Delicious and guilt-free? These treats are rich, moist, cakey, and perfectly sweet with absolutely no added sugar! Have your cake and eat it too with these scrumptious, oolong-infused vegan and gluten-free donuts. We had SO much fun making them with The Wonder Vegan total boss babe, vegan fitness model, Sips by subscriber and friend, Anna Hagley. Go ahead and indulge in these tasty and healthy little delights - you won't believe your taste buds!
- 1 tsp oolong tea
- 1 1/4 cup oat flour
- 13 Medjool dates, pitted
- 1 1/4 cup almond milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp corn starch
- Toppings (optional): melted chocolate drizzle, organic vegan vanilla icing, powdered sugar and peanut butter, etc.
Preheat oven to 350. Heat the almond milk to almost boiling and add in the tea. Let it steep for 3 minutes, strain out the leaves, and set aside to cool.
Blend the dates and tea-infused almond milk on high until smooth and there are no large pieces of date left.
In a separate bowl, combine the oat flour, baking powder, baking soda, and corn starch (dry ingredients). Add in the vanilla extract, lemon juice, and blended date mixture. Mix until everything is thoroughly combined.
Spoon the dough into a lightly oiled mini-donut pan, mini-muffin pan, or mini-bundt cake pans. Bake for 10 minutes, remove from oven, and let cool completely. Dip the donuts in whatever topping you desire and serve immediately. Enjoy!
Read the original recipe that inspired this one at feasting on fruit
SHOP OOLONG TEA
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