INGREDIENTS:

• 2 large eggs, beaten
• 1/4 cup honey
• 2 tablespoons panela sugar
• 2/3 cup milk (coconut or almond milk)
• 1 1/2 cups Nodo GF flour
• 1 tbsp baking powder
• 2 tablespoons matcha
• 2 tablespoon butter, melted
• 2 tbsp tahini

TOPPINGS:

• Fresh honeycomb
• Couveture White chocolate to coat
• Crushed pistachio kernals to sprinkle
• Edible flowers to sprinkle

METHOD

1. Preheat oven to 180C.
2. 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.
3. Sift over the flour and baking powder and whisk briefly to combine. Pour into a jug.
4. Pour into doughnut mould. Tap 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.
5. Cover with white chocolate and dress with crushed pistachio, flowers and chunks of fresh honeycomb.