Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Vegan Donuts


Last year I fell head over heels for vegan food blogs, and one of my hands down faves is The Domestic Vegan, and though she hasn’t posted anything new since September, it’s a kick ass blog and is FULL of great recipes! Plus, I have at more than one point, gone months and months without blogging only to resurface so you never know if she’ll pop back up again!

Usually in baking, I’ll use 1 tablespoon of ground flax with 2 or even 3 tablespoons of water to replace an egg. This is part of vegan baking 101, you generally grind up the flax seed and let it sit with the water for a few minutes so it can ‘set’, or you know, so it can get sort of goopy and be able to hold things together like the egg impostor we need it to be. In this recipe though, it all goes in together. I think it’s because it’s heated. Not totally sure why but look at the finished donuts! They look amazing! They puffed up as if they were made with eggs!

Not so surprisingly, since my kids seem to love things baked with almond milk, these donuts are now their most asked for after school treat! Even more than the deep fried donuts and donut holes I made for them last year that they loved! I swear it’s the nutmeg, nutmeg makes everything magic!

vegan donuts

Vegan Donuts via The Domestic Vegan

1 cup spelt flour
1/2 cup unrefined sugar
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
dash cinnamon
1/2 cup almond milk
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon maple extract (optional)
3 tablespoons Earth Balance nondairy butter
1 tablespoon ground flaxseed + 2 tablespoons water
vegan donuts
vegan donuts
Preheat to 350F. This recipe is wonderfully simple. Mix all your dry ingredients in a bowl (spelt flour, unrefined sugar, baking powder, nutmeg, sea salt and cinnamon). Then mix all your wet ingredients in a saucepan (almond milk, apple cider vinegar, vanilla, maple, nondairy butter, ground flax and water). Set aside the bowl of dry ingredients and warm up the wet ingredients until the nondairy butter melts. Don’t let it get hot, you’re not trying to cook it!
vegan donuts
vegan donuts
Now pour the warm wet ingredients over the dry ingredients and mix it all up. It’ll be really soft, but not runny.
vegan donuts
Spread the mixture into your (greased) donut pans. Cook for about 15 minutes. The originally recipe said 16-18 minutes but mine were done at 15 minutes.
vegan donuts
vegan donuts
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