Spelt Donuts with Cacao Custard & Chia Jam
I am a mega lover of donuts; mini ones, filled ones, donuts coated in cinnamon sugar and ones with sprinkles on top. You can find them at every bakery, and little rustic bakeries such as Little & Friday with their salted caramel and banana donut (um, yum).
What you will rarely find is a healthier donut, one with just the same amount of finger licking deliciousness, and the added health benefits from removing all the sugar and fat.
So after a few trials, I have come up with this bad boy; a baked donut made from spelt flour, filled with a coconut cream and cacao custard, that is swirled with delicious berry jam made with chia seeds. These are so easy to make, and will be devoured in seconds! x
What you will rarely find is a healthier donut, one with just the same amount of finger licking deliciousness, and the added health benefits from removing all the sugar and fat.
So after a few trials, I have come up with this bad boy; a baked donut made from spelt flour, filled with a coconut cream and cacao custard, that is swirled with delicious berry jam made with chia seeds. These are so easy to make, and will be devoured in seconds! x
You will need (makes 6 large donuts):
Donut:
1 1/2 cups white or wholemeal spelt flour 1/2 cup unrefined brown or coconut sugar 1.5 tsp baking powder 1/2 tsp baking soda 1 egg 3 tbsp melted butter or coconut oil 1/3 cup milk (dairy, soy or nut) 2/3 cup greek or coconut yoghurt 1 tsp vanilla extract |
Cacao custard:
1 cup coconut milk 1 tsp vanilla extract 2 egg yolks 1 tbsp spelt flour 1.5 tbsp cornflour 2 tbsp unrefined brown or coconut sugar 3 tbsp cacao powder |
Chia Berry Jam:
1/2 cup blueberries, frozen 1/2 cup raspberries, frozen 1 tbsp coconut sugar 2 tbsp chia seeds Optional: 1 tbsp coconut sugar long thread coconut |
Method:
- Chia jam: In a microwave safe bowl, combine the frozen berries. Microwave until soft.
- Once soft, take a fork and mash the berries, then add the sugar. Microwave for another minute, remove from the microwave and add the chia seeds. Set to the side.
- Cacao custard: In a small pot, combine the coconut milk and the vanilla. Set on the stove, and bring to a soft boil.
- In a small bowl, combine the egg yolks, spelt and cornflour, along with the sugar and cacao. Whisk together until thickened and the sugar has started to dissolve.
- Once the milk has boiled, add a little to the egg mixture and whisk to temper it. Then slowly pour in the remainder of the coconut milk and whisk well. Pour into the pot, and cook over a low heat, stirring constantly, until the mixture is thick and a similar consistency to chocolate mousse. Transfer to a bowl, cover and chill.
- Donuts: Preheat your oven to 170c fan bake. You can either use a whoopie pie or texas muffin tin, grease your chosen tray. In a bowl, sift together the spelt flour, baking powder and baking soda. Add the sugar and stir well.
- In another bowl, mix together the egg, yoghurt, milk, vanilla and melted butter/oil. Combine with the dry ingredients, and whisk until combined; but try not to over mix.
- Pour the mixture into your trays evenly, filling to 3/4 full. Bake in the oven for 10-15 minutes, or until a skewer comes out clean. Cool.
- Finishing: In a bowl, swirl together the custard and chia jam, and put into a piping bag. Remove the donuts from the tin, and turn upside down. Using a cutter or knife, cut a small circle from the center, deep enough for the filling. Fill the hole with the cacao custard and jam, then place the circular piece of cake over the filling.
- If you like, combine the optional sugar with a splash of water, and microwave until the sugar has dissolved. Brush over the donuts, and then sprinkle with coconut. Enjoy!
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