I made some pear donuts this morning, fried a couple of fritters from the dough as well. While I found them sweet enough without a glaze, I know my daughter-in-law and grandson will prefer them with one. Took me several tries to find the glaze I wanted on my blog so I thought putting the several I’ve used in my blogs in one place might be a good idea. So here they are – ones used cold after baking and the Honey Bee Glaze that’s baked on the dough.
Maple Glaze
In a small bowl whisk together:
1/4 cup vegan margarine (I use Earth Balance soy free)
1/2 cup powdered monkfruit sweetener (Lakanto makes one that Whole Foods or Amazon carries)
2 tablespoons maple syrup
1 teaspoon non-dairy milk
1/2 teaspoon vinegar
2-3 shakes of salt (or a dash!)
When the donuts are still warm, dip one side into the glaze.
Standard Confectioner’s Sugar Glaze
Whisk together for a thin glaze:
1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)
2 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
OR for a thicker glaze:
6 tablespoons vegan margarine
1/2 teaspoon vanilla extract
1 cup sugar-free confectioners’ sugar
1-2 tablespoons non-dairy milk
If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white). Pour over or dip donuts in glaze.
Honey Bee Glaze
In a small bowl whisk:
1/2 cup agave nectar (or date syrup or coconut nectar)
1/4 cup non-dairy milk
1/4 cup avocado oil
1/4 cup honey
1/2 cup crushed nuts, sesame seeds, or hemp hulls (Optional)
Pour over unbaked dough and bake per recipe directions.
cookingwithoutallergens 