I was inspired a couple of weeks to go bake with beets after seeing a gorgeous red velvet cake in a magazine that used beets instead of food colouring. I had a bag of beets begging to eaten in the fridge so I decided to go forth and try making beet donuts. I used a gluten-free donut recipe I’ve baked with in the past which worked perfectly with the beets. They are cake-y and delicious and reminiscent of other spice cakes like pumpkin loaf.
Beet Spice Donuts + Sugar Glaze topped with Walnuts
1.5 cup: all-purpose gluten-free flour
1/2 cup: sugar
1.25 tsp: gluten-free baking powder
pinch salt
pinch cinnamon + nutmeg
pinch cayenne
1 cup: chopped, roasted beets
1/2 cup: almond milk
1 tbsp: vanilla
2 egg
1 tsp: unsalted butter
Glaze
1/2 cup: powdered sugar
1 tbsp: almond milk
Preheat oven to 350 F. Lightly grease a donut baking pan with baking spray. In a small bowl, mix together the flour, sugar, baking powder, salt, cinnamon and cayenne.
In a small food processor or blender, blend the cooked beets with the milk. It won’t be smooth. Mix into the flour mixture. Stir in the vanilla, eggs and unsalted butter. Divide between donut forms. Bake for 15 minutes or until the donuts spring back when touched. Place on a cooling rack and allow to cool before icing. Once cool, dip the donuts in the sugar glaze and then sprinkle with walnuts.
Ta da! Enjoy these deliciously spiced donuts with a chai latte on a cool winter’s day.
