Sweet Tooth

Don't freak — but these donuts are made with beans. OG vegan baker Erin McKenna weighs in how to make the perfect dairy-free treat to dunk in your morning Joe.

The Yummy Stuff: 

1/3 cup garbanzo-fava bean flour
3/4  cup rice flour
1/2 cup potato starch
1/4 cup arrowroot
1 cups vegan sugar
1 1/2  teaspoon baking powder
1/8 tsp baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup melted coconut oil 
6 tablespoons applesauce
1/4 cup vanilla
1/2 cup hot water 

1 cup unsweetened coconut milk 
1 1/4 cup dry rice milk powder 
1/3 cup agave nectar
1 tablespoon vanilla extract  
1 3/4 cup melted coconut oil 
1 tablespoon lemon juice

Instructions: Preheat oven to 325 degrees. Brush donut trays with coconut oil and set aside. In a medium bowl measure in flour, potato starch, arrowroot, sugar, baking powder, salt, baking soda, xanthan gum and whisk. Pour in oil, applesauce, vanilla and hot water and continue mixing until batter is smooth. Using a melon-baller or tablespoon, drop 2 tablespoons of batter into each donut mold. Using a toothpick spread batter evenly around mold. Continue until all molds are full. Place in oven for 8 minutes, rotate and continue to bake for another 7 minutes or until donuts are golden brown. Remove donuts from the oven and cool for 15 minutes. Run a knife around the donuts in the mold, lift them out and place them on a cookie sheet. 

For Icing: Combine the coconut milk, rice or soy milk powder, agave nectar and vanilla extract in the bowl of a food processor and blend on medium speed until thoroughly combined. about 1 minute.  With the processor running, gradually add 1 cup of the oil and the lemon juice and process until thoroughly blended. Add the remaining coconut oil and process 1 minute more.
Dip donuts liberally in vanilla glaze and top with sprinkles, cinnamon sugar, toasted or cookie crumbles.