Farm To Table Baked Veggie Chocolate Donuts

Whaaaat??? Chocolate Veggie Donuts, yes, that's right! These Farm to Table Donuts are packed with veggies and sweetened with raw cream honey. I recently was hosted at Hockey Valley Resort in Orangeville, Ontario where their farm to table concept won me over. The y have a garden just under 2 acres and grow organic veggies that their Chef uses in their Cabin Restaurant to create local and seasonal dishes. Not only do they grow their own veggies but they produce their own organic cream honey that is absolutely delicious. These donuts were inspired by my visit and the gifts of their farm zucchini, Paris Market Carrots and creamy honey. These donuts take no time and they are absolutely decadent and addictive. So go ahead, eat your veggies!!😊 

With love Irene 

xoxo

Ingredients:

½ cup softened unsalted butter

5 tbsp cup quality raw cream honey

2 large eggs, beaten

1 tsp pure vanilla

13/4 cup all-purpose flour 

1/4 cup cocoa 

11/2  tsp baking powder

½ tsp baking soda

Pinch of salt salt

1 cup zucchini, finely grated and strained from their liquid

1/2 cup heirloom carrots, finely grated

2.5 oz (1/2 cup) dark chocolate chopped

Candied Carrot Garnish

1 cup paris market carrots or yellow carrots, thick grated

3/4 cup water

3/4 raw sugar + 2 tbsp 

Chocolate Orange Liqueur Ganache

8 oz of quality dark chocolate

1/2 cup whipping cream

1-2 tbsp hazelnut or orange liquor (optional)

Preparation:

to make candied carrots, in a medium sauce pan, add sugar and water and bring to a boil until sugar has dissolved. Reduce heat to low and simmer for 2 minutes. Stir in carrots and bring to a simmer and continue simmering for 6 mins. Remove pot from heat and let cool. Strain carrots from their liquid and 

spread on parchment paper. Sprinkle with additional sugar and let stand to

cool.

To make donuts, Preheat oven to 375F. Butter 2 standard sized donut pans

(6 donuts per pan)

In a large bowl, beat butter and honey well until fluffy, about 2-3 mins.

Add eggs one at a time and beat well after each egg.

Beat in vanilla until well blended.

In a separate bowl, add in flour, cocoa, baking powder, baking soda, salt  and

mix well. Whisk flour mixture with wet mixture.

Add in zucchini, carrots and mix well for 1 minute until batter has loosened.

Add chocolate and mix well.

Spoon batter into donut pans, about 2 tbsp per donut. Using your spoon, 

spread batter evenly in pan to ensure an even baked donut. You can also tap

your donut pan gently on the counter a few times to even out the batter.

Place in preheated oven and bake for 8-10 minutes. Donuts should spring

back when lightly touched. Remove from oven and let stand for a few

minutes before remove them from pan. Place on wire rack to cool.

To make ganacheMelt the chocolate in a double boiler and allow to cool

until tepid. Blend in the whipping cream and liqueur and mix well until until thick and chocolatey. Poor in a medium bowl.

Dip the top of each donut in the glaze and place back on wire cooling rack until glaze has set, 5-6 minutes. Sprinkle tops with candied carrots and serve with leftover ganache for extra dipping!! 

SERVINGS 12 donuts| PREP & COOK TIME approx. 45 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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