Baked va-va-voom doughnuts

Baked va-va-voom doughnuts

By
From
Green Kitchen At Home
Makes
12 doughnuts
Photographer
David Frenkiel

We are not too obsessed with special gear and gadgets in our kitchen, but the simple non-stick doughnut pan that we came across a couple of years ago has become immensely popular, especially with our kids.

Doughnuts have always been one of the ultimate naughty treats as they are not only deep-fried but also covered and infused with absurd amounts of sugar. But, using our doughnut pan, we make a version that is lighter, a lot less greasy, much quicker and still super-tasty and indulgent. Win! One of the secrets behind a tasty baked doughnut is not to over-bake it, as you want the consistency to almost melt in your mouth when you try a bite straight from the oven.

They are great on their own, but there are a number of different toppings that add even more va-va-voom to them. Some days we simply drizzle melted dark chocolate over them and other days we toss them in cinnamon sugar. My personal favourite, however, is the black version with liquorice powder! David

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
150g rice flour, (or spelt flour)
100g almond flour
50g desiccated unsweetened coconut
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground vanilla
1 teaspoon vanilla extract, or 1 teaspoon vanilla extract
A pinch sea salt

Wet ingredients

Quantity Ingredient
14 soft dates, pitted
250ml full-fat plain unsweetened yoghurt
3 free-range eggs
5 tablespoons virgin coconut oil or butter, melted
3 tablespoons pure maple syrup

Dark chocolate topping

Quantity Ingredient
60g good-quality dark chocolate, (at least 70% cocoa solids)

Coconut sugar topping

Quantity Ingredient
4 tablespoons coconut
or 4 tablespoons turbinado sugar
2 tablespoons ground cinnamon
or 2 tablespoons liquorice root powder
or 2 tablespoon pink mineral glitter
5 tablespoons virgin coconut oil, melted
or 5 tablespoons butter, melted

Method

  1. Preheat the oven to 200°C and grease a 12-hole doughnut tin.
  2. Place all of the dry ingredients in a large mixing bowl and stir until combined. Make a well in the centre and set aside while you prepare the wet ingredients.
  3. Mash the dates with a fork and place them in a food processor along with the rest of the wet ingredients. Blend until smooth, then pour into the well of the dry ingredients. Using a spatula, gently fold the wet ingredients into the dry ingredients until just combined, making sure not to over-mix or the doughnuts will be tough. Spoon the batter into the doughnut moulds until flush with the top of the tin.
  4. Bake for 12–15 minutes or until golden and puffed. Remove from the oven and set aside to cool slightly in the tin then transfer to a wire rack to cool completely or devour them plain while still warm.
  5. For the dark chocolate topping, melt the chocolate in a bain-marie or water bath then drizzle over the doughnuts.
  6. For the coconut sugar topping, place the sugar and cinnamon or liquorice root powder in a plastic bag, dunk each doughnut in the oil, transfer to the bag and shake until well coated.

Tips:

  • If you can’t find soft dates, soak dried dates in hot water for 20 minutes.

    Bake them as muffins if you don’t have a doughnut tin.

    For a nut-free alternative, replace the almond flour with pumpkin seed, sunflower seed or linseed flour.
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