Low Sodium Soy Sauce or Tamari 3 Tablespoons (45ml)
Liquid Smoke 2½ Tablespoons (37ml)
Maple Syrup 2 Tablespoons (30ml)
Brown Sugar 1 Tablespoon (15g)
For the Maple Glaze:
Sifted Confectioners Sugar 1½ cup (190g)
Plant Milk 1 Tablespoon (15ml)
Maple Extract 1 teaspoon (5ml)
Instructions
For the cake donut batter combine the ground flax seed with hot water and whisk smooth
Let stand for about 5 minutes to thicken to a paste
In a large mixing bowl combine the room temperature plant milk & vinegar stir to combine let stand 5 minutes to thicken
Add the melted coconut oil, vanilla extract, brown sugar, flax paste & salt to the plant milk and whisk smooth
Add the sifted flour & baking soda and whisk smooth.
Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
Bake in a preheated 325°F oven for approximately 8 - 12 minutes for the mini's & possibly 18 minutes for the larger or when they are springy to the touch when you gently press the centers
for the Coconut Bacon recipe: Combine all the coconut bacon ingredients together in a large bowl distributing evenly and coating well
Layer onto a sheet pan and bake in a preheated 325°F oven for approximately 10-20 minutes checking throughout baking and tossing to make sure it bakes evenly
Prepare the icing sugar glaze by whisking the confectioners sugar with the plant milk & the extract
Dip the cooled donuts in glaze and then into the crispy coconut bacon
Notes
Maple Bacon Donuts can be stored at room temperature for up to 1 week wrapped loosely to prevent drying out.
Freeze un-iced donuts for up to 1 month wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/maple-bacon-donuts/