What you need:
- 1 tbsp ground flax seeds
- 150g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 60g coconut sugar
- 2 tbsp raw cacao powder
- 80ml unsweetened almond milk
- 150ml coconut yoghurt
- 2 tbsp olive oil
- 55g Meridian Cocoa & Hazelnut Butter
Optional decoration:
- 75g dark chocolate – broken into chunks or roughly chopped
- Nibbed almonds, candy sprinkles, dessicated coconut, cacao nibs, puffed quinoa
Doughnut tins or silicon moulds
Instructions:
-
Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
-
In a small bowl or mug put the ground flax seeds along with 2 tbsp cold water, stir together then set aside
-
In a large bowl put the flour, baking powder, bicarb, coconut sugar and cacao powder and stir together
-
In a medium bowl whisk together the milk, coconut yoghurt, oil and nut butter until smooth and no lumps remain
-
Add the bowl of wet ingredients to the bowl of dry ingredients and stir together using a rubber spatula until just mixed. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain
-
Grease your doughnut tins or moulds.
-
Spoon the doughnut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full
-
Bake for 25 minutes until soft but spongy. Remove from the oven and allow to cool in the tins for 5 minutes
-
Gently but firmly tap the doughnuts out of the tins or moulds onto a cooling rack and allow to cool completely
-
While they’re cooling, melt the chocolate chunks in a microwave or over a bain-marie (a heatproof dish set over a saucepan of barely simmering water)
-
When the doughnuts are cooled dip the rounded side of each in the melted chocolate, sprinkling with your choice of toppings before the chocolate sets
-
Allow to set at room temperature then store in an airtight container for up to 3 days (though they really are best eaten fresh!)
