Ebony Tippett is one of the 2016 graduated vegan chefs and since her graduation she has been head chef of The Quay Canteen in Woolongong. While The Quay Canteen is not vegan this certainly is a place you will find vegans, as Ebony has designed the menu so that everything listed has a vegan option. Ebony also serves her own signature spread, vegan nutella for breakfast. Vegan cakes, raw and cooked are on display in the cake cabinet and she makes the best ever gluten free, vegan doughnuts I have ever tasted.
When Ebony came up for the refresher in September with her fellow graduated chefs she wowed us all with how easy it is to make these doughnuts.
The best news ever is that I have permission to share her recipe with you all. A great recipe to try out before the festive season and then one to add to the list of vegan goodies you can make at Christmas.
You will need to purchase a doughnut tin though as these ones aren’t deep-fried.
Ebony’s Gluten Free Doughnuts
Ingredients
2 cups gluten free flour
1 cup raw sugar
3 tsp baking powder
½ tsp nutmeg
1 tsp cinnamon
Pinch salt
½ cup vegan margarine
1 cup almond milk
1 tsp vanilla
2 tsp apple cider vinegar
2 tbsp ground flax seeds + 6 tbsp water
Method
Preheat oven to 180°C and grease your doughnut tin with coconut oil.
Mix together flax seeds and water and set aside.
In a small saucepan add together the vegan margarine, almond milk, vanilla and apple cider vinegar and gently stir occasionally until the vegan margarine has melted.
While waiting for the Vegan margarine to melt, mix together all the dry ingredients in a large bowl.
Combine the wet ingredients including the flax mixture to the dry ingredients and fold until all lumps are gone.
Spoon batter into doughnut tin, fill it up about 3/4 of the way.
Bake for 12 minutes, then flip out onto a cooling rack.
Once cool, dip each donut in melted vegan butter and allow it to soak in for at least a couple of minutes, then roll in cinnamon sugar.
Chocolate Ganache
½ cup dark chocolate
½ cup coconut cream
Melt together in a small saucepan until thick and glossy, let cool slightly before dipping the doughnuts in.
3 Day Vegan Course in the January School Holidays
For those of you new to these regular newsletters you may have missed that I have a January vegan cooking course. This is the first time I have run a three day course in January. So it is sure to be a small group. There are only three people booked in so far. It is a fabulous opportunity to come and treat yourself to the three day course during the school holidays. Hope some of you can make it. Please read more about the 3 Day Course here. Or download the application form here.
Next week will be the start of the Christmas recipes so stay tuned. Three blogs to come with delicious Christmas or festive time vegan recipes so you can ensure everyone at your gathering can eat.
Categories:Sweets
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