Breakfast doughnuts

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.

Blitz until combined and forming a ball of dough. If it's too dry, add a little more water, 1 tablespoon at a time.

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.

Preheat the oven to 200°C/400°F/gas mark 6. Lightly oil a baking tray.

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.

Place on the baking tray and bake for 12-15 minutes, or until golden brown.

While the doughnuts are baking, make the glaze by whisking together the Greek yoghurt and honey.

Remove the doughnuts from the oven and let them cool slightly before dipping into the glaze. Sprinkle with cinnamon, if desired.