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Vegan Cinnamon Baked Donuts (Christmas Edition)

22nd November 2020 By letseatsmart Leave a Comment

Get festive with these super easy, vegan reindeer donuts. Perfectly sweet and lightly spiced with cinnamon, these donuts are the perfect way to get Christmassy. They are really soft and fluffy and take just 5 minutes to prep and 15 minutes to bake. You can decorate them as you wish – get creative!

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Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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Vegan Cinnamon Baked Donuts (Christmas Edition)
Vegan Caramel-Filled Cookies
Easy Cultured Vegan Yoghurt
Turmeric and butternut squash pumpkin shaped rolls
Pico de Gallo

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TAKE AN INSTA-PEEK

Another day, another gingerbread cookie! Vegan Gi

Another day, another gingerbread cookie!
Vegan Gingerbread Cookies with Peanut Butter and Almond Flakes ⭐️
🛑 Save this post for later! Recipe below! 🛑 Makes 10
* 35 g vegan margarine/butter alternative
* 60 g dark muscovado sugar
* 1 flax egg or another vegan egg alternative
* 120 g plain flour
* 1/2 tsp baking soda
* pinch of salt
* 1 tsp ginger powder
* 1 tsp cinnamon
* 1/4 tsp ground cloves
* 1/4 tsp nutmeg 
For decorating
* 2 handfuls almond flakes
* 3 tbsp peanut butter Preheat the oven to 180C Gas Mark 4. Line a baking tray with baking parchment and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add in the remaining ingredients and mix to form a dough. Roll out the dough on a lightly floured surface. Using a star cookie cutter, cut out 10 stars. Transfer onto the baking tray and bake in the middle of the oven for around 10 minutes or until golden brown. Cool completely before decorating. To decorate, place the peanut butter into a small shallow dish. Melt it in the microwave for around 20 seconds or until runny but be careful not to burn it. Dunk each biscuit into the peanut butter and sprinkle with flaked almonds. Leave to set for around 30 minutes.

Easy Baked Cinnamon Vegan Donuts Save this post fo

Easy Baked Cinnamon Vegan Donuts
Save this post for later! Recipe below! Get festive with these super easy vegan reindeer donuts. Perfectly sweet and lightly spiced with cinnamon, these donuts are the perfect way to get festive. They take 5 minutes to prep and 15 minutes to bake. You can decorate them as you wish - why not get creative with the kids! Makes 6
For the batter:
100g plain flour
70g white sugar
1 tsp cinnamon
1 tsp baking powder
pinch of salt
1 tsp apple cider vinegar
2 tbsp vegan butter, melted
1/3 cup plant milk
1 vegan egg replacer (I used Orgran) For decoration
12 edible sugar eyes
12 pretzels
80g chocolate (melted, I used @rhythm108 truffle bar)
2 heaped tbsp smooth peanut butter (melted)
red sprinkles or marshmallows for the nose Preheat the oven to 180C Gas mark 4. Spray a donut tray with non0stick spray and set aside. Sift the flour into a large mixing bowl. Add the sugar, cinnamon, baking powder and salt, mix to combine. Add the apple cider vinegar, melted butter, plant milk and egg replacer. Whisk until smooth. Pour the batter into a jug and evenly pour into the prepared donut tray. Bake in the middle of the oven for 15 minutes or until lightly golden on top. Remove from the oven and let them cool for a couple of minutes before transferring onto a wire rack. Cool completely before decorating.

NO-BAKE CHOCOLATE ORANGE DOMINOSTEINE 🍊 🔻Sa

NO-BAKE CHOCOLATE ORANGE DOMINOSTEINE 🍊
🔻Save this post for later, recipe below.🔻 Dominostein (a sweet primarily sold during Christmas season in Germany) traditionally consists of three layers: Lebkuchen, jelly and marzipan. This is my ‘cheat’ no-bake version, using store-bought gingerbread cookies for the base layer and chocolate orange layer instead of the jelly - a true chocoholics dream! Makes 6 large ‘Domino Stones’
Gingerbread layer
60g gingerbread cookies
1 tbsp coconut oil (melted) Chocolate layer
65g vegan orange chocolate - I used @rhythm108 Christmas edition bar (PR sample, gifted) alternatively use plain chocolate and 1/2 tsp orange extract. Marzipan layer
60g marzipan Coating
100g dark choc for coating
1 tsp coconut oil Break up and place the gingerbread cookies into a food processor and process until the cookies for fine crumbs. Stir in the melted coconut oil. Press the gingerbread mixture into the bottom of a square silicone ice cube tray or mould. Set aside. Break up and place the orange chocolate chunks into a microwave-safe bowl. Microwave for 30 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process until melted. Pour the chocolate over the gingerbread mixture making sure it is evenly distributed between the 6 squares. Place in the freezer for an hour to set. Roll out the marzipan to a thickness of approx 5mm and cut out 6 even squares. Take the mould out of the freezer and place the marzipan on top of the now frozen chocolate layer. Place back in the freezer for 30 minutes to allow the marzipan to cool. Meanwhile, prepare the chocolate coating. Place the chocolate and coconut oil into a microwave-safe bowl. Microwave until melted. Gently remove each cube out of the mould and using a fork dunk into the melted chocolate to cover. Place on a cooling rack and leave to set.

