Farm Family Recipes

• - For the doughnuts:
• - 1½ cups flour
• - ½ teaspoon baking powder
• - 1 teaspoon baking soda
• - ¼ teaspoon salt
• - ½ teaspoon ground cinnamon
• - ¼ teaspoon ground nutmeg
• - pinch ground clove
• - egg replacer for 1 egg
• - 2 tablespoons vegan margarine, melted
• - 2 tablespoons canola oil
• - 2 teaspoons vanilla extract
• - ⅓ cup Medjool date paste
• - 5 ounces almond milk
• - For the topping:
• - ¾ cup confectioners' sugar
• - 3 tablespoons Medjool date paste
• - 1 teaspoon vanilla
• - ¼ teaspoon sea salt
• - ¾ cup broken pretzel pieces

For the donuts: Preheat oven to 400˚F. Grease your donut pan. Set aside. Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove in a large mixing bowl. Whisk together to fully combine. Add egg replacer, margarine, canola oil, and vanilla to a medium bowl. Whisk to combine. Whisk in milk and date paste. Pour wet ingredients into dry ingredients and stir just until all of the dry ingredients are moistened. There may be some lumps. Divide the mixture over the donut pan filling about ¾ full. Bake for 10-12 minutes or until donuts are golden brown and pass the clean toothpick test. For the topping: Add the sugar, date paste, vanilla, and sea salt to a small bowl. Mix until well combined. Pour glaze over cooled donuts. Sprinkle with pretzel pieces.