I consider myself spoiled – growing up in the area where Byron Bay Organic Doughnuts originated.
These sweet and very addictive treats were worth getting up early for on a Sunday when the local markets were on.
Now that we are sugar free and more wholefood-based, I wanted to create a similar treat for our family to enjoy, without paying the sugar-high-then-low price for the few hours after.
I usually give our little ones the same food that we eat, so it is really nice to be able to give them a homemade treat that is really special to me, and healthy at the same time.
My inspiration came from first mastering an organic doughnut recipe. After playing around with flours and textures, I was still not sold on the sweetness. Doughnuts are meant to be exciting and sweet after all! Then, after stumbling on a load of sweet potatoes when digging in my garden, I am happy to report that the marriage of sweet potato, light flours and spices were just the ticket.
Doughnuts Recipe
Ingredients
- 1/2 cup extra virgin coconut oil – for frying
- 1 x large sweet potato
- 100gms buckwheat flour
- 100gms true arrowroot flour
- a pinch cream of tartar
- a pinch of bi carb soda diluted in a little orange juice
- 3 x tablespoons maple or brown rice syrup
- 4 x tablespoons macadamia oil
- 2 x organic eggs
Method
- Heat coconut oil in a large frypan.
- Cut sweet potato into chunks and blanch in some salt water. Mash and place in a bowl. Combine with the sifted arrowroot and buckwheat flours, bicarb and cream of tartar, lightly beaten eggs and macadamia oil.
- Knead into a soft dough, and shape into small doughnut shapes.
- When ready, check the coconut oil is hot enough by throwing in a small piece of dough to see if it starts sizzling. If the dough sinks the oil is not quite ready.
- Drain hot doughnut balls and then roll in the maple and cinnamon dust (see below) to coat.
Serve warm – Yumm!
Maple and Cinnamon Dust Recipe
Coming up with a substitute for the cinnamon sugar wasn’t so easy.
I love the combination of roasted almond, maple and cinnamon – so this coating is wonderful as it is such a nutrient boost.
If you aren’t completely sold on the maple and cinnamon dust, feel free to grind 200g organic rapadura sugar with 2 teaspoons ground cinnamon and use instead.
Ingredients
- 1 cup almonds
- Good splosh maple syrup
- 1 x teaspoon ground cinnamon
Method
Coat almonds in maple syrup and roast in a hot oven for approximately 10 mins – until dry and crunchy.
Cool on tray.
Place almonds then into a food processor with cinnamon and process on high for around 30-50 seconds until the almonds are ground into a ‘dust’ texture.
Put in a bowl and set aside.
Waste notes: Baking Ingredients
Our flours, nuts and seeds come in bulk – and are packed in compostable packaging, which goes straight into our compost heap once finished with.
The oils and spices are also bought in bulk – we usually reuse the containers for storing homemade laundry powder, magnesium salts and other bulk purchases.
Re-using these containers for bokashi liquid and homemade fertilisers and natural weed control liquids also sees us having no waste.
Photo by jonathan ocampo on Unsplash
