Vegan Doughnuts

Ingredients 

1 cup of self raising flour
1/2 cup of sugar
1/4 teaspoon of salt
1/2 cup of soy milk
1 Flax egg (1 tablespoon of flax seeds + 3 tablespoons of water)
1/4 cup of vegan margarine
1/2 teaspoon of vanilla extract

Method

1. Pre heat the oven to 150c (fan)

2. In a large mixing bowl add flour, sugar and salt.

3. In a small saucepan heat milk, margarine and vanilla. Heat until margarine is melted.

4. Add to the dry ingredients the flax egg and then the wet ingredients

5. Spoon mixture into doughnut tray

6. Bake in the oven for approximately 12 minutes. The doughnuts will not turn brown.

This mixture will make approximately 10/12 doughnuts.

Once the doughnuts are cooled, they can be topped with whatever you fancy. I used a dark chocolate icing and a vanilla icing.

Almond Vanilla Granola

Yet another one of my favourites for breakfast. 

Ingredients 

3 cups of rolled oats

1/4 cup of chopped pecans

1/4 cup of dried cranberries

1/4 cup of flaked coconut 

1/4 cup of flaked almonds 

1/2 cup of brown sugar

1 teaspoon of vanilla extract

pinch of sea salt

1 tablespoon of agave 

1/4 cup of oil 

1/4 cup of water

Method 

1. Pre heat the oven to 150c (fan)

2. In a large mixing bowl combined oats, pecans, cranberries, coconut and almonds

3. In a small saucepan, mix and heat brown sugar, vanilla, salt, agave, oil and water. Bring this to a gentle simmer until all of the sugar has dissolved. Once the sugar has dissolved, pour the liquid into the dry ingredients. 

4. Combined the wet and dry mixtures well and spoon out onto 2 lined baking trays. 

5. Cook in the oven for approximately 30 minutes or until golden brown and dry

6. Leave to cool and then store in an airtight container for approximately 3 weeks. 

This recipe will make approximately 10 to 12 servings