Ginger & Caramel Doughnuts
By Tales of a Kitchen
Yield 6-7 servings
Download Recipe
Ingredients:
For the doughnuts:
- 100 grams (0.4 cups) cashew meal (Grind cashews in a high-speed blender until a flour forms. Do not over blend.)
- 50 grams (0.2 cups) linseed meal
- 3 tablespoons chia seeds
- 1/2 cup water
- 7 Medjool dates
- 2 tablespoons lemon zest
- About 1 tablespoon grated ginger (or to taste)
- 1 teaspoon turmeric
For the frosting:
- Meat of a young coconut
- 2 tablespoons good quality coconut oil, melted
- 2 tablespoons liquid sweetener of choice
- Toppings: cacao nibs and grated almonds
Method:
- Mix the linseed with the water and let sit for 1-2 minutes until it thickens.
- Mix cashew meal with chia seeds, lemon zest, ginger and turmeric.
- Add the linseed water mix to the rest of the ingredients and mix by hand until you have a sticky ‘dough’.
- Roll pieces of dough into balls, slightly flatten them and then make a hole in the middle.
- Refrigerate for about 20-30 minutes before frosting.
- To make the frosting: Add all the ingredients to a blender and whiz them up until creamy and soft.
- Refrigerate the frosting for about 10-15 minutes to firm up.
- Frost the doughnuts and add toppings.
- Best served chilled. Enjoy!