Meet a healthy, green doughnut! Nutrition expert Jessica Cox from Australia shares her incredible recipe with us.
These doughnuts are nothing short of inspirational! They’re a treat food, but you’ll mainly be treating your tastebuds and health because, unlike other doughnuts, they’re not packed with sugar and fat. Instead Jessica has added the green goodness of Organic Burst Wheatgrass.
Jessica, over to you:
My wheatgrass baked doughnuts with chocolate ganache provide sustainable complex carbohydrates, which is far removed from store-bought regular or even gluten free doughnuts. They also have minimal natural sugars and rely on the creamy coconut and vanilla for their naturally sweet flavour. The wheatgrass in these doughnuts also provides good levels of chlorophyll, which benefits the liver and is known as a 'blood cleaner'. Wheatgrass is abundantly rich in Vitamin A, antioxidants and essential fatty acids. These doughnuts are also intolerance friendly as they are dairy, egg and yeast free.
For the dough:
• 1/2 cup sorghum flour (or buckwheat flour)
• 1/4 cup coconut flour
• 1/4 cup brown rice flour
• 2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 4 teaspoons Organic Burst Wheatgrass
• 3/4 cup rice milk
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 4 tablespoons rice malt syrup
• 1/4 cup coconut oil
• 2 tablespoons ground chia seeds + 1/4 cup water (or 1 free range egg)
For the chocolate ganache:
• 2 tablespoons raw cacao (or cocoa powder)
• 2 tablespoons coconut oil
• 1 tablespoon cocoa butter (or butter or dairy free spread)
• 1 tablespoon maple syrup
• handful crushed hazelnuts
I’ve used a doughnut baking tray to make these doughnuts. You could use a muffin tray if you don’t have a doughnut pan and cook these as muffins.
• Heat oven to 180c. In a saucepan heat wet ingredient inclusive of coconut oil, maple syrup, rice milk and vanilla extract. If using chia instead of an egg add the chia meal and water to the saucepan too. Once everything is combined set the mixture aside.
• Combine remaining dry ingredients then add the warmed wet chia mixture and mix well bringing to a wet dough. (Add a little more milk if needed). If you are using an egg add it now with the wet mixture.
• Spoon the mixture into a greased doughnut pan and bake for 20 - 25 minutes. Let cool for 3-4 minutes in the doughnut tray then carefully remove and place doughnuts on wire wrack to cool.
• Whilst doughnuts are cooking make your ganache by combine ingredients in a small bowl. When doughnuts are cooled, dip doughnuts into the ganache and smooth out with a knife. Finish by dipping the ganache covered doughnuts into crushed hazelnuts.
• These doughnuts are best eaten on the day of baking, otherwise refrigerate for 3 days or freeze. Let them come again to room temperature or warm briefly to soften the doughnut.
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