Maple glazed spiced doughnuts

 

maple glazed spiced doughnuts, dairy-free egg-free nut-free

I love getting requests and this week I was asked for doughnuts, which gave me the perfect opportunity to get all experimental with flavours and designs – bliss!

I’ve had a really good quality bottle of maple syrup in the cupboard for a while and it’s been begging me to be used in other ways than poured over waffles (recipe coming soon!) or yogurt, so that had to feature, and a maple syrup glaze sounded rather tempting! Since maple syrup has a mellow sweetness I’ve given the actual doughnuts a subtle spice to give an overall warm cosines – it is still wintery after all, so any warmth and goodness is most welcome.

I’m particuarly pleased with this riff on my usual baked doughnut recipe – the flavours work really well and the maple glazed has a wonderful soft bite which is perfect for a doughnut. I was worried that they’d look a little anaemic as the icing is a syrupy tan colour on a golden doughnut, so a sprinkle of adornments definitely adds to the overall look.

maple glazed doughnuts, dairy-free egg-free

Maple Glazed Spiced Doughnuts

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan maple glazed doughnuts

Makes 20 doughnuts

3 cups self-raising flour

1/2 tsp bicarbonate of soda

1/2 cup soft brown sugar

1/4 cup caster sugar

Pinch of salt

1/2 cup dairy-free margarine, melted

5 tbsp of aquafaba (water from a tin of chickpeas or beans)

1/2 tsp cinnamon

1/4 tsp mixed spice

1 cup dairy-free milk

  1. Grease your doughnut pan (or follow the instructions here if you don’t own one) and preheat the oven to 220 degrees centigrade
  2. Mix together the dry ingredients. Combine the wet ingredients and pour into the dry. Gently mix until fully combined.
  3. Pipe or spoon into the tin
  4. Bake for 7-10 minutes until well risen and a knife comes out clean. Remove  from the tins and cool.

baked dairy-free egg-free donuts

for the icing:

2 cups icing sugar, sifted

50g dairy free margarine, melted

 

100ml maple syrup

  1. Whisk together then use to coat the doughnuts and sprinkle with decorations.

vegan maple glazed donuts

Maple Syrup Pancakes

Time to get ready for Pancake Day…

egg-free dairy-free maple syrup pancakes

 

Why should you only eat traditional pancakes on Shrove Tuesday? Why not spice up Pancake Day with these stunning fluffy maple syrup flavoured beauties, perfect for the addition of any sweet topping. The maple syrup gives a mellow sweetness but also an additional rich flavour and gives the pancakes a beautiful golden colour. They also benefit from being refined sugar-free, so you can eat them with happy abandon! 

The addition of a little aquafaba in these pancakes gives a fantastic light, fluffy texture – a step closer to American style pancakes than traditional French Crepes, but utterly perfect for the yearly tradition of tossing pancakes on Shrove Tuesday!

 

Maple Syrup Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, sugar-free, vegetarian and vegan)

vegan maple syrup pancakes

makes about 8 medium sized pancakes

1 cup plain flour

2 tsp baking powder

1/4 tsp salt

2 tbsp aquafaba

1 cup dairy-free milk [i prefer Oat milk]

2 tbsp flavourless oil, such as sunflower

2 tbsp maple syrup

  1. Place the flour, baking powder and salt in a bowl an whisk.
  2. Pour in the aquafaba, milk, oil and syrup and whisk to form a smooth batter.
  3. Ideally leave in the fridge for half an hour before use.
  4. Heat a frying pan, wipe with a little oil. Add ladlefuls of batter and swirl about to make a medium sized pancake.
  5. Cook on one side until the top is covered with bubbles and starts to look less wet.
  6. Toss and briefly cook the other side
  7. Keep warm until ready to serve

dairy-free sugar-free pancakes

egg-free pancakes

Maple and spice muffins

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It’s suddenly got cold! After an incredibly mild October in the UK, November has really kickstarted late Autumn with the temperature plummeting. Just in time for Bonfire Night when tradition says it  has to be freezing cold and a bit wet as you stand watching fireworks in the dark.

