SWEET POTATO, CINNAMON + ALMOND DONUTS
I couldn't tell you the last time I ate a donut from somewhere like Donut King. That being said, I definitely remember a time when they featured fairly regularly in my life, especially considering my best friend had a short stint working there in our teenage years! That was way back in the early 2000's, but donuts have totally made a come-back with stores popping up all over Sydney and littering Instagram feeds in their tracks!
I have indeed tried the vegan donuts that some of these stores have to offer, but knew I had to create a version of my own. Almost 15 years on from those Donut King days, it's safe to say that my tastebuds for a deep-fried sugary circle of dough have indeed changed. If that's what you're looking for, you probably won't love my nutrient-dense, lightly-sweetened version with extra cinnamon. BUT, if you don't think you're eating a donut, it is very delicious. It's healthy too, so healthy you could even enjoy this donut for breakfast.
I'm certainly no health food angel and do enjoy treats (dark chocolate) on a regular basis, despite what many of my friends and clients think! I do however, love the challenge of squeezing in as many helpful, nutrient-dense ingredients into my homemade treats as possible. These donuts are naturally gluten-free, dairy-free, rich in healing fats and low in sugar.
- Preheat oven to 180ºC.
- In a small bowl, combine the ground flaxseeds with water, mix to combine and set aside to thicken.
- Meanwhile, sift together the almond meal, buckwheat flour, cinnamon and sea salt in a large bowl.
- Combine maple syrup, coconut milk, coconut oil, mashed sweet potato and flaxseed mixture together in another bowl, stir well, then gently fold through the dry ingredients.
- Lightly grease a donut pan with coconut oil, then add about 2 tablespoons of mixture into each mould.
- Bake for 25 minutes, then let cool for a good 5 minutes before removing from moulds. Transfer to a wire cake rack to cool completely.