INGREDIENTS

• 1 CUP NODO SELF-RAISING FLOUR
• 1/3 CUP SUGAR
• 3 TBSP ALMOND MEAL
• 1 TBSP MATCHA POWDER (WE USE CULINARY MATCHA HERE TO MAINTAIN FLAVOUR DURING BAKING)
• 2 FREE RANGE EGGS
• 1/4 CUP MILK
• 1/4 CUP PLAIN GREEK YOGHURT
• 2 TBSP OIL OF CHOICE
• 1 TSP VANILLA EXTRACT

FOR TOPPING

• 200G WHITE CHOCOLATE 
• OPTIONAL: FREEZE-DRIED STRAWBERRIES

METHOD

1. PREHEAT OVEN TO 170C FAN FORCED
2. WHISK THE EGGS, MILK, YOGHURT, OIL AND VANILLA TOGETHER BEFORE ADDING DRY INGREDIENTS. MIX UNTIL YOU H AVE A NICE SMOOTH GREEN BATTER
3. DISTRIBUTE BATTER EVENLY ACROSS THE 6 DONUT MOULDS
4. BAKE IN THE OVEN FOR 13-15 MINUTES

TO DECORATE

1. MELT 200G WHITE CHOCOLATE IN THE MICROWAVE ON LOW HEAT UNTIL MELTED AND SMOOTH
2. DIP DONUTS AND DECORATE WITH FREEZE-DRIED STRAWBERRIES