The summer holidays are on the horizon – and we're delighted to bring you a new recipe from top nutritionist to keep you and your children busy over the coming weeks. Happy baking!
Iresistibly cute baked little doughnuts, with zesty orange and a juicy blueberry icing for a fun pop of colour! These doughnuts are meltingly moist and very difficult to leave alone for long. They will be a huge success in your household.
Makes: 12 mini doughnuts
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
Doughnuts
120g almonds (ground)
1tsp baking powder
60g butter (melted)
4tbsp honey (runny)
4tbsp milk
2 eggs
1 orange (zest only)
12 blueberries (quartered)
Glaze
80g blueberries
60g icing sugar (unrefined)
Instructions:
Preheat your oven to 160°C (fan), and lightly grease a 12-hole mini doughnut pan.
Put the blueberries for the glaze into a small pan and cook whilst gently crushing and stirring to release the juice. Pass the mixture through a sieve into a bowl to make blueberry juice, and set aside.
Mix all the doughnut ingredients together as an all-in-one mixture until combined. Spoon the mixture into the prepared doughnut pan, filling each section two-thirds full. Press a few pieces of quartered blueberry into each doughnut. Bake in the pre-heated oven for 10 mins until risen and golden. Leave until the pan is cool enough to handle, then turn onto a cooling rack.
Make the glaze by mixing the icing sugar with 3 tsp of blueberry juice in a shallow bowl, to create a fairly thick glaze. Dip each doughnut into the glaze and set aside to firm up.
Recipe notes:
For an egg-free mixture, replace the eggs with chia or flax eggs.