Red Velvet Beet Donuts
Sometimes presentation—and by that I guess I really mean , simply, “shape”—makes all the difference, doesn’t it? These lovely red velvet donuts would be just as delicious in muffin or cupcake form, but baking in a donut pan makes them all the more delightful. The pretty pink color--just a touch deeper than pastel--and a little earthy sweetness comes from pureed cooked beets, one of my favorite natural colorings
These were meant to be a Valentine’s Day treat, but life had other plans. When our Happy Hearts Day whizzed by, I reassured myself that surely my unbeetable sweet plans would be just as suitable for Easter, or a celebration of spring. In actual fact, I well know that there doesn’t need to be an occasion to share the joys of baking. When that baking is wholesomely delicious, then for me it’s all the more alluring any old day. And really, there is no such thing as “any old day”, is there? Each one unfolds fresh and new, open to a whole host of heartwarming and inspired possibilities to celebrate.
Last weekend, Felix helped put together a whole day birthday playdate at our house for a good friend, melting my heart. My quiet observer-first boy has leaped in confidence and comfort from one who just a few years ago could have been described as painfully shy. He was both serious and ebullient in his chosen responsibilities, blowing up balloons, hanging up streamers, making a birthday poster, and planning out food and activities. This kind of journey outshines paper hearts any day. Cupcakes are of course a must for a birthday, but homemade, light baked donuts that just sing of spring are a definite bonus. And of course, any day that sets your singing is worthy of whatever you choose to delight in.
This color is unbeetable!
Red Velvet beet donuts
12 donuts
1 cup unsweetened almond milk
1 Tablespoon white vinegar
1 cup packed cooked beets (boiled or roasted, about 1 medium to large)
1/4 cup avocado or other mild oil
¼ cup unsweetened applesauce
⅓ cup maple syrup
½ cup dark chocolate, melted
1 tsp pure vanilla extract
2 cups unbleached all-purpose or white whole wheat flour
2 tsp baking powder
2 tablespoons cocoa powder
Pinch salt
Optional: powdered sugar or extra melted dark chocolate for decoration
Preheat oven to 375 degrees F (176 C) and prepare a donut pan with a light coating of cooking spray if needed. (Alternatively, bake in a muffin tin and increase baking time by 3-5 minutes, or until a toothpick inserted in the center comes out clean)
Whisk together the almond and vinegar in a liquid measuring cup, and let sit a few minutes to form a “buttermilk”.
Transfer the milk mixture to a blender with the beets, oil, applesauce, maple syrup, melted chocolate, and vanilla. Blend until smooth.
Whisk together the dry ingredients (flour through salt) in a large mixing bowl. Add the wet ingredients and stir to combine into a batter.
Spoon the batter into a prepared donut pan, smoothing the tops. Bake for 18-22 minutes or until the edges are becoming golden and the donuts spring back when lightly pressed.
Let cool for 10 minutes before transferring to a cooling rack to let cool completely.
Serve as is or topped with a simple glaze or sprinkling of powdered sugar, or drizzled with melted dark chocolate.