The Healthy Doughnut by Bath Spa University

THE HEALTHY DOUGHNUT THE NOT SO NAUGHTY WAY TO TREAT YOURSELF OLIVIA GARLAND

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THE HEALTHY DOUGHNUT THE NOT SO NAUGHTY WAY TO TREAT YOURSELF

OLIVIA GARLAND

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ESSENTIAL INGREDIENTS INGREDIENT

INGREDIENT

INGREDIENT INGREDIENT

INGREDIENT

INGREDIENT INGREDIENT

INGREDIENT

RAW CHOCOLATE MIN T PROTEI N D OUGHNUTS Prep: 15 minutes – Set Time: 2-4 hours I have a little bit of a love affair with doughnuts at the moment and have been working on an all raw doughnut. These mini doughnuts are super dense and rich, but not too sweet and packed with extra protein. Perfect little post-workout treats, which will make your taste-buds sing!

INGREDIENTS

METHOD

1 cup raw almonds

Add almonds to a food processor or high-speed blender and process until semi-fine (almost flour-like but there should still be a few chunky almond bits).

½ cup Medjool dates, pitted ¼ cup raw cacoa powder 1 tbsp raw cocoa protein powder 1 tbsp coconut flower nectar, or agave, maple or honey 3 drops of food grade peppermint essence ¼ tsp vanilla bean powder

FOR THE TOPPING (OPTIONAL) 50g of vegan chocolate

Add the dates, cacao, protein, sweetener, peppermint essence and vanilla to the almonds mixture and process everything until a sticky cookie dough forms. Divide mixture into 6 ‘portions’ and firmly press into silicone donut mould. Cover mould with cling wrap and place in freezer for 2-4 hours to set. When set, remove from freezer, decorate with dark chocolate and store in an airtight container in the fridge.

fresh mint

Recipe tip; Mini doughnut silicone moulds are perfect for quick and easy baking.

gluten-free ∙ wheat free ∙ dairy free ∙ refined sugar free ∙ vegan

GLUTEN-FREE DOUGHNUTS

CHOCOLATE CHIP BAN ANA BRE A D DOUGHNUTS Prep: 10-15 minutes – Bake: 13-15 minutes These doughuts are oven baked rather than fried; they are as Aimee wrote the recipe and the way I prefer my doughnuts. What it does mean is that the doughnuts have a slightly different textured than their fried counterparts which you can buy in the shop. Still utterly yummy though; you’ll be in for a treat if you make these. Enjoy!

INGREDIENTS

METHOD

185g gluten-free flour

Preheat the oven to 180C/350F/160F. Grease the circles of our doughnut tin with coconut oil and set aside. In a large bowl, mix together all the dry ingredients the flour, baking powder and sugar until nicely combined. Add the chocolate chips and mix in well. Set aside. Mix together the melted coconut oil, the mashed bananas, the yoghurt and the water/flax seed mixture, until nicely combined. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. If the mixture looks too dry, please add another spoon full of yoghurt. Spoon the mixture into a piping bag and pipe circles of dough into the prepared doughnut tin. Spread evenly. Bake for 13 minutes or until golden brown. Remove from the oven and allow to cool. For the glaze, melt the chocolate in a bow. When melted, add a splash of almond milk and stir in until dissolved. Once the doughnuts have cooled down, dip them in the chocolate glaze, sprinkle with nuts, cacao nibs or more chocolate chips and enjoy!

½ teaspoon baking powder (heaped teaspoon) 75g brown sugar 35g vegan chocolate chips 45g coconut oil, melted + extra for greasing the doughnut tin

1 ½ tablespoons ground flax seeds 4,5 tablespoons water 1 ½ very ripe bananas, mashed 95 ml vegan yoghurt

FOR THE TOPPING (OPTIONAL) 50g of vegan chocolate) splash of almond milk Handful of chopped pecans Handful of cacao nibs

Recipe tip; Nam que qui vernametur? Cepuditatus aut venihic idendae cuptatur, vol

gluten-free ∙ dairy free ∙ nut free ∙ vegan

MAPLE DOUGHNUTS WITH SALT ED A LMOND BUT TE R GL AZE Oven time: 18-22 minutes Recipe opener; Nam que qui vernametur? Cepuditatus aut venihic idendae cuptatur, voloribus ea expero volecerferia volorer cienem quias dolorit qui deniaspid et volenie nisinve litenda verest, sitat magnam que sunt ium facepra essimil lentia qui ommolor rorisquiPelignihil modi ut eaqui beat ulparchil modicip sandis sundit doluptasim fugit volor si

