If you follow me on Instagram, you’ll have read this post that I wrote a couple of days ago…
“Ever since coming home after attending the third annual Food Book Fair in Brooklyn last week, I’ve had a lot to think about in terms of how I really want to structure my blog, and what to work on this summer to create not only a sustainable relationship between the site to readers but in the long run, the blog in relation to me and my changing interests, as well. What kind of message do I want to send out, and what do I want to advocate for? For now, an old project remains that I’m still 100% stoked about: plant-based pastries.”
Between this whole blog-restructuring I want to do plus school finals clawing away at all my time, I haven’t been writing a lot of full posts recently. So I definitely knew I wanted to start up again with a plant-based pastry recipe, so I’m easing myself back in with an old one I developed a while back. There used to be days where all I did was develop new pastry recipes.. and it was so much fun. I have sketchbooks filled completely with an equal amount of awkward sketches, batter stains and illegible handwriting.
This recipe is also from a time where I baked out of my garage with my toaster oven. Since I was usually just cooking and baking for myself at the time, I was obsessed with the idea of developing single-serving pastry recipes, and would try to scale down all of my ingredients, and eventually the oven got included into the equation. (because baking one doughnut for just 15 minutes made firing up the big kitchen oven seem like a huge waste). This is a plant-based and allergen-free baked doughnut recipe complete with chocolate frosting. If you’ve skeeved about the idea of using avocado in the frosting, my chocolate ganache recipe works perfectly too, as shown below (that’s a photo from the first time I made this recipe! Featuring one of my first handmade ceramic spoons, too.)
- 1/2 ripe plantain (115g)
- 1 large egg
- 1/2 teaspoon coconut oil + another 1/2 teaspoon for greasing
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon raw honey
- 1/8 teaspoon baking soda
- 1/4 teaspoon apple cider vinegar
- pinch of sea salt
- 1/2 ripe avocado
- 1 tablespoon 100% cacao powder
- 2 teaspoons raw honey
- pinch of sea salt
1. Begin by preheating the oven to 350 degrees, and greasing a mini fluted pan with 1/2 teaspoon of coconut oil.
(I have no idea where to source the mini fluted pan, my mom bought it for me from Hong Kong a long time ago.. If anyone knows where it can be purchased online, please let me know and I’ll post it here!)
2. Simply dump all the ingredients in your blender… And blend until smooth and no lumps remain.
3. Pour into your greased pan and bake for 15 minutes at 350 F degrees.
There she is. Truly magical considering the simplicity of the ingredients! No flour of any kind.. no nuts.. no powdered starches and not even coconut flour!
4. To prepare the frosting, combine the avocado, cacao powder, honey and a tiny bit of salt and mix well. Tiny avocado chunks will remain so If you really wanna hide the avocado, give the whole thing a whirl in the blender!
If you wanna make it a lil fancier.. slap on some fresh fruit! I highly recommend berries.. but I didn’t have any so instead put these chubby banana slices on mine.