Marfigs' Munchies

Adventures in vegan eats and feats

Breakfast doughnuts


Ack! I’m falling behind with everything in life thanks to school starting back up and exam studying going on and on forever, but I have to share this bit of munch since it’s what kept me going today in between rushing from place to place. It’s a super dense, tasty and very much made to be an any-time snack. I’ve named these breakfast doughnuts since I had them for second breakfast, but there’s no shame in filling them with hummus and pesto for a savoury dinner dish with salad even or nice-cream and date paste for something sweet!breakfastdoughnutsplash

At some point I had a banana crisis in the house, and now the fridge is overflowing with them! I know that’s a very first world vegan problem, but with the heat pounding down, even on rainy days, everything is now in the cooler and I’m realizing more and more that I either need to be more prudent or else get another fridge (guess which one I’m voting for!). Still, sometimes one needs to clean out the cupboards and use up excess, and this is where these doughnuts come in. breakfastdoughnut1They are definitely not your traditional, pillowy doughnuts, thanks to the buckwheat flour, but are instead dense, which is what I need for fuel on the go. If you want them all poofy replace the buckwheat flour with some all-purpose GF and add another tsp of baking powder and non-dairy milk to the desired consistency. breakfastdoughnut2These doughnuts, apart from being a practical way of making space in the fridge, were also an excuse to use my new doughnut pan! I’ve spent a few years looking for one and finally caught it and indulged my inner food freak. I’m not a big fan these days of the traditional doughnut, thanks to some serious overdoses as a kid, but I love the whimsy of the shape and the versatility of the end result. breakfastdoughnut8 breakfastdoughnut3Ingredients (makes 6):

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 2 TBSP flaxseed powder
  • 1/2 cup sweetener/sugar of choice
  • 3/4 cup non-dairy milk
  • 1/2 cup peach purée
  • 2 tsp cardamom
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • pinch salt
  • 2 tsp vanilla extract
  • 1 TBSP apple cider vinegar
  • 1 tsp lemon juice


  1. Preheat oven to 180C and spray a doughnut pan.
  2. Mix your dry ingredients, then add the wet and stir til just combined.
  3. Spoon into the doughnut pan and smooth out with the back of a wet spoon.
  4. Bake for 12 – 15 minutes until slightly crisp.
  5. Let it cool somewhat and then transfer to a cooling rack until the bottoms are dry.
  6. Store in the fridge.

breakfastdoughnut4Nom nom! I stuffed two with PB, bananas, hemp seeds, jam and dried blueberries and oh goodness it was good! I admittedly had to scarf it down quite quickly but it can be whipped up in less than 20 minutes so I’m not too concerned – this is happening again this weekend. 😀breakfastdoughnut5 breakfastdoughnut6This weekend also marks the big 3-0, although I’m not too jazzed or anything. To be honest I’d rather celebrate a degree and have a stack of pancakes or mouthful of doughnuts than a big to-do, which is why I’m going to be super relaxed and go to the food market with Man-thing and family and then hit the books hard after that, since studying unfortunately doesn’t happen through visualization or anything magical like that. :p
breakfastdoughnut7Speaking of which, off I go to study! The water has boiled for more coffee and I can’t procrastinate any more. For study breaks these days I have my absolutely gorgeous kitties as well as my fosters, and their cuddly good vibes always help refresh my mind and remind me that I’m working for them! (more money = more cats, nay? :D)IMG_1554

18 thoughts on “Breakfast doughnuts

  1. Pingback: Vegan Meal Plan #3 - Vie De La Vegan

  2. Happy -past- birthday! I’m a Capricorn too! (December) This recipe made me groan ‘Okay fine I’ll buy a donut pan’ seriously! I’ve been debating it for years and thought I’d decided to go without one but I gotta try these!


    • Hi Lysette, thank you! 😀 I’m always curious what people are – whenever I’m been pedantic or pig-headed it’s at least like phew, I can blame it on the stars!

      *glee glee* doughnut pans are a must! There is a recipe coming up in a little chocolate ebook I’m working on that you simply must try, even if you do that before this one! Doughnut pans are so awesomesauce because the contents don’t have to be unhealthy 🙂 Remember that you can go wild and add more sweetener or liquid to your batter depending on your tastes – I’m on the frugal side with both, and prefer to amp up the spices instead.


  3. This is such a good idea!


  4. You are so creative, my friend! Waw! What a genius tasty idea to make them more savory, right? Yummm!


  5. I’m breaking out my donut pan now! Gorgeous kitties!! Best to you and your studies!


  6. Hi Margaux, do you think you could sub the rice flour for oat flour or just GF flour? thanks 🙂 and can i use something else instead of peach puree? i can’t have apples so not sure what I can use as substitute if possible? Hope you have a lovely 30th! ali x


    • Hi Ali! You could definitely sub if for any GF flour as long as you have your flax or whatever binder you wish 🙂 I usually love to use carrot purée (from the baby food section!) to replace fruity purées or else pumpkin, although the latter has its own taste. Carrot is actually pretty neutral, but you can also try sweet potato and just add a splash more soy milk if you like.

      Thank you! I’m going to stuff my face with falafel and cake 😀


      • Oh my goshhh what a great idea with the baby food, genius! Ha thank you! Can’t wait to make them x


        • According to my grocery receipts I have at least a dozen babies… food babies that is! ;p

          Let me know how they turn out! You can always modify the spices if you prefer a different flavour blend according to whichever purée you choose 🙂


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