Google+ Rawfully Tempting™: Glazed Cinnamon & Spice Cake/Donuts

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6th Annual Best of Raw Award

6th Annual Best of Raw Award

August 15, 2012

Glazed Cinnamon & Spice Cake/Donuts

Hold onto your hats ladies and gents, and hear me out on this one. No curling up your noses...promise? Sprouted chickpeas work wonders in living brownies, cookies and cakes. The texture is fantastic! Yes, their flavor can be a bit overwhelming,  so you have to get creative and find ways to bring out the yummy flavor tones. Something spicy like cinnamon and nutmeg work quite well. I recently posted my RT's Deep Chocolate Decadencealso made with I hear an OINK?

I experimented with 3 different mold/forms - donuts, MINI bundt cake, and mini cups (same tiny molds you use for peanut butter cups). Donuts are cute, but  I was really impressed with how nicely the bundt cake sliced up. They look like tea party treats for kids, but that's what makes this fun. Little morsels that pack a punch and give your taste buds a truly sensual experience.

PS - If you follow directions for sprouted Quinoa Flour - you can make it in advance, and store in your freezer. This way you'll have it ready whenever you need it. I do this will all of my sprouted flours. A chef has got to be prepared!

How to Sprout Chickpeas/Garbanzos

Cinnamon and Spice Donuts
Cacao Butter
1/2 cup + 2T almond flour
3/4 cup sprouted chickpeas  (about 2 days sprouted - until soft to bite)
3 Tablespoons Coconut palm sugar (or your favorite dry sweetener)
6 Medjool dates, pitted
1 1/2 teaspoons vanilla extract (or 5 drops Medicine Flower Vanilla Extract)
3 drops *Medicine Flower Coffee Extract (optional)
2 Tablespoons ground flax seed (golden for color)
1/8 teaspoon sea salt
1 teaspoon lucuma powder (optional - imparts maple-ish flavor)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, ground
2 Tablespoons melted cacao butter (adds richness)
1/4 cup raisins
1/2 cup chopped walnuts

Glaze (optional)
2 Tablespoons unsweetened coconut, shredded
1/4 cup cashews - (soaked 2 hours)
1/2 cup water
2 Tablespoons maple syrup (grade B)or your favorite sweetener
1/2 teaspoon vanilla extract (or 2 drops Medicine Flower)
1 pinch sea salt
1 teaspoon date or coconut sugar for garnish
1/2 teaspoon cinnamon for garnish

In food processor, mix almond flour, chickpeas, coconut palm sugar, dates.

Add remaining ingredients except walnuts and raisins, and mix until mixture balls up. Add raisins and 1/2 walnuts  and pulse chop.

Transfer to mixing bowl and fold in remaining chopped walnuts.

Break dough into ping pong ball size and roll each into 3" logs. Bend into donuts and pinch together
ends or use a mini donut mold to form.

Place on mesh dehydrator tray and dehydrate at 125 degrees F for 1.5 hours. Continue at 110 degrees 6 hours. Flip and continue to dehydrate another 10 to 12 hours or until the consistency you like. Firm on outside, chewy inside.

Option: using miniature tube pan or cake tins, press dough into tin (oiled with coconut oil), place in freezer if needed to set shape. Remove from tin and dehydrate. Keep shapes small so they dehydrate. Poke small holes in bottom of cake to allow some dehydration.

Glaze: Blend all ingredients. Remove donuts from dehydrator and drizzle over donuts . Garnish with sugar and cinnamon mix. Dehydrate for 1 hour.

*Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will include a Special Bonus Sample with any order.

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Jessica Hoberg said...

mmmmmm these look glorious! Definitely on the "To-Make" list!

Michelle Mercer said...

Wow these look fantastic - but I dont have a dehydrator! As I'm vegan but not strictly 'raw' ... would this work just as well if they were baked at high heat for a short time? I hope the suggestion does not offend you given that raw is the whole idea of your blog ..
Wish as much respect as one can attach to an email message xx

Rawfully Tempting - Barbara said...

Michelle - I would not suggest taking living ingredients (after going thru the trouble to sprout) and baking it. I have heard of people using a LOW temperature oven (with the door adjar)..slowing drying the recipe...and even adding a fan. Not very economical..but hopefully will keep food under 118 degrees. Over that , the food cooks and pretty much kills so many of the great enzymes and nutrients...sorry.

You could certainly do a modified healthier baked'd have to experiment, or check out some VEGAN, not raw vegan recipes...that might help

Russell James - Weekday RAW Mini Course



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