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Green Tea Donuts With Crunchy Coconut Glaze [Vegan]

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Baked doughnuts with powdered green tea mixed right in the batter! Adorned with a sweet and crunchy coconut-nutmeg glaze, these are easy to make and brimming with green tea flavor.

Green Tea Donuts With Crunchy Coconut Glaze [Vegan]

Serves

12

Ingredients

For the Doughnuts:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1/4 cup coconut milk or other non-dairy milk
  • 2 cups powdered sugar
  • 1/2 tablespoon matcha, dry
  • 1 teaspoon vanilla extract
  • A pinch of freshly ground nutmeg
  • A heaping 1/4 cup finely shredded coconut flakes

Preparation

  1. Preheat oven to 375° F. In a large bowl, whisk together the flour through and including the salt. Make a well in the center with a large spoon.
  2. In a small bowl, whisk together the water, oil, vinegar, and vanilla. Pour into the dry well, while stirring. Stir until just combined.
  3. Scoop the batter into a regular doughnut pan coated with a nonstick cooking spray. The wells should be filled about ¾ the way full. Too full and the doughnut hole will close in, not filled full enough and the doughnut will have a huge hole in the center. If you have a six doughnut pan like me, you will bake them in batches. If you have a twelve doughnut pan, you can do them all at once, just be sure they are cooled for about 20 minutes before glazing.
  4. Bake for 10 minutes. Remove from the oven and allow to rest for a minute. Then, run a butter knife blade around each doughnut to loosen it from the pan. Tip the pan upside-down to remove the doughnuts. Place them on a wire cooling rack. Repeat with remaining batter.
  5. Once the second batch of donuts is done baking and has cooled for about 5 minutes, it’s time to make the glaze. Whisk together the glaze ingredients in a small saucepan, excluding the coconut flakes, over low heat for a couple minutes until runny and there are no matcha clumps. Remove from heat and stir in the coconut flakes.
  6. Then, immediately dip the doughnuts face-first into the glaze one by one. Dip them in the glaze for about 5 seconds, then pick them up and allow the excess glaze to drip off. Set back on the cooling rack. Then repeat again for a second glaze dip. Allow the glaze to harden while the doughnuts rest on the cooling rack. It will take a couple hours for the glaze to set and be hard. After it’s hardened, store in an airtight container.

Notes

Be sure to use culinary grade matcha. You don’t want to be using up all your expensive drinking matcha. If you don’t have coconut oil, I use olive oil all the time and I swear you can’t taste it.

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AUTHOR & RECIPE DETAILS


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Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.


 

 

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