Archive for Aquafaba Cookbook

Pumpkin Spiced Donuts {Vegan}

In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. 

I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And I made these Pumpkin Spice Donuts, which is a recipe from my cookbook, Aquafabulous

a stack of three pumpkin spiced donuts on a plate

Now, it’s been a couple years since I created and tested this recipe, so it was nice to see that it still works (also: Phew!). 

This is a baked donut, so there’s no deep-frying required. What you do require, however, is a donut pan, but those are easily procured via Amazon

The donuts themselves are bursting with those warming spices that we love so much this time of the year; cinnamon, ginger, nutmeg, cloves and cardamom. But what really, really makes these bad boys pop is the dusting of cinnamon sugar at the end, so don’t skip it. 

Sink your teeth into one of these warm donuts and all your Pumpkin-spiced dreams will be coming true. 

Pumpkin Spiced Donuts {Vegan}

(recipe courtesy of Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Makes 6-9 donuts

Ingredients:

  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened non-dairy milk (I used oat)
  • 2 tbsp aquafaba
  • 2 tbsp maple syrup
  • 1/3 cup pumpkin or squash puree
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1 1/4 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom 

For the coating: 

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp vegan butter, melted

Method: 

  1. In your stand mixer with the paddle attachment, combine the coconut oil, non-dairy milk, aquafaba, maple syrup, pumpkin and vanilla. Beat on medium until blended, 3 minutes. Add brown sugar and beat for another few minutes. 
  2. In a medium bowl, combine the dry ingredients. With the mixer on its lowest setting, slowly add the dry mixture to the wet, a little at a time, until it’s all incorporated. Stop the mixer, scrape down the sides and mix again. 
  3. Scoop the mixture into a piping bag or a large zip-top bag, and close it up. Smush all the batter down into one corner of the bag (I use my bench scraper for this), and snip off the corner of the bag. 
  4. Spray your donut pans with oil, or use a pastry brush to grease them. Pipe the donut batter into the pans, then bake at 350 degrees for about 10-12 minutes, until the tops are firm. 
  5. Allow them to set up and cool in the pan for a few minutes, then run a small offset spatula around the edges of the donuts and pop them out onto a cooling rack. 
  6. Meanwhile, combine the sugar and cinnamon in a flat-bottomed bowl. Brush each of the donuts with melted vegan butter on both sides, then drop them into the cinnamon sugar. Flip to coat. Transfer to a wire rack, and repeat for the remaining donuts. 

Zucchini Fritters {Vegan, Gluten-Free}

Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. 

My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg white substitute. 

As it turns out, the mighty, mighty chickpea has more tricks up its sleeve. 

Chickpea flour, or besan, is made from dried and ground up chickpeas, and boy, is it great! If you enjoy South Asian cooking and you’ve ever had a pakora, you’ll know what I’m talking about. vegan gluten free zucchini fritters

Chickpea flour is also a key ingredient in making Socca, a kind of gluten-free flatbread that’s quite tasty and is served in a few different cultures’ offerings, including Spain. 

There’s a recipe in my book for a vegan version of a latke. Despite having a pretty Jewish-sounding last name, I am not Jewish, but I do really enjoy Jewish foods. Whenever I make latkes (usually around Hanukkah, because why not?), Michael always does the happy dance. 

This recipe is a vegan, gluten-free version of a latke, only using zucchini as the base, rather than potatoes, carrots, and/or sweet potatoes, which make a slightly starchier version. 

It’s the time of the year when most people are overflowing with zucchini, and this is a great way to use up your zucchini bounty. 

I was reminded of this recipe recently when I was visiting my friend Peggy on Gabriola. This version is simpler than my cookbook version, basically just 3 ingredients: zucchini, chickpea flour and water. But it makes the most perfect fritter: the zucchini goes all lovely and creamy on the inside, while the outside is crispy and textured. 

You can season this up any way you like. Salt and pepper, obviously. I like a little onion in mine. Other than that; whatever turns you on. Indian spices like cumin or cardamom would be great, or you can go Eastern European with a dash of smoked paprika. Za’atar?? That would rock these. Play around and see what makes your tastebuds sing. Zucchini Fritters Vegan Gluten Free

Zucchini Fritters {Vegan, Gluten-Free}

Ingredients

  • 1 medium large zucchini
  • 2-4 tbsp chickpea flour
  • 2-3 tbsp water
  • salt and pepper
  • oil for frying 

Method

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