I don’t know about you, but as soon as it gets cold my whole food repertoire changes – suddenly I crave spiced comfort food. This combination of sweet maple syrup with a warming hint of cinnamon seems ultimately cosy and comforting. These muffins are best enjoyed by the fire and stroking a warm furry pet (guinea pigs in our case).

Maple and Spice Muffins (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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Makes 6 big muffins

  • 1 1/2 cups self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp cinnamon
  • 1/3 cup sugar
  • Pinch of salt
  • 1/2 cup dairy-free milk, I used Oatly
  • 1/4 cup maple syrup
  • 1/3 cup sunflower oil
  • 2 tbsp Demerara sugar

– Preheat the oven to 200 degrees centigrade/Gas Mark 6
– Line muffin tins
– Mix together the wet ingredients and set aside
– Sift the dry ingredients into a bowl and make a well in the centre
– Pour in the wet ingredients and gently mix to form a lumpy (but no blobs of raw flour remaining) batter
– Spoon into the muffin cases
– Sprinkle the tops with Demerara sugar
– Bake for 18-20 minutes until golden, risen and a knife ones out clean
– Cool on a wire rack

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Maple Syrup Scones

IMG_7270My bottle of maple syrup was looking at me from the kitchen cupboards the other day. It’s so far been put to good use in my popcorn recipe but I was after an interesting idea for the rest of the bottle – it is after all a rather expensive ingredient here in the UK, at over £5 for a reasonable quality one. Can’t just waste the stuff. For me, scones are one of the perfect sweet treats – light and tempting, and quite handy for an after school snack, so experimental maple syrup scones. Well, all I can say is wow – a real punch of maple syrup flavour in such an unassuming looking little scone, there is no need for extra jam on top of these.

Maple Syrup Scones (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

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makes 12

  • 450g plain flour
  • 3 tsps baking powder
  • 75g dairy-free spread, such as Pure
  • 50g caster brown sugar
  • 1 tsp vanilla essence
  • 200ml oat milk
  • 100ml maple syrup
  • 1 tbsp muscovado sugar for sprinkling

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Sift the flour and baking powder into a large bowl.

– Stir in the sugar.

– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.

– Make a well in the centre and pour in the oat milk and maple syrup.

– Bring together to a soft, sticky dough.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 3 cm thick.

– Cut out with a 6cm cookie cutter (or whatever size you choose)

– Place on an oiled and floured baking sheet.

– Brush the tops with oat milk and sprinkle with sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.

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Maple Syrup Popcorn

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Carrying on with my recent run of snacks – here’s a lovely sweet, tempting maple syrup popcorn recipe – perfect for whilst watching a movie, or a slightly healthy after school snack. It went down a storm with Big S and her playdate last Friday night!

I used the new (well, new to me) microwave way to make popcorn which I only found ‘quite’ satisfactory – the kernels that popped did so beautifully with no soggy bits left, but I did find that maybe a 1/4 of the kernels I put in didn’t pop at all. Its probably the way I did it (any tips gratefully received) but for a fuss-free way to pop corn, it’s pretty good. You simply put the unpopped kernels into a paperbag, fold over the top a few times and then microwave on high for 3 or so minutes until you stop hearing the corn popping. Et voila, beautifully (well some of it!) popped, fatfree corn. Of course you can just pop in the usual way. Then once popped you just pour over the mixture outlined below.

Maple Syrup Popcorn (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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makes 1 big bowlful

  • 1/2 cup un-popped popcorn, freshly popped will produce a big bagful
  • 1 tbsp dairy-free spread/butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • salt

– Place the freshly popped, warm popcorn in a large bowl

– Melt together the spread and maple syrup.

– When starting to bubble furiously, take off the heat and stir in the vanilla.

– Pour over the popcorn and toss well. Sprinkle with salt.

– Tip the popcorn only a baking sheet and spread out to dry.

– Eat!

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