White Chocolate Dipped Donuts

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 cup almond flour, *see note below if nut-free
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 1 tbsp vanilla extract
• 1/4 cup dairy-free milk
• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 1 tbsp apple cider vinegar
• 1/4 cup oil (avocado, coconut, olive, etc.)
• 1 cup PASCHA Vegan White Baking Chips
• Beetroot powder (optional)
• Edible flowers (optional)

Directions:

• Preheat oven to 350 F.
• In a mixing bowl, whip aquafaba until peaks form. Set aside.
• In a separate mixing bowl, whisk together the maple syrup, apple cider vinegar, applesauce, oil, dairy-free milk, and vanilla extract until combined,
• Add the gluten-free flour, almond flour, baking soda, baking powder, and salt. Mix.
• Fold in the whipped aquafaba and pour batter into donut pan until full. Bake at 350F for 15-20 minutes, or until golden brown and set.
• Let cool.
• Melt PASCHA White Baking Chips and add beetroot powder if desired.
• Dip each donut into melted chocolate and let set.
• Top with edible flowers or other decorations, ENJOY!

*If nut free, replace the 1 cup almond flour with 1/2 cup coconut flour.

Double Chocolate Donuts

Ingredients:

• 1 tbsp Ground Chia Seeds
• 3 tbsp Water
• 1 cup Gluten-Free Flour
• 1/2 cup PASCHA Natural Organic Cocoa Powder
• 1/2 cup Cane Sugar
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/3 cup Coconut Oil, melted
• 1 cup Rice Milk
• 1 tbsp Lemon Juice
• 1/2 cup PASCHA 85% Cacao Chocolate Chips
• 1/3 cup PASCHA Vegan White Baking Chips

Directions:

• In a small bowl, mix together the ground chia seeds and water and set aside to thicken.
• In a mixing bowl, combine the gluten-free flour, cocoa powder, cane sugar, baking powder, baking soda, and salt.
• Add the melted coconut oil, rice milk, chia seed mixture, and lemon juice. Stir well.
• Bake at 350°F until set, about 15 minutes.
• Let the donuts cool completely.
• Melt the PASCHA 85% Chocolate chips and dip each donut.
• Melt the PASCHA White Baking Chips and place in a piping bag. Pipe over top of each donut.

Matcha White Chocolate Glazed Donuts

Ingredients:

• 2 eggs, separated
• 1 cup rice milk 
• 1 tbsp apple cider vinegar
• 1/3 cup avocado oil
• 1 1/2 cups gluten-free all purpose flour 
• 1/4 cup arrowroot or tapioca starch 
• 1/2 cup coconut sugar
• 1/2 tsp salt
• 2 tsp baking soda 
• 3 tbsp matcha powder (or more for more matcha flavor)
• 1 bag PASCHA Vegan White Baking Chips, melted

Directions:

• In a standup mixer, whip the egg whites until stiff, set aside.
• In a mixing bowl, whisk together the egg yolks, rice milk, vinegar, and oil. 
• In a separate bowl, combine the all-purpose flour, starch, coconut sugar, salt, baking soda, and matcha powder.
• Add the wet ingredients with the dry and mix well. Fold in the egg whites carefully. Do not over mix, a few lumps are fine.
• Bake at 350F until risen and fully baked. About 10-15 minutes
• Melt PASCHA White Baking Chips and glaze the donuts once cool. ENJOY!

Butternut Squash Donuts

Ingredients:

• 4 pitted medjool dates
• ½ cup maple syrup
• 160 mL can coconut milk
• ¾ cup roasted butternut squash
• 1 ½ cups oat flour
• ½ cup coconut flour
• 2 tsp baking powder
• 2 tsp cinnamon
• ½ tsp salt
• 1 tsp ground ginger
• 2/3 cup PASCHA 85% Cacao Dark Chocolate Chips

Directions:

• In a blender, add dates, maple syrup, coconut milk, and squash. Blend until creamy.
• Add oat flour, coconut flour, baking powder, cinnamon, salt, and ground ginger. Blend to combine.
• Add PASCHA Chocolate Chips and stir well.
• Place batter into lightly oiled donut pan.
• Bake in the oven at 375F for 15-20 minutes.
• Take out of pan and drizzle with melted PASCHA Chocolate. 
• ENJOY!