Who's up for a healthy Donut recipe!? (insert hands up emoji here)
I never used to have an interest in eating donuts because of my concerns of the effects of them on my body, these guys are known to be full of everything that the health gods say we shouldnt eat.
That was until, I moved to Los Angeles and came across a cute company that made Fonuts! Yup, fake donuts. Basically the same thing but Baked, Vegan and GF. Just imagine my eyes when I first heard of this, happiness couldn't begin to describe my feelings. It wasn't too long after I tried my first Fonut that I thought to myself, man I really could make these myself.. and so I marched on down to Williams Sonoma, bought myself a Donut mould and off I went.
This was my first attempt at a recipe, and I certainly am pleased with the result! I was all out of baking soda so next time around that will be included. The bananas give them a natural sweetness but I also added in some monk fruit sweetener which is made from (yes you guessed it - Monk Fruit). It's a low GI, no calorie sweetener that is a 1:1 sugar replacement and I'm a major fan of using this in my baking. If yo'd like to try some you can buy it here.
So guys, lesson for today is that Donuts don't need to be shamed, as long as you do em right. And when I say right I mean, baked not fried, and with none of that gluten, sugar or dairy that would usually be pumped into these perfectly round little gems of deliciousness.
Makes 8
What you'll need:
1/2 c almond flour
1/2 c brown rice flour
2 tsp cinnamon
1/2 tsp pink salt
1/4 c monk fruit sweetener
3 medium bananas
1 egg
2 tbsp melted coconut oil
For the topping
1/4 c toasted quinoa cereal (literally just toasted quinoa)
1 tbsp rice malt syrup (can also use maple syrup)
1 tbsp coconut oil
2 tsp cinnamon
What to do:
Preheat oven to 325 F on bake
In a food processor blitz together all your dry ingredients with the banana until you get a smooth, creamy consistency
Add in the egg and coconut oil, and process for another 30 seconds
Spoon mix into a piping bag (cab also use a glad bag with the corner cut off
Pipe the mixture into your donut moulds smoothing out the tops
Pop in the oven and bake for 14 minutes or until a skewer comes out clean when you stick it in
Remove from the moulds and let them cool off on a cooling rack
Prepare your topping by heating your rice malt syrup, coconut oil and cinnamon in a small saucepan, mix well, remove from heat and transfer to the fridge to allow to cool and thicken. (Only allow 5 minutes for this as you want the mixture to be runny enough for the quinoa to stick)
Once everything has cooled down, dip your donut in the caramel mixture then directly into your toasted quinoa, continue this for the whole batch.
Once they're set store in an airtight container in the fridge
Enjoy x
Comentarios