Sticky date donuts

Sticky date donuts

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
18
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Donuts

Quantity Ingredient
25g chia seeds
180g dried dates, pitted and roughly chopped
1/2 teaspoon bicarbonate of soda
300ml boiling water
150g gluten-free plain flour
1 1/4 teaspoon baking powder
1 teaspoon ground cinnamon
60g tinned coconut cream
1 teaspoon vanilla extract
175g coconut sugar

Sauce

Quantity Ingredient
30g coconut oil
120g coconut sugar
260g tinned coconut cream
2 teaspoons cornflour
1/2 teaspoon ground sea salt
1 teaspoon vanilla extract

Topping

Quantity Ingredient
60g dried dates, pitted and roughly chopped

Method

  1. Preheat the oven to 190°C (170°C fan forced). Lightly grease two 12-hole donut trays with melted coconut oil. Set aside.
  2. In a small bowl thoroughly mix the chia seeds and 60 ml water. Set aside to become gelatinous.
  3. Add the dates and bicarbonate of soda to a large bowl. Pour over boiling water and stir well. Set aside for 10 minutes to soften. Use a fork to mash the dates loosely, being sure to leave some chunks of goodness.
  4. Sift the flour, baking powder and cinnamon together. Set aside.
  5. Beat the coconut cream, vanilla and sugar together with an electric mixer until creamy. Add the chia mixture and beat until combined.
  6. Fold in the date mixture with a spatula. Gently fold in the flour mixture.
  7. Evenly fill 18 donut moulds to two-thirds full. Bake for 30 minutes or until a skewer inserted into a donut comes out clean.
  8. To make the sauce, put the coconut oil, coconut sugar, coconut cream, cornflour and sea salt in a small saucepan over a low heat, stirring frequently to dissolve the sugar. Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until thickened slightly. Remove from the heat and add the vanilla, mixing well. Set aside to cool for 10 minutes.
  9. To serve, remove the donuts from the trays. Drizzle the sauce over the top and add a sprinkle of dried dates.
  10. Serve and enjoy.

Note

  • You can substitute arrowroot starch for the cornflour.
Tags:
wholefood
allergy-friendly
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