packed with flavors.

Ingredients

• 9 tbsps chickpea flour
• 6 tbsps sugar
• 3 tbsps vanilla almond milk
• 3 tbsps water
• 1.5 tbsps coconut oil
• 1/8 teaspoon baking soda
• 1/4 teaspoon apple cider vinegar
• pinch (1/16 teaspoon) baking powder
• pinch (1/16 teaspoon) salt
• 1/2 cup confectioners sugar
• 2 tablespoons vanilla almond milk (has to be at room temperature)
• 1 tbsp coconut oil
• optional food colorings

Instructions

Preheat the oven to 350°F. You may sieve the chickpea flour if you are patient enough, but otherwise, I don’t think chickpea flour needs that extra step. Mix all the ingredients together, stir well, and pour into 6 mini donut molds, sprayed with oil. Each mold should hold about 2 tabelspoons or so of the batter.Don’t be alarmed by the idea of batter being too liquidy. The water content is what keeps these donuts utterly moist and addicting. Finally, you only need a mere pinch of baking powder. If you have a measuring vehicle of 1/16 teaspoon, feel free to use it. Otherwise, just throw in a pinch as if you would to a pinch of salt.Bake at 350°F for 20 minutes or until the top is firm.While the donuts are baking, whisk together confectioners sugar, almond milk and coconut oil together.Add in food colorings if you choose to do so.Dunk the hot donuts directly on the color-stained sugar syrup to glaze. Let the glaze set by leaving at the room temperature for 10 minutes.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 6 donuts

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