Growing up St. Patrick’s Day was a family day. People went in and out of my grandparent’s home, enjoying the company, food and drink. I’m glad it was never about St. Patrick himself, he seemed like a bit of aÂ masochisticÂ kind of dude (being he was enslaved and whisked away from Britain to Ireland to tend sheep, escaped, and then went back. Freak.). Also, in case you didn’t know, most missionaries and those converting pagans to Christianity in those times were generally not nice and polite about it.
I never really got the whole “dress in green so you don’t get pinched” or others getting all drunk andÂ disheveledÂ in the name of someoneÂ else’sÂ heritage. I don’t get wrecked on Cinco De Mayo, but then again I don’t get tore up on St. Patrick’s Day either even if I am half Irish. Being brought up in an Irish household (full of alcoholics) it was more about family, because honestly drinking was every day.
But I wanted to use a green background today and I’ve been working on a new basic donut recipe. Frost these green and call me festive.
Basic Vanilla Vegan Baked Donut Recipe
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 tsp baking spice or cinnamon
- 1/2 cup almond milk
- 1/2 tsp apple cider vinegar
- 1/4 cup margarine melted
- 1 tsp vanilla extract
- Preheat oven to 350ÂºF
- In a small bowl combine the almond milk and apple cider vinegar. Let it curdle. Combine dry ingredients in a large bowl. Add all of the wet ingredients to the dry mix including the vegan buttermilk.
- Using a pasty brag, fill your nonstick donut pans halfway and bake for 10-12 minutes for mini donuts or until a toothpick comes out clean and they aren't so shiny on top.
- Once done, remove from the oven and immediately flip the pan onto a wire cooling rack.
- Option 1: Coat them in cinnamon sugar when still hot.
- Option 2: Dip them in a glaze of powdered sugar and almond milk once cool.