Vegan Gingerbread Angel Cookies 👼 Save this po

Vegan Gingerbread Angel Cookies 👼
Save this post for later! Recipe below! ❤️ So the other day the wonderful people at @denbypottery sent me their beautiful new tree decoration for 2020. It is from the Halo range and it is absolutely stunning! It’s up on my tree as I type this but let me assure you it will be a permanent feature in my house. Not least because it’s so versatile - used mine as a cookie cutter to make these cute little gingerbread cookies! Makes 10-12
* 35 g vegan margarine/butter alternative
* 60 g dark muscovado sugar
* 1 flax egg or another vegan egg alternative
* 120 g plain flour
* 1/2 tsp baking soda
* pinch of salt
* 1 tsp ginger powder
* 1 tsp cinnamon
* 1/4 tsp ground cloves
* 1/4 tsp nutmeg 
For decorating
* 2 handfuls almond flakes
* white piping icing Preheat the oven to 180C Gas Mark 4. Line a baking tray with baking parchment and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add in the remaining ingredients and mix to form a dough. Roll out the dough on a lightly floured surface. Using a cookie cutter, cut out 10-12 large angels. Transfer onto the baking tray and bake in the middle of the oven for around 10 minutes or until golden brown. Cool completely before decorating. Use the icing to stick the almond flakes for the skirts.

{AD} Stuffed Beef Tomatoes (Recipe by @rachelalle

{AD} Stuffed Beef Tomatoes
(Recipe by @rachelallen1) This is THE best stuffed tomato recipe I have ever come across! It is sooo versatile. I like to throw in any left over veggies into the mixture too to avoid waste, or a little bit of vegan cheese and they taste AMAZING every time. They taste even better when made with the new @herbalifeuk F1 Savoury meal (adds extra flavour and nutrients), but if you haven’t got it don’t worry! I find a tablespoon of veggie gravy granules works well too. You will need
* 6 beef tomatoes
* 1 tbsp extra-virgin olive oil
* 1 red onion, finely chopped
* 2 cloves of garlic, finely chopped
* Pepper
* 150g risotto rice, such as Arborio
* 300ml low salt vegetable stock
* 1 tbsp chopped parsley
* 2 tsp chopped thyme
* A pinch of nutmeg
* 2 servings F1 Savoury Meal Mushroom and Herb * Preheat the oven to 200’C.
* Cut the top off each tomato like a lid and scoop out the centres.
* Place the scooped-out centres in a blender and blend until fine. Set aside.
* Place the hollowed-out tomatoes upside down and their lids, sitting on a rack to drain over a plate.
* Pour the olive oil into a saucepan and add in the chopped red onions and the garlic, season with pepper and stir to mix. Put the saucepan lid on and cook over a low heat for about 10 mins until tender.
* Now add in the rice with the blended tomato juice and the veg stock. Bring to the boil then turn the heat down and cook with the lid on for about 20-25 mins until the rice is completely cooked.
* Take the rice off the heat and stir in the chopped parsley, thyme, nutmeg and the F1 Savoury
* Turn the tomatoes back upright and spoon the filling into them, just up to the top.
* To keep the tomatoes standing upright while cooking in the oven, I find that sitting them in a muffin tray helps to prevent them fall over.
* Put the lids on top and cook in the preheated oven for 30 mins until hot. Serve.

Vegan Salted Caramel Filled Cookies 🍪 🚨 Sav

Vegan Salted Caramel Filled Cookies 🍪
🚨 Save this post for later! Recipe below 🚨 These are simply delicious. Chewy, gooey chocolate cookie filled with smooth, salty caramel. For the caramel:
* 100g pitted dates
* 70 ml plant milk
* 1/4 tsp sea salt
* 1 tsp smooth peanut or almond butter For the cookies:
* 140 g golden caster sugar
* 40 g chopped almonds
* 110 g dark chocolate chunks
* 1/8 tsp salt
* 200 g plain flour
* 1/2 tsp baking soda
* 20 g cocoa powder
* 60 g butter, melted
* 70 g nut butter of choice
* 100 g golden syrup
* 3 tbsp water Instructions:
Make the caramel the night before (you will need to freeze it). Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required. Spoon the caramel into a silicone ice cube tray. You should end up with 8 portions. Place in the freezer for 8 hours or until solid. Preheat the oven to 180C gas mark 4. Line a baking sheet with baking paper and set aside. In a large bowl, combine the golden caster sugar, almond pieces, chocolate chunks and salt. Sieve in the cocoa powder, flour and soda. In a separate bowl, combine the nut butter, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands. Divide the dough into 8 golf sized balls and flatten into a disc shape. Pop the frozen caramel out of the mould and place in the middle of each one. Wrap the cookie dough around the caramel making sure it is fully covered. Place on the baking tray and repeat until you have used up all the dough. Bake in the middle of the oven for 8-14 minutes. The edges of the cookies should feel firm but the centre will be still quite soft. Leave to cool for 15 minutes.

My 2-ingredient vegan yoghurt recipe is now up on

My 2-ingredient vegan yoghurt recipe is now up on the blog. It’s such an easy recipe and it is sooo GOOD! #yoghurt #veganyogurt #dairyfree #veganbreakfast #nuts #granolabowl #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet

Homemade yoghurt 🤤 so much better than store bo

Homemade yoghurt 🤤 so much better than store bought and SO simple to make. Recipe for this beauty is landing on the blog tomorrow 🤓 #yoghurt #veganyogurt #dairyfree #veganbreakfast #nuts #granolabowl #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet

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Welcome to Let's Eat Smart! Here you’ll find easy vegan recipes that don't sacrifice flavour. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs. Read More →

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