Valentine Vegan Baked Lavender Rose Donuts


Wet Ingredients:
3/4 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
1 tablespoon agave nectar
1/2 teaspoon apple cider vinegar
1/4 teaspoon stevia (I used Nu-Stevia brand)
1/2 teaspoon lavender extract
1/4 teaspoon rosewater
Dry Ingredients:
1 cup whole wheat pastry flour (or gluten-free flour)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Powdered Stevia:
2 tablespoons cornstarch
1/4 teaspoon stevia (I used Nu-Stevia brand)
1 teaspoon rosewater


Servings 12
Preparation time 10mins
Cooking time 25mins
Step 1

Preheat oven to 350°F.

Spray mini donut pan with nonstick cooking spray.

Mix the wet ingredients in one bowl and the dry ingredients in another.

Add the dry ingredients to the wet ingredients and mix just until blended.

Divide the batter among the 12 donut molds.

Bake 10 minutes.

Cool for 5 to 10 minutes, then carefully remove from pan.

Powdered Stevia:
Mix cornstarch and stevia together.

Add rosewater a little at a time so it makes little balls instead of one big mess in the center. Mix with a spoon or in a mortar and pestle until it’s finely ground and looks like powdered sugar.

Dip the bottom of each donut into the rose powdered stevia. You may have to rub it in a bit to get it to stick. (Why the bottom? It has more moisture on it from cooling in the pan.)


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