Breakfast doughnuts
Breakfast doughnuts
Ingredients
Doughnuts
- 100g wholemeal self-raising flour
- 100g self-raising flour, plus extra for dusting
- 30g ground almonds
- 1 large free-range egg
- olive oil
- 320g blueberries
- 1 tablespoon runny honey
- 4 tablespoons Greek yoghurt
- optional: ground cinnamon
Instructions
- 1
Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water.
- 2
Blitz until combined and forming a ball of dough. If it's too dry, add a little more water, 1 tablespoon at a time.
- 3
Turn out onto a lightly floured surface and knead for 2-3 minutes until smooth. Wrap in cling film and chill for at least 30 minutes.
30 min - 4
Preheat the oven to 200°C/400°F/gas mark 6. Lightly oil a baking tray.
- 5
Divide the dough into 6 equal pieces. Roll each piece into a ball, then use your thumbs to make a hole in the centre, stretching until you have a doughnut shape.
- 6
Place on the baking tray and bake for 12-15 minutes, or until golden brown.
15 min - 7
While the doughnuts are baking, make the glaze by whisking together the Greek yoghurt and honey.
- 8
Remove the doughnuts from the oven and let them cool slightly before dipping into the glaze. Sprinkle with cinnamon, if desired.
Nutrition
Per serving (based on 6 servings)


