There’s a new vegan grain cookbook in town: Ancient Grains by Kim Lutz. I met Kim last year at a conference and she is a sweetie! I enjoyed hanging out with her and I know you are going to enjoy her tasty Vegan Baked Chocolate Donuts.
Kim’s book focuses on millet, oats, spelt, farro, sorghum and teff. Of course, I’m all about anything with oats. After writing a whole book on oats, OATrageous, I still can’t get enough of them! I love Kim’s idea of making oat milk and freezing it into ice cubes to use in smoothies later on. This is the best summer tip I’ve heard so far!
Kim gives you lots of great information about grains, why to use whole grains and the basics of cooking them in the first chapters. In the FAQ chapter, she gives you great nutritional information too!
The book has recipes for breakfast, soups, salads, entrees, baked goods and desserts. Some must try recipes are Salsa Millet Hash, Mushroom Sorghum Soup, Millet Tabbouleh, Spelt Flatbread, and Strawberry Oatmeal Ice Cream.
In case you haven’t heard about it yet, Windy City Cocoa is a vegan product that is also gluten-free, soy-free, no added oil, and nut-free, so even more people can enjoy a nice cup of cocoa. Here are the ingredients: Organic Cane Sugar, Non-GMO Whole-Grain, Gluten-free Oats, Organic Cocoa (from South America), Vanilla Powder and Salt.
You can even make a mug cake with the mix! Just combine one packet of WINDY CITY COCOA with 2 tablespoons applesauce and 1 tablespoon water in a ramekin or mug. Microwave on high for one minute, and let cool for a couple of minutes before enjoying.
Since I know this question will be the first to be asked, I do think these would work with extra applesauce in place of the oil if you eat oil-free. I haven’t tested it though, so let me know in the comments if it does work for you!
Vegan Baked Chocolate Donuts from Ancient Grains
One of my favorite kitchen purchases is a donut pan. If you don’t have one of these specialized pans, you can still enjoy my recipe for Chocolate Donuts, which you can make in a muffin tin instead. Of course, this makes them muffins—not donuts—but they’re just as delicious. Reprinted with permission from Ancient Grains © 2016 by Kim Lutz, Sterling Publishing Co., Inc. Photography by Bill Milne Photography.
- 1/4 cup (60 mL) olive oil, plus more for oiling
- 3/4 cup (75 g) oat flour*
- 1/4 cup (30 g) sweet white sorghum flour*
- 1/2 cup (75 g) evaporated cane juice or coconut palm sugar
- 1/4 cup (20 g) cocoa powder
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (65 g) applesauce
- 1/2 cup (120 mL) nondairy milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/4 cup (50 g) chocolate chips
*Note: If you don't need to use gluten-free flour, you can substitute 1 cup (120 g) whole-grain spelt flour for the 3/4 cup oat flour and 1/4 cup sorghum flour.
- Preheat the oven to 350°F (180°C/gas mark 4). Lightly oil a donut (or muffin) pan.
- In a medium bowl, whisk together the flours, sugar, cocoa, baking powder, and salt.
- In a smaller bowl, combine the applesauce, nondairy milk, vanilla, apple cider vinegar, and ¼ cup olive oil.
- Pour the applesauce mixture into the flour mixture and stir to combine.
- Mix the chocolate chips into the batter.
- Scoop the batter into a large resealable plastic bag or a pastry bag. If you’re using a plastic bag, seal it, and snip off a bottom corner of the bag.
- Pipe the batter into the donut or muffin pan, filling each cavity ⅔ full.
- Bake the donuts for 12 to 14 minutes. A toothpick inserted into the middle of a donut should come out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.