INGREDIENTS:

MAKES 6 DONUTS

• 1 CUP (150G) NODO SELF RAISING FLOUR
• 1/2 CUP (100G) RAW SUGAR 
• 1/2 CUP NATURAL YOGHURT
• 1 FREE RANGE EGG
• 1 TEASPOON VANILLA EXTRACT (OPTIONAL)
• 3 TBSP OLIVE OIL

METHOD

1. PREHEAT OVEN TO 180 DEGREES. LIGHTLY GREASE YOUR NODO SILICONE MOULD
2. WHISK ALL WET INGREDIENTS TOGETHER, THEN ADD DRY
3. MIX INGREDIENTS UNTIL COMBINED INTO A THICK SMOOTH BATTER.
4. SPOON MIXTURE INTO NODO BAKING MOULD.
5. BAKE FOR 10-12 MINUTES UNTIL LIGHTLY GOLDEN AND COOKED THROUGH.
6. REMOVE DONUTS FROM MOULD AND ALLOW TO COOL.
7. DIP INTO DESIRED TOPPING. WE USE MILK CHOCOLATE SPRINKLED WITH FREEZE DRIED STRAWBERRIES, HOWEVER YOU COULD BRUSH WITH MELTED BUTTER AND SPRINKLE WITH CINNAMON SUGAR TOO.

NOTE: WE LOVE USING COYO NATURAL GREEK YOGHURT FOR DF OPTION OR TAMARA VALLEY NATURAL YOGHURT. CAN ALSO USE SOUR CREAM IF YOU HAVE IN THE FRIDGE.