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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
This recipe was featured on our Instagram Stories for Chanukah 2019 #beyondthelatke. Check-in daily to see all the fun takeovers we have planned!
1 flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons of water) or 1 large egg, if not vegan
1 and 3/4 cups self-rising flour
1 teaspoon baking powder
2 teaspoons Gefen Cinnamon
pinch of salt
3 tablespoons grapeseed oil (or vegetable oil)
2 tablespoons coconut oil, melted
1/2 cup agave or Gefen Maple Syrup
1/4 cup light brown sugar
3/4 cup unsweetened cashew, Gefen Almond or coconut milk, lukewarm
1 medium granny smith apple, core, peeled and diced small
cinnamon sugar (a mix of sugar and cinnamon to taste) to sprinkle on top of cinnamon glaze (recipe follows). optional
2 tablespoons coconut oil, melted
2 tablespoons unsweetened plant milk
1/2 cup plus 1 tablespoon Gefen Confectioners’ Sugar
Gefen Cinnamon, to taste
Preheat the oven to 400F. Coat bottom of a donut pan with cooking spray.
In a small bowl, combine the ground flax seeds and water. Set aside.
In a small bowl combine the flour, baking powder, cinnamon and salt.
In a large bowl, whisk together the grapeseed and coconut oils, brown sugar and agave or maple syrup, until well combined. Pour the flax mixture and lukewarm milk and whisk well.
Slowly add the flour mixture and mix using a wooden spoon until just combined (do not over mix).
Fold in the diced apples. Fill the donut mold 2/3 of the way and bake at 400F for 15-17 minutes.
Let the donuts cool and carefully unmold them using a butter knife to release the edges.
Dip them in cinnamon glaze, or brush donuts with a little melted coconut oil and dip them on a small plate with the cinnamon sugar.
Whisk together the coconut oil and milk. Add the cinnamon and mix well.
Slowly add the confectioners’ sugar, whisking constantly until it has dissolved completely.
This recipe is originally found on Ruth Fox & Vicky Cohen’s blog May I Have That Recipe.
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