Growing up as kiddies we’d spend our school holidays in a tiny beach town called Kalbarri in Western Australia, which just happened to be 30 minutes from our farm. In fact, it’s where my parents now live post country life in our old holiday ‘shack’ which thankfully Mum has given a mighty fine makeover.
As with all small towns during holidays, lunch time and treats revolved around one place.
Where Sausage rolls, pies and veggie pasties were on high rotation and a shiny glossy pink donut was a given, evvvvvvery time.
Now that I’m a reformed health goddess who’s still prone to the odd donut or two (ok, its defiantly two) I decided to relive my youth and make my own with a little nutritional spin.
Truth be told, that I have a donut tin for baking we might as well just rename the blog Donuts In The City… even as I type think I’m thinking of crazy versions I can test.
Without further ado, the first creation is one that I’d actually give me toddler – minus the sugar rush!
Banana Berry Glazed Donuts
For the donuts
2 ripe banana
3 free range / organic eggs
50 g organic maple syrup (or honey if need be)
1-teaspoon vanilla extract
60 g macadamia nut oil (olive oil is also fine)
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice 200 g (together as the lemon juice activates the bicarb)
(2 cups) almond meal 200 g
3 TBS chia seeds
1 tspoon of cinnamon
blueberries to sprinkle through mix
Preheat your oven to 160 C.
In your blender add: banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon – then blend until the ingredients are the consistency of a thick smoothie.
Once blended pour into a large mixing bowl to finish the banana bread batter.
Add the almond meal and flaxseed and mix well.
Add baking paper to your loaf tin (the paper can hang over the sides of the tin as it makes it easy to remove after cooked.)
Spoon/Pour the batter into the donut tin, but before you pop into the oven add a handful of frozen blueberries deep into the batter using a spoon.
Bake for 20-30 minutes (a skewer inserted into the centre should come out dry).
You can either use the rest of the batter to make another round of donuts or make a mini loaf / muffins of the batter.
For the glaze
Blend: greek yogurt, honey, blueberries and then pop in fridge to set a little. Pour over donuts (set in fridge to eat later or dig in!!).