Vegan Ginger Peach Donuts


Recipe by Kelly Jones of Eat Real Live Well

Serves 42-48

1⁄2 c non-dairy milk
1 tbsp apple cider vinegar (or white vinegar)
1 tbsp avocado oil (or olive oil, or another vegetable oil)
1⁄2 c pure maple syrup
1 tsp vanilla
2 c whole wheat flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1 tsp ground ginger
Leftover liquid from Libby's® Peach Slices
1⁄2 tsp ground ginger
1 tsp vanilla extract
2 tbsp maple syrup

Heat oven to 350 degrees F. 

Drain liquid from Libby's® Peach Slices and reserve for the glaze. Add heaping half cup of Libby's® Peach Slices to food processor and blend until smooth. Dice the remaining Libby's® Peach Slices and set aside.

Whisk milk, oil, and apple cider vinegar in medium bowl until slightly frothy. Stir in pureed peaches, 1/2 cup of maple syrup and vanilla extract.

Whisk flour, baking powder, salt and ground ginger in separate bowl. Add wet ingredients to dry ingredients, stirring just until incorporated. Finally, add diced peaches, stirring in gently

Spray mini donut pan and/or mini cupcake pan (for donut holes). Add 1 tablespoon of mixture to each slot (or fill no higher than 3/4 full). Bake for 6-7 minutes, or until firm to the touch.

While donuts are baking, heat pan over medium and add liquid from the can of Libby's® Peach Slices as well as vanilla and maple syrup. Stir until it is reduced to a glaze, between 6-10 minutes. Sprinkle ground ginger in and stir well.

After letting donuts sit about 5 minutes, remove from tin and let cool. Drizzle glaze evenly over donuts and enjoy!