HAPPY NATIONAL DOUGHNUT WEEK, COELIAC AWARENESS WEEK AND VEGETARIAN WEEK .
I have a super delicious recipe for healthy apple and fig mini doughnuts that managed to fit in with all of the themes above!
It’s a doughnut…. in shape at least. I will admit that it doesn’t have the same fluffy texture as a doughnut, but it looks like one, which is the important thing and the texture is pretty incredible. It has little crunchy bits from the buckwheat flakes, which I decided to use instead of oats because they are naturally gluten-free and so should be suitable for coeliacs. Lastly, there are no animal products in these doughnuts to make them suitable for vegetarians (and vegans). I used almond milk, cashew butter and maple syrup to help bind everything together rather than cows milk and eggs like in a traditional doughnut recipe.
This vegan mini doughnut recipe is a collaboration with Nothing But Snack. Originally they contacted me and asked me to create a sponsored recipe to post on instagram that used their freeze dried fruit + vegetable snacks and that would be suitable for coeliac awareness week. Check out the original post on my instagram here.
I was so pleased with how the recipe turned out and the great feedback that I got from my parents when they tasted the healthified doughnuts. I decided to share the doughnut recipe on my blog as well so that it is easier for you to view and to save for later. Usually I don’t like to post recipes that require a special ingredient from a brand, but I just loved these doughnuts and they were too good not to share. Plus I’m sure you would be able to find some dried apple to use if you can’t source the same Nothing But Snacks as I used.
Apple + Fig vegan, gluten-free doughnuts
0 of your 5-a-day
- 3/4 cup buckwheat flakes
- 1 bag (12g) Nothing But Snack Apple + Fig
- 2 1/2 tbsp smooth cashew butter
- 2 tbsp almond milk
- 1 tbsp + 1/2 tsp maple syrup
- Splash of vanilla essence
- Pinch of pink Himalayan salt
- Coconut oil (for greasing)
- 2 heaped tbsp unsweetened soya yogurt
- 1/2-1 tsp cacao powder.
- Pre-heat the oven to 180°C
- In a small pan melt together 1 tbsp of maple syrup and 2 tbsp cashew butter.
- Take the pan off the heat and stir in the buckwheat flakes, almond milk, vanilla and salt.
- Pour the dried fruit snacks onto a plate. You will need to use half of them in the doughnut mix, so pick out the largest bits and put them back into the bag (and store in an air tight container). Crush the rest of the apple and fig pieces and pour them into the mix- including the powdery bit.
- Mix everything together.
- Grease two holes in your doughnut pan with coconut oil and press half of the mix in each.
- Bake for 15 minutes then leave the doughnuts cool down.
- Mix the yogurt, cacao powder, 1/2 tsp maple syrup and 1/2 tbsp cashew butter.
- Spoon the topping onto the doughnuts and decorate with pieces of apple and fig just before serving.
DID YOU KNOW
If you don’t have a doughnut pan you could just make cookies.
Also, double or triple the recipe for more doughnuts! (I was kicking myself that I didn’t make a larger batch, especially since I had to share them with my family!)
What do you think about ‘healthier’ doughnuts?
Check out these two doughnut recipes for more inspiration.