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
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:
  1. Chia jam: In a microwave safe bowl, combine the frozen berries. Microwave until soft.
  2. 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.
  3. Cacao custard: In a small pot, combine the coconut milk and the vanilla. Set on the stove, and bring to a soft boil.
  4. 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. 
  5. 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.
  6. 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.
  7. 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. 
  8. 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.
  9. 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.
  10. 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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