Vegan Sweet Beetroot and Thyme Baked Donuts

By My Goodness Kitchen
December 7, 2015
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Author Notes: A little savoury, a lot sweet. I love the combination of beetroot and thyme baked in to a sweet donut batter. My Goodness Kitchen

Makes: 12

roasted beetroot, almond meal, coconut sugar, flax or regular eggs, vegan butter, baking soda, thyme, sea salt

  • 1/2 cup roasted beetroot, cooled and peeled
  • 1 cup almond meal
  • 1/2 cup coconut or unrefined sugar
  • 2 flax or regular eggs
  • 1 tablespoon melted vegan or regular butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon finely chopped thyme
  • 1 pinch sea salt

vegan or regular butter, coconut or unrefined sugar, ground cinnamon

  • 1/2 tablespoon vegan or regular butter
  • 2 tablespoons coconut or unrefined sugar
  • 1 pinch ground cinnamon
  1. Preheat oven to 170 degrees C
  2. Grease or spray donut pan moulds or muffin moulds
  3. In a food processor, add donut ingredients beginning with the flax eggs and blitz until the batter is smooth and the beetroot is completely combined.
  4. Pour batter in to a spouted jug (it is super runny) and pour in to donut or muffin pans half way.
  5. Bake for 15 – 20 minutes. Remove from oven to cool slightly.
  6. In a small saucepan over low heat, combine glaze ingredients stirring until combined.
  7. Brush on glaze on to donut with a pastry brush or spoon over.
  8. Enjoy

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