Vegan Treats by Emma Hollingsworth

Author:Emma Hollingsworth
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-02-14T00:00:00+00:00

TRIPLE CHOCOLATE DOUGHNUTS

When Baby H was almost 18 months old in December 2017, I thought I might make us some doughnuts to celebrate Hanukkah, the Jewish festival of light. Let’s just say that with her and Mr H around, these bad boys did not last anywhere near the full eight days. If they had, I think that would have been the real miracle of Hanukkah.

These doughnuts are soft and fluffy with a little bit of gooeyness, studded with chocolate and covered in heavenly chocolate glaze. How long will they last in your household I wonder?

* MAKES 8 DOUGHNUTS

FOR THE DOUGHNUTS

50g (½ cup) ground almonds

60g (½ cup) buckwheat flour

50g (½ cup) cacao powder

160g (½ cup) pure maple syrup

50g (¼ cup) coconut oil, melted

60g (¼ cup) unsweetened apple sauce (or purée ½ apple)

pinch of Himalayan pink salt

180ml (¾ cup) almond milk

45g (¼ cup) raw chocolate (whichever variety you prefer), chopped into small chunks (optional)

FOR THE GLAZE

6 tablespoons cacao powder

6 tablespoons pure maple syrup

2 tablespoons coconut oil, melted

1. Preheat the oven to 180°C/gas mark 4.

2. Whizz all the doughnut ingredients except the chocolate in a food processor until you have a lovely sticky mixture. If you don’t have a food processor, mix together the dry ingredients in a mixing bowl first, then mix in the wet ones. Stir in the chocolate (if using), then divide the mixture between eight greased holes of a doughnut tray or silicone mould.

3. Bake the doughnuts for about 15–20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool while you make the glaze.

4. Simply add all the glaze ingredients to a mixing bowl and give them a good old stir until you have the most decadent and rich chocolate.

5. Dunk the cooled doughnuts, one by one, into the glaze and get ready for a taste sensation! Store in an airtight container for up to a week in the fridge or freeze for up to one month.

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