I always buy this big bag of fruits and vegetables at my favourite organic supermarket. It's an awesome deal: 10 euros for like 4 kilos (around 8.5 pounds) of the seasonal harvest. It changes daily, depending on what they got in at the store that day, so you're never bored if you pick up one or two bags a week.
I like this concept because it forces me to step outside of my cooking comfort zone to think about new recipes and different ways to prepare vegetables.
I have acquired two amazing cookbooks over the last year (here and here) that are particularly helpful in creating really neat (and healthy!) recipes from whatever is in the veggie bag. Plus, it's seasonal, local, and organic produce!!!!!
Now. This is a big bag. And although I am seriously strong, I'm kinda clumsy. As I was putting away groceries, I managed to drop (like serious THUD drop) multiple apples... beating up a few of the apples. (One was even lodged temporarily way back behind my oven... don't ask how I manage these things.) This obviously isn't a big deal... unless you're an apple snob like myself. I like BRIGHT and CRISP apples. And never green (unless they're in pie!).
So. I thought that a perfect way to hide any bruises would be to bake them in something delicious. It's been some time since we've had doughnuts on BAKECETERA. Donc voila!
Double Apple Baked Doughnuts - What you need:
- 1/2 cup sugar (I used a golden cane sugar here)
- 1/2 cup vegetable oil (melted coconut oil or olive oil are good options here)
- 1/3 cup apple sauce
- 1 tablespoon apple cider vinegar
- 2 medium apples, peeled and grated
- 1 cup all purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
Double Apple Baked Doughnuts - What you do:
Preheat the oven to 180 degrees celsius (350F).
Grease a doughnut pan (margarine, coconut oil, butter, etc.). Normally I don't dust my doughnut pans with flour, but this batter is slightly thin, so I recommend a flour dust before adding any batter!
In a medium bowl, stir together the sugar, oil, apple sauce, and vinegar.
In a large bowl, stir together the flour, oats, baking soda, and spices.
Add the flour/oat mixture to the wet ingredients and combine. Fold in the apples.
Spoon into the prepared doughnut pan.
Bake for 12 - 14 minutes. An inserted toothpick should come out clean.
Cool completely. They are a bit soft when you first remove them from the oven, but as they cool down they will become more sturdy! This recipe makes 10 doughnuts.
I went glaze free for these doughnuts, but if you're in the mood to dip, check out this maple glaze from some of my previous doughnut adventures!
These doughnuts are vegan, light, and packed with flavour. They're super easy to make... and totally carnivore approved. (Carnivore approved = when my sister, the carnivore, really likes a vegan recipe!) Plus, they remind me of apple pies! And as we are now in June: APPLE PIES FOREVER.