So before we can get into the most epic baked/gluten free/dairy free/vegan/refined sugar free donut recipe, we need to have the age long debate of how you spell it; DOUGHNUT or DONUT?? I'm still not sure why there are two spellings or which one is correct, and although the 'doughnut' spelling makes sense as it is made of dough I just can't justify putting the work 'ugh' into the name of these insane guilt-free treats! So DONUT it is! Donut hate me pls I beg! (I'll try and stop with the puns now, but I make no promises!)
Anyways back onto why we are here in the first place; THE FOOD! I've given you sushi donuts and I've made the classic yummy-yet-fried donuts but what I am so excited to give you are these donuts!! Some of you may know that I'm intolerant to dairy and gluten, and I'm not supposed to have sugar (well who is?) but I also have the worlds biggest sweet tooth! I swear I could eat chocolate all day! So my idea was to create yummy donuts to celebrate #nationaldonutday that everyone could enjoy! So whether you're trying to be more healthy, allergic to life or are just intrigued by these alternative donuts, come and join my donut party!
I did a lot of looking at other blogs online to get some recipe ideas, however most had tonnes of ingredients and pretty much all contained banana (my mortal enemy!). I was also conscious that a lot of healthy baking recipes use nuts but as so many people are allergic I really wanted to make this nut-friendly as well! Not a hard task, right??? But I managed it and although I can't say I'll never want to eat a Krispy Kreme again, these are a solid way to curb your cravings without letting your healthy and allergy friendly eating go out the window!
Healthy-ish Donuts (makes 5-6 )
Ingredients
135g GF oats, blended into a fine powder
15 pitted Medjool dates, soaked in hot water for 10-15mins
120ml cup non-dairy milk (I used almond milk)
1tsp baking powder
1tsp baking soda
1tsp nutmeg/cinnamon (optional)
1tsp lemon juice
1tsp vanilla extract
2tbsp cornstarch
Method
Drain the dates of the water. In a food processor blend the dates with the dairy free milk, lemon juice and vanilla extract. In a separate bowl combine the ground oats, baking powder, baking soda, cornstarch and nutmeg/cinnamon if using. Add the wet to the dry ingredients until a thick batter is made. Grease a donut tray with coconut oil, or if you don't have then use a muffin tin and make donut 'holes'. Put the batter into a piping bag or ziplock and squeeze it into the tray. Bake at 180C for 20mins. Allow to cool before removing from tray and topping.
For the Topping:
I made a raw chocolate glaze using 1/4 cup melted coconut oil, 3tbsp maple syrup and 1/4-1/2 cup cacao until you get a thick my runny glaze and then topped some with crushed nuts, melted nut butter or coconut shavings
Much Love
I did a lot of looking at other blogs online to get some recipe ideas, however most had tonnes of ingredients and pretty much all contained banana (my mortal enemy!). I was also conscious that a lot of healthy baking recipes use nuts but as so many people are allergic I really wanted to make this nut-friendly as well! Not a hard task, right??? But I managed it and although I can't say I'll never want to eat a Krispy Kreme again, these are a solid way to curb your cravings without letting your healthy and allergy friendly eating go out the window!
Healthy-ish Donuts (makes 5-6 )
Ingredients
135g GF oats, blended into a fine powder
15 pitted Medjool dates, soaked in hot water for 10-15mins
120ml cup non-dairy milk (I used almond milk)
1tsp baking powder
1tsp baking soda
1tsp nutmeg/cinnamon (optional)
1tsp lemon juice
1tsp vanilla extract
2tbsp cornstarch
Method
Drain the dates of the water. In a food processor blend the dates with the dairy free milk, lemon juice and vanilla extract. In a separate bowl combine the ground oats, baking powder, baking soda, cornstarch and nutmeg/cinnamon if using. Add the wet to the dry ingredients until a thick batter is made. Grease a donut tray with coconut oil, or if you don't have then use a muffin tin and make donut 'holes'. Put the batter into a piping bag or ziplock and squeeze it into the tray. Bake at 180C for 20mins. Allow to cool before removing from tray and topping.
For the Topping:
I made a raw chocolate glaze using 1/4 cup melted coconut oil, 3tbsp maple syrup and 1/4-1/2 cup cacao until you get a thick my runny glaze and then topped some with crushed nuts, melted nut butter or coconut shavings
Much Love
x
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