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MATCHA, HONEYCOMB AND PISTACHIO DONUTS

Ingredients:

2 eggs, beaten

1/4 cup honey

2 tablespoons panela sugar

2/3 cup milk (or coconut milk)

1 1/2 cups Nodo GF flour

1 tbsp baking powder

2 tablespoons matcha

2 tablespoon butter, melted

11/2 tbsp tahini

Toppings:

Fresh honeycomb

Couveture White chocolate to coat

Crushed pistachio kernals to sprinkle

Edible flowers to sprinkle

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Method

Preheat oven to 180C. 

Add the eggs, matcha powder, melted butter, tahini, sugar and milk. Whisk to combine then set aside for 15 minutes to allow flavours to infuse.

Sift over the flour and baking powder and whisk briefly to combine. Pour into a jug.

Pour into doughnut mould. Rap pan to eliminate bubbles and smooth over tops. Place in oven and cook for 8-12 minutes. Let cool then gently turn out from pan.

Cover with white chocolate and dress with crushed pistachio, flowers and chunks of fresh honeycomb.

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Vegan espresso, mesquite and dark chocolate donut with pecan and cacao nib topping.

Donut Ingredients:
1 1/2 cups Nodo flour blend

1 cup panela sugar

1/3 cup unprocessed dutch cocoa powder

1 tbsp baking powder

1/2 tsp salt

1 tsp mesquite

90ml espresso

90ml coconut milk

50ml warm water

1/3 cup rice bran oil

Toppings:

Vegan dark chocolate

Pecans

Cacao nibs

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Method

Preheat oven to 180C.

Combine flour, sugar, cocoa powder, baking powder, salt and mesquite in a bowl. Use a whisk to combine thoroughly. Add the liquids and whisk vigorously to combine. Pour into greased mould and cook for 6 minutes. Allow to cook in pan before turning out.

Dip in melted vegan dark chocolate to ice then dress with pecans, additional chocolate and cacao nibs.

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Ingredients

140g coconut sugar

45g butter

60g tahini

2 eggs

1/3 cup blood orange juice

1/3 cup milk

2 tsp vanilla extract

1 ¼ cups Nodo flour blend

1 tbsp baking powder

1 ½ tbsp unsweetened cocoa

1/3 cup finely ground black sesame seeds

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Method

Preheat oven to 180C.

Add coconut sugar and butter to the bowl of an electric mixer and beat until pale. Add the tahini and eggs, beating again until fully incorporated. Add the blood orange juice, milk and vanilla extract and beat briefly to combine. Add the dry ingredients and beat until just combined, being careful not to over mix.

Pour into mould and cook for up to 10 minutes. Let cool for 5 minutes in the pan and then transfer them to a wire rack to cool completely.

Glaze and dress with:

White couveture chocolate

Dried orange segments

Dark chocolate

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