‘In a world of plain bagels, be a donut with sprinkles’
This is a recipe from Matthew Kenneys Food Future Institute. It uses aquafaba instead of egg to lighten the batter. It is gluten, yeast, dairy and refined sugar free. It is also baked instead of fried, so guilt free too! It tastes a bit like a rich brownie, gooey, dense and moist. Even the glaze is full of antioxidants and tasty health ingredients.
Vary the toppings to match your taste. I added coconut, cocoa nibs, rose petals and quinoa puffs. Mr B liked the coconut the best and I like the cocoa nibs for more antioxidants and a contrast in texture.
Ingredients
Serving: 12 Donuts
For the donuts
- 70g Aquafaba
- 1 tsp Cream of tartar
- 110g Almond Milk
- 60g Refined coconut oil, liquid
- 63g Sugar
- 60g Maple syrup
- 1 tsp Vanilla extract
- 3g Salt
- 80g Unsweetened applesauce/fruit puree
- 10g Baking powder
- 4g Baking soda
- 70g Raw cocoa powder, sifted
- 140g Almond flour
- 170g Gluten free flour
For the chocolate icing
- 90g Refined coconut oil, liquid
- 45g Maple syrup
- 60g Unsweetened cocoa powder, sifted
- 2g Salt
- 5g Vanilla extract
Method
Preheat the oven to 375F and lightly grease two doughnut pans.
In a small mixing bowl, vigorously whisk the aquafaba and cream of tartar until soft peaks form, approximately 1–2 minutes.
In a large mixing bowl, whisk together almond milk and coconut oil. Then add the sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine, about 45 seconds. Add the applesauce and whisk once more to combine.
Add baking powder, baking soda, cocoa powder, almond flour, and gluten-free flour and whisk to combine. Lastly, gently fold in the whipped aquafaba. The resulting batter should be semi-thick. If the batter appears too thin, add one tablespoon each, almond flour or gluten-free flour at a time until it thickens up.
Divide batter evenly between donut molds, filling all the way full. There should be 11–12 donuts.
Bake for 18–20 minutes or until a cake tester inserted into the center comes out clean and the top appears dry and fluffy.
Remove donuts from the oven and cool for 1–2 minutes. Using a towel, grip the tins and tap twice on the counter to loosen. Gently invert the donuts onto a cooling rack. Cool for 5 minutes.
FOR THE CHOCOLATE GLAZE
In a small mixing bowl, add melted coconut oil, maple syrup, sifted cocoa powder, salt, and vanilla extract. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little maple syrup or more coconut oil. If too thin, add cocoa powder.
TO ASSEMBLE
Dip the cooled donuts in glaze. Sprinkle with coconut flakes, cacao nibs and dried flowers.
They are best when eaten fresh. Store in the refrigerator.
