Yum yum yum. Who here is not attracted by the cute shape of a doughnut? Especially when all covered in a sweet sticky frosting and sprinkled with crunchy toppings. Before you know it, your hand is already reaching out for one. Or two.
Good thing about these doughnuts is that they are anything but dough-nuts and they are also anything but traditionally prepared. They are made with whole, nutritious ingredients, no deep frying in sight, and also made with natural sweeteners that are kind to our bodies. They are also hiding few spices with anti-inflammatory properties such as ginger and turmeric. Yes, you can sink your teeth into them without feeling guilty about it.
If you can get your hands onto some fresh young coconut meat, get some and whip up the frosting too. It is beautifully creamy and a perfect match for the doughnuts. If you cannot get any, I reckon coconut yogurt might work well too or ‘cream cheese’ made of cashews with a bit of water, lemon and sweetener blended until creamy and slightly runny.
- 100 gr cashew meal
- 50gr linseed meal
- 3 TBSP chia seeds
- 1/2 cup water
- 7 Medjool dates
- 2 TBSP lemon zest
- about 1 TBSP grated ginger (or to taste)
- 1 tsp turmeric
- For the frosting:
- meat of a young coconut
- 2 TBSP good quality coconut oil, melted
- 2 TBSP liquid sweetener of choice
- Toppings: cacao nibs and grated almonds
- Mix the linseed with the water and let sit for 1-2 minutes until it thickens.
- Mix cashew meal with chia seeds, lemon zest, ginger and turmeric.
- Add the linseed water mix to the rest of the ingredients and mix by hand until you have a sticky ‘dough’.
- Roll pieces of dough into balls, slightly flatten them then make a hole in the middle.
- Refrigerate for about 20-30 minutes before frosting.
- To make the frosting add all the ingredients to a blender and whiz them up until creamy and soft.
- Refrigerate the frosting for about 10-15 minutes to firm up.
- Frost the doughnuts and add toppings.
- Best served chilled.