I’m a professionally trained, fully #vegan, #rawchef, and this is my #Raw #Raspberry #Glazed #Doughnut recipe that I’d love to share with you! It’s vegan, raw and grain and #glutenfree. It’s made with homemade flours, which I’ve included directions to, which make the raw doughnuts more doughnut-like in texture. But, you can always opt to use store bought flours. However, you might have to modify the wet to dry ratio, if you do. I do highly encourage others to maker their own flours, though. They are cleaner and fresher, produce better results with more flavor, and are significantly cheaper. They’re also fun to make and easy! I hope you enjoy the doughnuts! (The recipe can also be found on my blog located in my bio section.)
Raw Doughnuts (serving size one dozen mini doughnuts)
1 1/4 cup homemade raw almond meal
1/2 cup homemade sprouted buckwheat flour
1 1/4 cup shredded coconut
1/8 cup fresh orange juice, strained
zest of one orange (optional)
1/4 cup coconut nectar
1 tsp vanilla (I prefer alcohol free)
2/3 cup raw coconut butter
2/3 cup fresh raspberries
3 tablespoons fresh orange juice
1 tsp vanilla
drizzle of coconut nectar (optional for a sweeter frosting)
Place shredded coconut into a food processor and process, scraping the sides as needed, until the coconut is broken down into an almost almond meal like consistency. Do not over process the coconut, otherwise it will start to turn to butter! Add in the almond flour, sprouted buckwheat flour and pinch of salt and blend just till fully incorporated. Transfer into large mixing bowl and set aside.
Liquify the coconut nectar by placing it in a pan over a pot of gently boiling water. This will slowly heat the nectar without cooking it, making it easier to mix into your dough. Remove from heat and add in the orange juice, zest (if using it) and vanilla and stir.
Stir liquids into dry ingredients. Use hands to fully incorporate wet and dry ingredients, but don’t overwork the dough. Press into 2 mini doughnut pans lightly coated with coconut oil, making one dozen doughnuts. Dehydrate at 115 degrees for several hours. Again, dehydration time varies greatly based on location. Doughnuts should be slightly moist but hold together firmly.
Gently turn over pans and dump doughnuts out. Use the tip of the knife to get the doughnuts loose, if required. If more dehydration time is required, place doughnuts back in dehydrator till the desired consistency is reached. Set aside.
Liquify the coconut butter in the same manner that the coconut nectar was melted down. Place in blender with remaining glaze ingredients and blend on high till fully incorporated and starts to thicken.
Spoon glaze over each doughnut and place in refrigerator in a closed container till the glaze hardens. (If adding any additional topping onto the glaze, do so before refrigerating.) Enjoy!
HOW TO MAKE HOMEMADE FLOURS
Sprouted Buckwheat Flour:
Soak buckwheat groats in water for 1 hr. Rinse in strainer to remove mucilage and place back in bowl, covered by a paper towel, overnight. Rinse buckwheat again the next morning and place in dehydrator at 115 degrees till fully dry. Dehydration time will vary based on location and season. Once dry, place in blender and blend into flour.
Almond Flour (Almond Meal):
Place raw almonds in a high powered blender and blend on high till a flour starts to form (do not blend into a dough). Dump blended almonds into a shifter over a bowl and shift out the larger remaining chunks of almonds. Keep repeating process till all the almonds have been blended into a flour. This might take 3 or 4 times total.