Sticky date doughnuts

We bring you a healthier take on doughnuts from Nicole Maree. Not only do they taste delicious, they’re dairy free, gluten free, nut free and vegan.

Makes 18 doughnuts

Ingredients

Sticky date doughnuts

• 25g chia seeds
• 180g dried dates, pitted and roughly chopped
• ½ tsp bicarbonate of soda
• 300ml boiling water
• 150g gluten-free plain flour
• 1¼ tsp baking powder
• 1 tsp ground cinnamon
• 60g tinned coconut cream
• 1 tsp vanilla
• 175g coconut sugar

Sauce

• 30g coconut oil
• 120g coconut sugar
• 260g tinned coconut cream
• 2 tsp cornflour
• ½ tsp ground sea salt
• 1 tsp vanilla extract

Topping

60g dried dates, pitted and roughly chopped

Method

1. Preheat the oven to 190°C (170°C fan forced). Lightly grease two 12-hole doughnut trays with melted coconut oil. Set aside.
2. In a small bowl thoroughly mix the chia seeds and 60ml water. Set aside to become gelatinous (more like jelly).
3. Add the dates and bicarbonate of soda to a large bowl. Pour over boiling water and stir well. Set aside for 10 minutes to soften. Use a fork to mash the dates loosely, being sure to leave some chunks.
4. Sift the flour, baking powder and cinnamon together. Set aside. Beat the coconut cream, vanilla and sugar together with an electric mixer until creamy. Add the chia mixture and beat until combined. Fold in the date mixture with a spatula. Gently fold in the flour mixture.
5. Evenly fill 18 doughnut moulds to two-thirds full. Bake for 30 minutes or until a skewer inserted into a doughnut comes out clean.
6. To make the sauce, put the coconut oil, coconut sugar, coconut cream, cornflour and sea salt in a small saucepan over a low heat, stirring frequently to dissolve the sugar. Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until thickened slightly. Remove from the heat and add the vanilla, mixing well. Set aside to cool for 10 minutes.

To serve, remove the doughnuts from the trays. Drizzle the sauce over the top and add a sprinkle of dried dates.

Note: You can substitute arrowroot starch for the cornflour.

This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books, $24.99, available in stores nationally. Photography: © Elisa Watson