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Recipe: Veggie Blend Donuts

Get your veggies while eating donuts?! Yes! This baked donut recipe combines the convenience of our Golden Aojiru Veggie Blend — containing 25 veggies, prebiotics, and active enzymes — with the deliciousness of fresh-baked donuts. Easy to make and packed with unique flavor, they’re a great way to switch up your breakfast or snack routine. Bake a batch today and enjoy a fresh twist on homemade donuts!

 

YIELD: 6 donuts

Ingredients:

DRY

  • 3 packets Golden Aojiru Veggie Blend

  • 3/4 cup all-purpose flour

  • 1/2 cup almond flour

  • 1 1/4 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • Pinch of salt

 

WET

  • 1 large egg

  • 1/3 cup milk

  • 3 tbsp neutral oil

  • 3 tbsp granulated sugar

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

GLAZE

  • 1 1/2 cups powdered sugar

  • 1/4 cup cocoa powder, unsweetened

  • 3-4 tbsp milk

  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 375ºF and spray donut pan with baking spray.

  2. In a large bowl, whisk together all DRY ingredients.

  3. In a another large bowl, whisk together all WET ingredients.

  4. Add dry ingredients to wet ingredients, then mix until just combined. Do not over-mix.

  5. Using a piping bag (no tip), pipe the batter into each ring of the donut pan, to about 3/4 full, making sure to avoid the center.

  6. Bake 8 minutes until donuts are firm and spring back to the touch.

  7. Meanwhile, in a small bowl, whisk together all glaze ingredients.

  8. Lay parchment paper underneath a wire cooling rack.

  9. Remove donuts from oven and let cool in pan for 5 minutes, then invert onto wire cooling rack.

  10. Once donuts are completely cooled, evenly spoon glaze on top of all donuts, allowing some glaze to drip down sides onto parchment paper.

  11. Donuts are best enjoyed immediately!

Tips:

  • Recipe can be doubled for a dozen donuts.

  • In place of a piping bag, a large zip-top bag with the corner cut off can be used.

  • For a thinner glaze, add more milk. For a thicker glaze, use less milk or add more powdered sugar.

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