Vanilla and Nutmeg Donuts with Matcha Frosting

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Vanilla and Nutmeg Donuts with Matcha Frosting


Ingredients

  • Dry Mixture:
  • ¼ cup banana flour
  • ½ cup brown rice flour
  • ¼ cup sorghum flour
  • ½ t baking powder
  • 1/8 tsp good-quality salt
  • 2 tsp vanilla bean powder
  • Pinch ground nutmeg
  • ¼ cup coconut sugar
  • Wet mixture:
  • ¾ cup nut milk
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon chia seeds
  • 3 tablespoon water
  • 1/3 cup oil (we used a mixture of coconut oil and rice bran oil)
  • 1/3 cup rice malt syrup
  • Frosting:
  • 3 tablespoon coconut yoghurt
  • ½- 1 teaspoon Matcha powder
  • ½ -1 teaspoon fresh lime juice
  • 2 teaspoons rice malt syrup

Instructions

  1. Preheat your oven to 170 degrees Celsius/340F, fan forced.
  2. In a little bowl combine the chia seeds and water, and set aside to thicken for 5 minutes
  3. In a second little bowl, combine nut milk and vinegar.
  4. Set aside to thicken (and form a ‘butter’ milk)
  5. In a large mixing bowl sift all the dry ingredients then mix well
  6. Once the milk and chia seeds have thickened, combine all the wet ingredients in a medium bowl and mix thoroughly
  7. Pour the wet mixture into the dry, and mix until combined.
  8. Do not over mix.
  9. Spoon mixture into your donut pan (there is no need to grease the tin).
  10. It should make around 10 mini donuts or 6 large ones.
  11. Bake for 15-18 minutes, or until you can insert and remove a clean skewer
  12. Allow to cool for 5 minutes before transferring to a cooling rack
  13. To make the frosting; combine all ingredients in a bowl and whisk until smooth.
  14. Make sure you taste this (starting with less Matcha and increasing to your liking), and adjust any flavours to your liking (note: The frosting will taste ALOT less intense when on the donut – so don’t be too shy with Matcha).
  15. If the mix becomes too thin make sure you add more coconut yoghurt. Dip donuts in the frosting, and serve with chopped coconut chips.
  16. Store in an airtight container, in the ridge, for 3-4 days, but best consumed straight away.

 

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