Pumpkin chai doughnuts | Nourish plant-based living
There’s nothing quite like a freshly-baked homemade doughnut, and these delicate chai-spiced delights made with spelt flour and pumpkin puree hit the spot every time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishmagazine.com.au.
Ingredients
- Makes 12
- True
- WET INGREDIENTS
- ¾ cup pumpkin, pureed
- False
- ¾ cup plant-based milk
- ⅓ cup light-tasting vegetable oil (e.g. sunflower)
- 1 tsp vanilla extract
- dry ingredients
- 1½ cup white spelt flour (or plain flour)
- ½ cup coconut sugar (or brown sugar)
- 1½ tsp ground chai spices (see tip)
- 1½ tsp baking powder
- Pinch of good-quality salt
- glaze
- ½ cup icing sugar
- 2 tbsp coconut sugar
- 1 tbsp coconut milk, tinned (or ½ tbsp plant-based milk)
- ¼ cup pecans, chopped (optional)
- ¼ cup puffed millet (optional)
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