This morning my DS woke up with a growing-boy hunger for… Donuts. At first I explained why donuts would not be a healthy breakfast but then I realised: we can make a healthy donut all by ourselves. So off to the kitchen we went to make donuts for breakfast.
Involving DS in the preparing and baking, as usual, made the eating so much more enjoyable! It was in fact a very filing breakfast.
You may have seen Jamie Oliver’s Baby Yorkies (30-minute Meals)? This donut recipe of mine is inspired by the simplicity in Jamie’s recipe, plus the key ingredients and cooking techniques.
You will need:
– 1 mug almost filled to the top with whole meal self-raising flour
– the same mug filled with milk
– 1 egg
– 2 carrots or 1/2 sweet potato
– 1/2 cup extra virgin olive oil
– honey and cinnamon for serving
Directions:
1. Using your fingertips, grease a 12-hole muffin pan with olive oil. Pre-heat your oven to 200 degrees Celsius.
2. The sweet potato or carrot will be used to create a donut shape hole in your muffin pan. You need to cut the carrot or sweet potato into 4cm long portions, as shown in this photo. Place a portion in the centre of each muffin hole.
3. Drizzle olive oil in each muffin hole.
4. Add the flour, milk and egg to a liquidiser (blender). Blend ingredients together, remove lid and make sure all flour is mixed by scraping sides and bottom with a fork. Blend again.
5. Pour the mixture into the muffin pan, evenly divided throughout the pan.
6. Put the pan on the top shelf in the oven and set the timer for 14 minutes.
7. In a mug, add 1 tbsp hot water with 1 tbsp honey. Stir vigorously.
8. When your donuts have finished cooking, remove the pan from the oven. Allow to cool slightly before removing each donut from the pan, gently lifting out with a butter knife. Remove the sweet potato or carrot centres.
9. Arrange your donuts on a plate and baste with your honey/water syrup. Sprinkle generously with cinnamon.
10. Enjoy eating while they are still warm. You can serve with fresh fruit. I used the blender to process 5 prunes and a touch of water into a jam-like consistency, and then spread the prune jam onto my donuts. (This gave the chocolate look). Yum!
Note – on a future round of this recipe I made the donuts ‘shake and bake’ style. Instead of using the liquidizer, I used a shaker measuring cup. I filled the bottom half with flour, top half with milk, cracked in an egg, and shook for a few minutes (lid firmly sealed). So easy, I love it!
