Margaret’s Cinnamon Chai Baked Red Lentil Doughnuts

6th May 2015

I am excited to welcome the lovely Margaret Chapman from The Plant Strong Vegan. I was drawn to her site through her beautiful and ever so popular instagram account where she’s attracted more than 100k followers. Her vegan food photography is simply stunning and her blog comprises a combination of plant-based recipes and vegan lifestyle posts. The Plant Strong Vegan inspires others to make healthier food and lifestyle choices. Margaret is sharing a scrumptious dessert or perhaps breakfast recipe, depending on how you choose to look at it, for her vegan doughnuts made with lentil flour smothered in a cinnamon-chai cashew cream. Just typing that combination made my mouth water and looking at her photos made me crave these little morsels of spicy-sweet delight even more.


I started The Plant Strong Vegan just over two years ago, I really wanted to create a place that I could share my passion for cooking and living a vegan lifestyle. I was the only person in my family that was vegan and I knew there were tons of others in a similar situation to mine. I grew up in a very traditional, southern family. I was raised on BBQ and every family gathering was centered around food. Primarily meat and dairy. It took me a long time to realize I didn’t want to be apart of that anymore and removing myself from those situations made it difficult to feel apart of family celebrations.

We all want to feel supported and accepted when choosing to live life cruelty-free, I wanted a community that felt safe and nurturing to that notion. I also wanted to be an example, so people of all lifestyles could see it’s easy and fun incorporating more fruits and vegetables into their diet. Vegan might sound like a scary term, but I can safely say it just means we have big, compassionate hearts. 

It’s already been such an exciting journey thus far, my site has continued to grow much more than I ever anticipated. I’m so very honored for this opportunity to share a piece of my heart with the Vegan Miam community, this is a recipe that I really enjoy and I hope you do too! I first met Rika about a year ago through Instagram, I instantly fell in love with the Vegan Miam page and I’ve loved following along since then. Rika is crazy talented and beyond inspiring, I can only dream of one day creating dishes as beautiful as hers <3 

Vegan Chai Red Lentil Doughnuts

The secret to guilt-free doughnuts? Lentil flour and a donut pan, It’s that easy! I’m so excited to be sharing such a fun combination of unique flavors and textures all in one delicious doughnut! The true star of the show is the crowning Cinnamon Chai Cashew Cream, with a dusting of ground cinnamon – you won’t be able to eat just one!

Vegan Red Lentil Doughnuts

Vegan Cinnamon Chai Cashew Cream

Vegan Chai Red Lentil Doughnuts

The Plant Strong Vegan’s Cinnamon Chai Baked Red Lentil Doughnuts

Yield: 12 small doughnuts

Play around with the recipe and use different flavor combinations, such as Matcha Green Tea in place of Chai - with a dusting of matcha powder or a matcha cashew cream frosting and using green lentils instead of red. Tons of possible combinations! 

Ingredients

2 cups lentil flour, pulsed red lentils 
1 cup coconut sugar
¾ - 1 cup chai tea, strong brewed
2 ripe bananas, mashed
¼ cup coconut oil
1 tbsp apple cider vinegar
1 tsp baking soda 
1 tsp vanilla bean powder
1 tsp cinnamon
Pinch of salt

Method

In a large bowl, combine your dry ingredients. Whisk till evenly incorporated. Using a fork, mash up your bananas till a puree consistency is reached. Whisk together all your wet ingredients, including the banana puree, till evenly combined. Mix the wet with the dry and fold together, making sure everything is well combined. Transfer your batter to a gallon size bag, try to concentrate it all into one bottom corner.

Twist the bag to push the batter to the bottom and cut a half inch slit at the corner. Evenly pipe into your greased donut pan, making sure not to overfill. Once full, tap the pan down to help the batter flatten.

Bake for 10-12 minutes, till the centers are cooked through, time varies on pan size/thickness. Remove from the oven and let cool about 4 minutes, then go around the sides with a butter knife to loosen. Flip over onto a drying rack so each donut can cool to room temperature.

Frost with Cinnamon Chai Cashew Cream and serve slightly warm - enjoy!

Notes

Unused batter will keep in a air-tight bag for 1-2 days, refrigerated. The Cinnamon Chai Cashew Cream will keep fresh in a refrigerator for up to 5 days, in an air-tight mason jar. Be sure to frost only the doughnuts you eat, leaving the unfrosted doughnuts at room temperature, in an air-tight container. They will keep fresh for 2-3 days. I recommend reheating in the oven at 350 degrees F for 2-3 minutes. 


About The Plant Strong Vegan

Margaret The Plant Strong Vegan

My name is Margaret Chapman from The Plant Strong Vegan and I’m living a plant-based, vegan lifestyle and loving every minute of it! I love sharing my favorite recipes along the way to inspire others to make healthier, plant-strong food choices. Whether you’re vegan or looking to incorporate more plant-based meals into your diet, I’ve got tons of recipes, guides and advice based on my own personal experience. I’m here to help you make delicious, affordable meals that are perfect for the entire family!

Find The Plant Strong Vegan on Instagram + Twitter.

 
 

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