Baked Savory Doughnuts
Baked Carrot & Leek Curry Spelt Doughnut
w/ Scallion Cashew Frosting
These are a savory treat!
Once Channuka starts everything becomes either a latke or a doughnut & I love it!! I figure everyone is eating jelly doughnuts but to be honest I don't like jelly filling. I started to think about how Indian cuisine has a fried lentil doughnut called Medu Vada. My recipe might not contain lentils but here is my own healthy version of Medu Vada in the spirit of Channuka!!
*Makes 8 doughnuts
1 Cup Spelt Flour
1 ½ Cups Grated (save a little for garnishing)
2 Medium Leeks (white part only)
1 Bunch of Spinach
1 Tbsp Tapioca Starch
2 Flax Eggs (2 tbsp flax meal & 5 tbsp water - set side until it becomes a gooey consistence)
⅓ Oat Milk (or any milk of choice)
½ Tbsp Sugar
1 Tbsp Vindaloo Curry Seasoning (from Frontier Co-op)
1 tsp Onion Power
1 tsp Chili Powder
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Sea Salt
Cashew Scallion Frosting
½ Cup Raw Cashews (after they are soaked they will be 1 cup)
2 Scallions (I left some of the green tops for garnishing)
¼ Cup water
1 Tbsp Nutritional Yeast
½ Tbsp Apple Cider Vinegar
¼ tsp Garlic Powder
¼ Sea Salt
Preheat the oven to 375°
In a bowl grate the carrots. Try to squeeze out some of the liquid. Place aside.
Then cut leeks into thin slices. In a medium pan with some oil saute leeks & spinach. About 5 minutes. Add the saute mixture into the bowl with the carrots. Make the flax egg & place it in the bowl. When its a gooey consistence add flax to the carrots with ½ the oat milk & ½ lemon.
In a separate bowl add the dry ingredients & stir well. Make a little well and but in the other ingredients. Mix really well. The texture should be sticky.
Spray a doughnut try with oil & bake for 25 minutes. Let cool before adding frosting.
Soak the cashews overnight. If you didn't soak them overnight boil water & let them soak for 15 minutes. Then add all the ingredients into the blender. Blend till its creamy.
Place frosting on the doughnuts & garnish with carrot shreds & cut scallions. I also put a bit of lemon zest.
Hope you find these as tasty as I do!!