Doughnuts, but make them healthy! I have personally had some wild cravings for doughnuts lately and haven't caved until today, because these are the kind you doughnut wanna beat yourself up about!!
- 4 eggs (substitute for 4 flax/chia seed eggs for vegan version)
- 60ml (1/4 cup) melted coconut oil
- 60ml raw honey or maple syrup
- 120ml (1/2) cup apple cider vinegar *with the mother
- 130g (1 cup) almond/coconut/walnut/tigernut flour *experiment with different flours or use a blend
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- A generous pinch of sea salt
- Optional 25g cacao powder for chocolate doughnuts *you could do half and half, in which case have two bowls for the dry ingredients, one with the cacao powder and one without. You may need to add a splash of dairy-free milk to the cacao mix
- 2 tablespoons melted coconut oil
- 1 block FUNGIRL
- Pinch of sea salt
- Optional dash of maple syrup for sweetness
Toppings (optional but recommended)
- Rose petals
- Cacao nibs
- Preheat oven to 180degrees Celsius and lightly grease a donut mould tray with coconut oil.
- In a bowl, whisk together the eggs, melted coconut oil, honey or maple and apple cider vinegar.
- In another bowl, sift in the flour, cinnamon and baking soda (add the cacao powder here if using). Add the salt and mix to combine.
- Slowly add the wet ingredients to the dry and mix gently but thoroughly until combined *do not be alarmed by the runniness of the batter, or the smell of the apple cider vinegar! If using cacao powder, you may need to add a splash of milk at this point.
- Pour batter into the moulds and bake for 10 minutes or until golden around the edges. Remove from the oven and allow to cool in the moulds - this is very important as the donuts will break if you try to remove them before they have cooled. If you have any batter left over, repeat the process.
- While the donuts are cooling, make the chocolate drizzle by melting your Fungirl in a pan with the coconut oil, salt and maple syrup if using.
- Dip the cooled donuts in the melted chocolate then add your toppings while the chocolate is still wet. Then, spread them out on a large plate or chopping board to allow the chocolate to set.
- There's nothing left to do but devour them! If, by some miracle, there are any leftover, keep them in a sealed container on the benchtop (or in the fridge if you're in a hot climate) for up to 3 days.
Recipe by Hannah Trueman