It's doughnut time!
I dough-nut know about you but I love doughnuts. But turns out it's not mutual.
Packed with refined white sugar, white flour, all that oil...
I decided it's healthy makeover time because I just can't live without doughnuts. Sounds dramatic but it's true.
So here's to a doughnut recipe that's pretty darn good…and good for you!
For the doughnuts
70g gluten free oats
6 medjool dates
1 1/2 tbsps maple syrup or date syrup
100g smooth or crunchy peanut butter
1/2 tsp vanilla bean paste
1 1/2 tbsps water
1 tbsp Well + Happy cacao powder
50g mix of blueberries, cranberries and raspberries
For the icing
2 tbsps peanut butter
2 tbsps maple syrup
1/4 tsp vanilla bean paste
3/4 tsp Well + Happy cacao powder
1 tbsp melted coconut oil
Choice of toppings (I went for freeze dried raspberries, crushed nuts, goji berries and coconut)
(You will need doughnut moulds for this recipe)
1. Put the oats in the food processor and blitz up until roughly ground.
2. Add the dates until these are mixed with the oats
3. Add the almond butter, vanilla bean paste, cinnamon, maple syrup and water until soft dough is formed. Take out and place into a bowl.
4. Add the raspberries, blueberries and cranberries and mix well with a wooden spoon
5. Break the dough into separate balls and press each ball into a ring doughnut mould with your fingers
6. Put the moulds into the freezer for around 20 mins
7. Meanwhile make the icing! All you have to do is place all the ingredients into a bowl apart from the coconut oil and mix well. Stir the coconut oil in at the end.
8. After 20 mins take doughnut moulds out of freezer and carefully remove the doughnuts
9. Place the doughnuts on a baking tray lined with greaseproof paper
10. Cover the top of each doughnut with the icing
11. Place the tray of doughnuts in the freezer for 2 1/2 hours
12. Remove from the freezer 5 minutes before eating them
They will keep in the freezer in a suitable freezable container for about a month!