These cornbread donuts are more moist due to the flax eggs, nondairy yogurt, corn kernels, and green chiles. Vegan & gluten-free!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Bread
Serves: ~ 10 donuts
Ingredients
1½ cups corn meal
½ cup GF flour mix (I use Bob's Red Mill)
¼ t. salt
½ t. baking soda
½ t. baking powder
1 T. coconut sugar (or sugar of choice)
½ cup applesauce
¼ cup melted coconut oil
¼ cup nondairy yogurt (I like SO Delicious coconut yogurt)
2 flax eggs (2 T. milled flax + 6 T. warm water, allowed to sit 5 mins)
⅓ cup fresh corn kernels
2 T. diced hot chiles
Instructions
Preheat oven to 350 degrees F and grease a donut pan.
In a large bowl, combine the dry ingredients (first 6 ingredients) and stir to eliminate any clumps.
In a small bowl, stir together the rest of the ingredients, then pour them into the dry ingredients. Fold wet into dry until no dry powder remains.
Transfer batter to a plastic sandwich bag, cut off the corner (about 1 inch wide), and squeeze the batter into the donut wells.
Bake about 12 minutes, until a toothpick inserted in the donuts comes out clean. Remove from oven to cool in pan about 5 minutes, then transfer to a cooling rack.
Serve warm, or allow to cool completely before storing at room temperature in an air-tight container, or keep in the freezer for later use.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/05/27/cornbread-donuts/