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We still had an abundance of apples leftover from last week’s mini apple pie adventure. While I wanted to make more pies because the crumble topping is the stuff dreams are made of, it wouldn’t have been right to eat three pies in one day again. Because that’s what I do. It happens with every dessert we have in our home… I make four pies, Mitz eats one, I eat three. When I buy four Whole Foods cookies, I have every intention of sharing evenly, I really do. Yet somehow I end up eating three before he even sees the bag. It’s a problem. I know. Speaking of Whole Foods, a few months ago they were selling vegan donuts and I stuffed my face with two – before I got to the checkout line. I’ve been looking for it every time I return but being the tease Whole Foods is, I never saw it again. So the other day, I decided I was going to make my own donuts. It’s been way too long since I’ve had one of those delightful little desserts. I was still craving the crumb topping of the apple pies so I thought “let’s combine the two” – Baked Apple Streusel Donuts was happening.
I didn’t have any yeast on hand and, frankly, I’m an impatient baker. So I opted for a no-rise, no wait concoction. I had these donut pans already which bake the perfect sized donuts. Not too big, not too small, just right. You can get them cheap on Amazon or your local craft stores like Micheal’s or Joann’s in the baking section. The result of my home made vegan donut endeavor?
Highly addictive crumb topping.
Best of all, they are so incredibly quick and easy to make. I planned on sharing some with a friend the next day… but see, what had happened was, there were only three left.
Make these donuts. Today. Then come back and tell me all about it!
*Note: Please follow instructions for sea-level VS high altitude adaptions.*