Nothing says ringing in the New Year like making a friend a yummy treat on her last day of work. I had purchased some unsweetened organic shredded coconut a week or two ago with plans for lemon coconut donuts; then I got sidetracked, used the lemons for something else, and bought oranges with no particular plan in mind. The two together sounded not too shabby to me, but then I love all things orange and all things coconut. Whatever. The result was delicious. The recipe is the modified version of that from veganyumyum.
Orange Coconut Donuts
1/2 c almond milk (or whatever dairy alternative)
4 tbsp Earth Balance
1 tsp vanilla
1 tbsp flax + 3 tbsp water
1 c flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
Glaze
1/2 c sifted icing sugar
1 tbsp orange juice
shredded coconut
Preheat your oven to 350.
In a small saucepan, heat the milk, EB, vanilla, and flax egg until the eb melts. Meanwhile, stir together everything else except the zest. Pour the wet ingredients into the dry, add the zest, and stir well. I like to use a piping bag to pipe into the donut tins, but you can use a spoon or your fingers or whatever. Make sure not to overfill; I got 33(?) out of this recipe today, but I generally get 36. Pop them in the oven for 12 minutes. Remove, let cool a few minutes in the tin, then take 'em out and cool the rest of the way on racks.
For the glaze / coconut, stir the sugar and juice together in a wee bowl. Put about a half cup of coconut in another wee bowl. Dip the cooled donuts' top side in the glaze and then dunk into the coconut. Put back on the racks to let it solidify a bit before taking them to your giftee or else nom them as you go, the choice is yours.
