Doughnuts, Doughnuts, Doughnuts!

Occasionally we branch out from raw brownies and fill our treat jars with other delicious snacks...

These gluten and dairy-free, almond and amaranth doughnuts hit the spot on the right side of chewy, topped with 2 different glazes; chocolate + cardamon and tahini + orange blossom.

RECIPE

For the doughnut batter

1 cup ground almonds

(We use organic Spanish almonds)

½ cup amaranth flour

½ tsp bicarb of soda

½ tsp baking powder

½ cup coconut sugar

¼ cup plant milk

2 whisked eggs or 1 tbsp soaked chia

Preheat your oven to 180℃/350℉

1. In a large mixing bowl, mix dry ingredients together. In a separate mixing bowl, mix the wet ingredients. Combine both

2. Pour the batter into a piping bag and half fill each hollow in a doughnut mould

3. Put the doughnuts into the oven and bake for 12 to 15 minutes, or until golden. Take out of the oven and put the doughnuts on a wire rack to cool before glazing

For the tahini + orange blossom glaze

¼ cup tahini

1 tsp orange blossom water

1 tbsp maple syrup

1 tbsp water

1. Place the tahini in a bowl. Add the orange blossom water followed by the maple syrup and whisk

2. Slowly add the water, gently whisking until syrupy consistency

For the chocolate + cardamom glaze

50g chocolate (we use 70% dark)

1 tsp ground cardamom

1 tsp plant milk

1. Melt the chocolate in a bowl placed over a pan of simmering water

2. Add the cardamom followed by the milk and stir until it thickens

Dip the cooled doughnuts in the glazes and play around with decorating (we used marigold flowers, rose petals and cacao nibs). Enjoy!