Here I am with another pink and yellow dessert.
I have had the flavors of this doughnut in my head for a while. I couldn’t wait to taste it, and I have to say, they are as good as I imagined they would be.
These will be a unique and decadent Valentines breakfast or dessert option. Well, one of them. It’s Valentines Week around here, I cannot limit myself to one pink dessert.
I love the complex flavor saffron brings, and pairing it with a subtle rosewater is simply meant to be. I love these flavors, I love these doughnuts.
dairy, gluten and soy free, vegan
makes 6 doughnuts
1 cup flour (gluten free ap)
1 1/2 teaspoons baking powder
pinch sea salt
1/4 cup coconut milk (carton)
3 large pinches saffron strands (or 1 teaspoon powdered)
1/3 cup maple syrup
1 tablespoon apple cider vinegar
1/4 cup canola oil
Pour coconut milk into mixing bowl, pinch saffron strands between fingers to break strands, stir into milk. Add maple syrup, vinegar and oil. In separate bowl*, combine flour, baking powder and salt, add to liquid mixture. Fill doughnut pan between 1/2 – 3/4 full (or use muffin tin). Bake at 375 for 12 minutes or until inserted toothpick comes clean. Allow to cool before icing.
*the way my mom taught me when I was 5: mix all wet ingredients; add flour on top of wet but do not mix – add remaining dry ingredients to the flour, mix into just the flour, then mix into wet ingredients. Save a bowl!
2 cups powdered sugar, sifted
1 1/2 tablespoons* coconut milk
1 drop rosewater essence
coloring, optional (I used Seelect Tea – vegan + organic)
Sift powdered sugar into mixing bowl. Whisk in coconut milk, *adjusting amount for desired consistency. Mix in a drop of rosewater essence and color if using.
Do you cook with saffron? What kinds of dishes do you make with it?