Doughnuts, Doughnuts, Doughnuts!
Updated: Jul 29, 2021
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.
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℉
In a large mixing bowl, mix dry ingredients together. In a separate mixing bowl, mix the wet ingredients. Combine both
Pour the batter into a piping bag and half fill each hollow in a doughnut mould
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
Place the tahini in a bowl. Add the orange blossom water followed by the maple syrup and whisk
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
Melt the chocolate in a bowl placed over a pan of simmering water
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!