It’s certainly been a while, ‘where have you been?’ you may ask…well the question really should be ‘where haven’t you been?’….Poland, Sweden, Finland, Prague, England with a return trip to Prague, Norway and Switzerland on the horizon.
Amongst my travels, I have finally set aside some time to make a recipe and post it for you guys. A blog or a website like this is just a matter of habit.
It is worth noting, that although these are delicious, they aren’t textureally the same as normal donuts, but I have never come across some that are.
Without further ado, here’s the recipe for the raw mini donuts:
For the donut (makes 8):
1 tbsp ground linseed
1/2 cup soaked almonds (or almond flour)
2 tbsp chia seeds
1 tbsp raw cacao
6 dried dates
1 tsp cardamom
2 tbsp fresh coconut (not young)
For the frosting:
1 cup fresh coconut
1 tbsp agave syrpup
1 tbsp raw coconut oil or butter
2 tbsp water
Cacao nibs (for decoration)
1. Mix the linseed with the water and refridgerate for about 10 minutes.
2, When it is a thick liquid, put in the food processor alongside the rest of the donut base ingredients and process until it becomes a mouldable dough.
3. Divide into small balls, and then flatten slightly (don’t make the hole yet!).
4. Blend the frosting ingredients together, then frost the donuts. Use a chopstick to make the holes in the doughnuts, and decorate with the nibs.
5. Refridgerate for a couple of hours for the frosting to set and enjoy!