Cinnamon Apple Doughnuts
A GF BLENDER-FRIENDLY recipe that's doughy, soft and EASY to pull together.
I started this week’s column hoping for a traditional doughnut recipe; just like the ones I sampled in Europe as a teenager, I was craving the slightly-sour tasting leavened dough, some autumnal spices and the crispy taste of pork fat on the skin. But life took over, and things moved too quickly this week with my kids’ schedules and tennis training. I didn’t get my gluten-free sourdough culture moving fast enough and ended up having to pull the pin on the whole process.
Admittedly, there are small shortcuts we all take as parents; whether its purchasing ready-made meals or opting for help in the kitchen. And, I’m still finding that balance. Parenthood pushed me to a limit whereby I needed to learn how to take shortcuts, without comprising value or nutrition. I spent many years preparing meals that were just-right and then ended up (honestly) half-asleep at the dinner table while the kids were eating them (one of the skills I’ve learnt as a parent is that I can honestly sleep anywhere, at anytime..).
And so - this week we have a blender-friendly, no-fuss doughnut recipe. It’s gluten-free, low in sugar, and very kid-friendly. What’s more, it’s super easy to pull together when you are in a hurry. The dough freezes well and can be prepared well in advance. Enjoy!
What You’ll Need:
Silicone Doughnut Moulds: I use silicone moulds to create the doughnut-shape by freezing the dough in the moulds before they head into the oven. I know a lot of people bake with silicone, but I do have some concerns with the chemicals in some brands of silicon leaching out into the dough. There’s an interesting article on this topic that I found useful.
As an alternative plan - if you don’t have any doughnut moulds, this recipe makes a fabulous cupcake or sweet bread loaf!
The dough can be frozen into the silicone moulds, then pushed out onto the baking tray and baked in the oven.
What I’m Loving This Week:
Egg-scrolling with my kids. Since the loss of our beloved hens two weeks ago, we have been avidly scrolling Gumtree and Marketplace for fertilised eggs on sale (yes really, it’s just like a dating-site for chicken-lovers). We’ve reached out to some local farms and hope to make some decisions about our next flock very soon. Any recommendations?
I wrote an article this week for the Healthy Home Economist on How to Build Your Our Own Egg Incubator. We prefer starting with the egg, not the hen, so fertilised eggs are the way to go. These eggs can travel long distances via post, so with our own DIY incubator, it’s a no-brainer for us. With egg prices continuing to climb, keeping your own hens is a sure-fire way of providing an easily-accessible, nutrient-dense food source in your own backyard. Are you a chicken keeper with a favourite breed? Tell me about it!
And one more thing..
There’s a small change to the subscription format; a paid subscriber option has been added with some of my content; this includes access to certain recipes, plus exclusive cooking offers throughout the year. Subscription costs less than a cup of coffee each month, and there’s also a free two-week trial option. You’ll also be supporting me; a holistic dietitian, mother, and home-cook, that loves to create nutrient-dense recipes every week.
Recipe: Cinnamon Apple Doughnuts
What you will need:
3 small/ medium apples, peeled, cored and cut into quarters (this is roughly 210g if you want to measure it)
1/2 cup tapioca flour
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