Cacao & Moringa Donuts
Who said donuts had to be unhealthy? Introducing mighty moringa & Super-Cacao! These delicious creations by Aduna Feel Good Tribers Olivia & Flora are free from refined sugar, dairy and gluten and are perfect for parties, picnics or just as healthy afternoon snacks. Move over Krispy Kreme!
Makes 6 donuts
For the donuts:
1 tsp Aduna Moringa Powder (for the moringa donuts)
1 tsp Aduna Super-Cacao Powder (for the cacao donuts)
1/2 cup buckwheat flour
3/4 cup ground almonds
1/4 tsp baking soda
A pinch of pink salt
1/4 cup coconut sugar
1 egg, whisked
1/2 large banana, mashed
1 tbsp maple syrup
splash of unsweetened almond milk
1 tbsp coconut oil (for greasing)
For the icing:
2 tsp Aduna Moringa Powder (for the moringa icing)
2 tsp Aduna Super-Cacao Powder (for the cacao icing)
4 tbsp coconut butter, partially melted
2 tbsp raw honey or maple syrup
For topping (optional):
edible rose petals
Preheat the oven to 180C.
To make the donuts, add the buckwheat flour, ground almonds, baking soda, pink salt and coconut sugar to a large bowl.
In a separate bowl, combine the egg, mashed banana, maple syrup and almond milk and gently fold the wet ingredients into the dry ingredients until fully combined. Split the mixture into two bowls and stir in the moringa powder to one and the cacao powder to the other.
Carefully grease a donut pan with coconut oil and pour both the donut mixtures into the moulds.
Bake in the oven for 12-15 minutes and leave to cool on a cooling rack before glazing.
To make both the cacao and moringa icings, combine the partially melted coconut butter and honey. Split the mixture into two bowls and stir in the moringa powder to one and the cacao powder to the other. If a more runny consistency is desired, add a splash of boiling water or some more melted coconut butter and mix well.
Dip the donuts into the icing until they are fully coated and top with chopped hazelnuts, edible rose petals or cacao nibs.
Recipe by @bali.zest
- Moringa & Super-Cacao Bundle - £11.50