These sweet potato donuts are super rich in chocolate and taste just like the real thing or even better!
They are very healthy and great for a snack that you can also take to work or school.
The sweet potato gives them the perfect moistness and they will stay good for up to 4 days if.
These donuts are gluten free, refined sugar free, dairy free and paleo. They can also be made vegan.
For this recipe you need a food processor or a blender and blend for the batter just all ingredients together.
yields 12 donuts
Ingredients
250 g raw minced and peeled sweet potato
50 g maple syrup
15 g coconut flour
10 g arowroot starch
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1 tsp vanilla extract
1 pinch salt
*see below for substitutions
Method:
Preheat your oven to 180°C and grease a donut pan (mine are 2.7 inches = 7cm in diameter) with some oil. (See notes below for other donut size)
Put all the ingredients in a blender or food processor and pulse until everything is well combined. (You also add the grated sweet potato in this step and blend it with the other ingredients.)
Pour the batter evenly in the greased donut holes.
Bake for about 10 to 15 minutes, until a toothpick inserted in the center comes out clean.
Take them out of the pan and let them cool on a wire rack.
Add a glaze of choice when they are fully cooled down.
They keep best if you store them in the fridge for up to 4 days.
Enjoy!
Notes:
Donut pan: If you use a donut pan with bigger donut holes (that are about 3.25 inches in diameter), this recipe yields about 6 to 7 donuts. You'll have to bake them for about 15 to 20 minutes.
Arowroot starch: Any other starch can be used in place of the arowroot starch.
Coconut Flour: Sadly you can't replace the coconut flour with another flour in this recipe.
Eggs: You can replace the eggs with your favorite egg substitution like chia or flax eggs or the ones you can buy.
Sweetener: You can replace the maple syrup with any other liquid sweetener. I never tried it with a granulated sweetener, but it should work, you may just have to add a splash of milk.
Glaze: I topped them with a chocolate ganache, but they would also taste great with my basic vegan chocolate glaze or use your favorite glaze of choice.
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