Indulge in healthy yet decadent raw superfood donuts
From the days of our childhood watching hot cinnamon donuts dropping into sugar at the local donut shop, to our more recent discovery of the hybrid cronut, those warm doughy delights have been a lifelong obsession. Fortunately, it seems our affection is shared, as dining establishments have begun to add gourmet donuts to their menus. Sydney-based recipe writer and food stylist Tracey Meharg has recently published her ode to the dessert, Donuts. The cookbook shares recipes for 50 incredible creations, from baked to fried, and decadent to paleo. Let yourself off the healthy hook this weekend and indulge in these divine craw superfood donuts.
INGREDIENTS
Donuts
125 ml coconut oil, melted
70 g raw cacao powder
2 tablespoons maca powder
125 ml rice malt syrup
60 g chia seeds
2 tablespoons LSA mix
2 tablespoons psyllium husks
2 tablespoons pepitas (pumpkin seeds)
2 tablespoons dried goji berries
To coat
Cacao nibs
TO MAKE
Grease a 12-hole non-stick donut tin.
Stir all the ingredients for the donuts together in a bowl until well combined.
Spoon this mixture evenly into the prepared tin. Using only your fingertips, press the mixture down firmly so you have a level surface.
Cover the tin with a tea towel and refrigerate for 30 minutes, or until the donut mix has almost set firm. Using a small palette knife, carefully remove the donuts from the tin. Roll them in cacao nibs, pressing down on the donuts for the nibs to adhere, until coated on all sides. Transfer the donuts to a baking tray lined with baking paper. Cover and chill for another hour, or until set firm. Serve chilled.
Recipe and images via Donuts by Tracey Meharg. Published by Murdoch Books.
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