Baked mini doughnuts with blueberry glaze
Cook time – 25 min
- Total time
- 60 minutes
- Preparation time
- 35 minutes
- Calories
- 140
- Portions
- 12
Hot and greasy alert! Nope, not these ones. That’s because our baked mini doughnuts with blueberry glaze are cooked in the oven rather than in the deep fat fryer. These tiny treats will delight berry fans everywhere. Blueberries and raspberries give their all, adding a fruity flavour and a dash of pink. And these little morsels of deliciousness are also vegan to boot!
Directions
- Stir together the almond drink, margarine, maple syrup, vanilla seeds, flour, baking powder, salt and apple purée. Pour the batter into the greased hollows of the mini doughnut baking tin and bake in a pre-heated oven at 180 degrees (top/bottom heat) for approx. 25 minutes. Allow to cool.
- Cook the blueberries in the microwave or in a saucepan with 2 tablespoons of water until they are soft; pass the blueberries through a sieve. To make a vegan version of beaten egg white (aquafaba), beat 2 to 3 tablespoons of the chickpea water until it is foamy and gradually stir in the soft brown sugar. Stir in the blueberry purée.
- Dip the doughnuts in the blueberry glaze and sprinkle with pistachio nuts and raspberry flakes. Serve with fresh blueberries to taste. Note: This glaze is not as stiff as a normal sugar glaze.
Doughnut perfection!
Your Dole team
Ingredients
- 150 ml almond drink
- 25 g margarine
- 2 tbsp maple syrup
- 1/2 tsp vanilla seeds
- 250 g wholemeal spelt flour
- 1 1/2 tbsp baking powder
- Salt
- 250 g unsweetened apple purée
- 100 g blueberries
- 2–3 tbsp of chickpea water (the water that is left over when you open a tin of chickpeas)
- 50 g soft brown sugar
- 20 g chopped pistachio nuts
- 30 g freeze-dried raspberry flakes
- Fresh blueberries to taste
Plus:
- Mini doughnut baking tin
- Margarine to grease the tin