Glazed Reishi Doughnuts

Glazed Reishi Doughnuts

Doughnuts are an all-time favourite, but most of us avoid them due to the shocking ingredients and unhealthy deep frying process. These healthier, gluten-free, baked doughnuts are made with the Potent Plant, reishi. You can choose from chocolate, blueberry or vanilla glaze options or you can even opt for a naked doughnut and instead dip them in a finely-milled cinnamon and coconut sugar dust.
MAKES

12

PREPARATION TIME

10 minutes + 15 minutes cooking time

DIFFICULTY

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Ingredients

2 C gluten-free flour (can sub 1:1 white flour)
½ C coconut sugar
1½ tsp Reishi Powder
2 tsp baking powder
2 tsp baking soda (bicarbonate soda)
¼ tsp salt
1¼ C almond milk
1 tsp apple cider vinegar (can sub regular grape vinegar)
3 Tbsp Coconut Blossom Nectar or maple syrup
1 tsp vanilla extract

Optional extras:
¼ C beet juice
1 heaped Tbsp blueberry powder, or fresh or crushed freeze-dried blueberries
coconut sugar and cinnamon mix
desiccated coconut and edible flowers for toppings

Basic glaze:
½ C macadamia nut butter
3 Tbsp Coconut Blossom Nectar
2 tsp of coconut oil or Cacao Butter, melted

Glaze flavour options:
1 Tbsp Cacao Powder
pinch of sea salt
or
⅓ C fresh or freeze-dried blueberries (we used fresh in our recipe)
or
½ tsp vanilla powder or extract

Method

Step 1:

Preheat the oven to 180℃.

Step 2:

Mix the dry ingredients together in a bowl.

Step 3:

Mix the wet ingredients together in a separate bowl.

Step 4:

Gently fold the dry ingredients into the wet ingredients just until incorporated. Don’t over mix the batter.

Step 5:

Using a piping bag or a large ziplock bag with the corner cut out, pipe the doughnuts into a greased doughnut pan filling about ¾ of the way full. Or you can spoon into a muffin tray if you don’t have one for doughnuts and don’t mind a muffin-shaped doughnut.

Step 6:

Bake for 8-10 minutes or until a toothpick comes out clean. Let cool completely before glazing.

Step 7:

To glaze the doughnuts, blend all the glaze ingredients together, pour in a bowl, then dunk each doughnut into the glaze. Top with shredded/desiccated coconut and edible flowers. Let them sit for the glaze to firm up slightly. Or skip the glaze and dust with finely-milled coconut sugar and cinnamon mix.

Notes:

♥ To get the iconic shape of doughnuts you need a doughnut pan, but if all you have is a muffin tray you can use that too. ♥ For a healthy flour alternative use a ratio of ½ whole wheat, ½ oat flour, even chickpea flour can be used as a healthy, protein-packed flour alternative. ♥ More reishi can be added to get more medicinal effect, but keep taste-testing as it can be bitter. ♥ The macadamia nut butter can be substituted with tahini, cashew, almond or smooth peanut butter.

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