INGREDIENTS

METHOD

½ cup oat flour

Grease your doughnut pan(s) and heat your oven to 350 degrees F. In a large bowl, combine the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, ground flax, baking powder, baking soda, salt and cinnamon. Whisk to fully combine. In a small bowl, combine the almond milk, applesauce, oil, maple syrup and vanilla. Whisk to fully combine. Pour the liquid components into the large bowl with the dry ingredients. Fold it all together with a spatula until just combined (or until you don’t see dry flour bits anymore). Spoon the batter into your doughnut pan (or fill a ziploc bag with the batter, cut off a corner and pipe it into the pan). Bake for 18-22 minutes, or until a toothpick inserted into one of the doughnuts comes out clean. Gently remove the doughnuts from the pan and allow them to cool thoroughly. While doughnuts are cooling, mix up the glaze. In a small bowl, whisk together all of the glaze ingredients until you have a smooth mixture. Once cool, dip doughnuts into the glaze and return them to your cooling rack so the glaze can harden a bit. Press any chopped nuts/seeds etc into the glaze at this point.

½ cup sweet rice flour

2 tbsp evaporated cane juice 2 tbsp almond meal 2 tbsp coconut flour 2 tbsp ground flax seeds 1 tsp baking powder

½ tsp baking soda ½ tsp salt

¼ tsp cinnamon ½ cup unsweetened

almond milk ¼ cup unsweetened applesauce 3 tbsp neutral oil, sunflower or grapeseed 2 ½ tbsp maple syrup 2 tsp vanilla extract

FOR THE TOPPING 1 cup powdered sugar 2 tbsp almond butter 2-3 tbsp unsweetened 2 tbsp maple syrup

Gluten-free ∙ Dairy free ∙ Sugar free ∙ Nut free ∙ Vegan

prep: xx-xx minutes

â&#x20AC;&#x201C; bake: 18-22 minutes

STEP-BY-STEP: GAL AX Y I CI NG Time: 10 minutes Recipe opener; Nam que qui vernametur? Cepuditatus aut venihic idendae cuptatur, voloribus ea expero volecerferia volorer cienem quias dolorit qui deniaspid et volenie nisinve litenda verest, sitat magnam que sunt ium facepra essimil lentia qui ommolor rorisquiPelignihil modi ut eaqui beat ulparchil modicip sandis sundit doluptasim fugit volor si

INGREDIENTS

METHOD

1 tablespoon coconut oil

Step 1: mix the melted coconut oil with the milk, then gradually add in the powedered sugar. If your icing mixture is too watery, add more sugar. If it’s too thick, add more milk. Step 2: pour the mixture on a platter or plate that’s roughly eight inches in diameter and has a raised edge that will prevent the icing from dripping off the side. Step 3: dash a few drops of food coloring on the mixture. Red and blue look out-of-this-world good when they mix to create purple. Step 4: use a thin straw (a coffee stirrer or drink mixer works well) to drag the colors across the icing, creating a marbled pattern. Step 5: Once swirled to your liking, carefully dip the donut into the plate so that the icing covers the top. Slowly roll the donut upright and marvel at the iced masterpiece. Plate your donut and repeat this process. Step 6: Dust with the edible glitter right away, before the glaze has time to harden. Allow to dry completely before storing donuts in an airtight container.

1 tablespoon milk ¾ cup powdered sugar Food coloring (your choice of colors) Silver sugar

Recipe tip; Nam que qui vernametur? Cepuditatus aut venihic idendae cuptatur, vol

Gluten-free ∙ Nut free

DOUGHNUTS! We all love them, but they are our very naughty treat. What if we told you you can enjoy a doughnut and not feel guilty? Crazy, right! With everyone making more conscious decisions about their diets, the ingredients they use and which they eliminate from their diet, we often forget to treat ourselves. Together with OLIVIA GARLAND, whom runs her own successful doughnut bakery ‘Little Duck Doughnuts’, we have put together XXX recipes of incredible doughnuts for you to bake and enjoy at home, without the guilt!

£16.99 UK ISBN 1234567890

P.S. But don’t worry, we’ve still included some classic recipes, for those days when you just want the real thing.