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I always try to look at the positive, I really do. Sometimes some situations just make you wonder though if success is even in the cards for you at all. Sometimes things just don’t work out and that is a fact of life, you have to just keep at it and try something else. I guess what I’m trying to do is take these lemons life is giving me and turn them into lemonade, except I’m taking limes, turning them into limeade and then turning that into donuts, same thing…right?

Cherry Limeade Donuts

for the puree:

1/2 cup limeade concentrate (recipe at the bottom of this post)

1/2 cup dried cherries

dry ingredients:

1 cup whole wheat pastry flour

1/2 cup all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/3 – 1/2 cup sugar (depending on how sweet you like them)

wet ingredients:

1/2 cup non-dairy milk

1 Tbsp. ground flax seed

1 Tbsp. apple cider vinegar

3 Tbsp. coconut oil, melted

remaining limeade/cherry puree after 2 Tbsp. have been reserved

for the glaze:

3/4 cup powdered sugar

2 Tbsp. reserved limeade/cherry puree

1 Tbsp. non-dairy milk

1/2 tsp. vanilla

First make the puree by combining the dried cherries and the limeade concentrate in a food processor, blend until fairly smooth. Reserve 2 Tbsp. of the mixture to use for the glaze.

Combine all dry ingredients in a mixing bowl and set aside.

Combine all wet ingredients in a small bowl, mixing well. Add wet ingredients to the dry and mix until just combined. Divide batter evenly among a prepared donut pan (a muffin pan works just fine too, just call them cupcakes!). Bake in a 350 degree oven for about 11-14 minutes (increase the baking time by about 5-7 minutes for a muffin pan). Remove from the oven and let them sit in the pan for about 5 minutes then invert them onto a cooling rack. Allow to cool completely before you glaze them.

To make the glaze combine all ingredients in a bowl or put it all into your food processor again. Dip donuts in the bowl completely covering the tops, return to the rack until glaze sets.

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