Healthy Vegan Donuts with Miso Caramel & Raspberries

• Healthy Donuts? Oh yes, we did it! These donuts are baked, not fried and they have no cane sugar added!
• Fewer calories, less fat, less sugar and more fantastic flavours!
• Soft, delicious and easy to make!
• Miso caramel in this recipe is made using just dates & miso – so yummy! It gives our donuts a fantastic sweet & slightly salty taste.
• We sprinkled our donuts with freeze-dried raspberries and desiccated coconut, but you can swap it for any fruits/nuts/sprinkles you like!
• Vegan.

Plain White Flour, Organic 1kg (Marriages)

450g Plain White Flour

Organic Coconut Sugar 500g (Sussex Wholefoods)

2tbsp Coconut Sugar (add more if you want your donuts to be sweeter)

Granulated Erythritol 300g (NKD LIVING)

30g Erythritol

Instant Dried Yeast 250g (Sussex Wholefoods)

7g Dried Yeast

Barista Oat Drink 1 litre (Oatly)

300ml Oat Drink

Vanilla Paste 100ml (LittlePod)

0.5tsp Vanilla Extract

Sunflower Oil, Organic 500ml (Clearspring)

3tbsp Oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of Salt

Organic Dried Dates 500g (Sussex Wholefoods)

250g Dates

Genmai Miso 345g (Sanchi)

2tbsp Miso Paste

Freeze-Dried Raspberries 100g (Sussex Wholefoods)

3tbsp Freeze-Dried Raspberries

Organic Desiccated Coconut 500g (Sussex Wholefoods)

1tbsp Desiccated Coconut

Other Ingredients

• boiling water

Method

1. Cover your dates with 500ml boiling water and leave aside.
2. Place flour, dried yeast, erythritol and salt in a big bowl and mix well.
3. Warm oat drink with oil and vanilla extract in a pan until lukewarm. Add coconut sugar and mix well.
4. Combine flour mix with oat & yeast mix and work the dough with your hands for at least 5 minutes – until it’s smooth and elastic.
5. Place it in an oiled bowl, cover with a cloth and leave in a warm place for 1 hour.
6. In the meantime, make your miso caramel. Place soaked dates (reserve the water), miso paste and 100ml date soaking water in a blender or food processor and blend until smooth. Add more water if need be. Place it in the fridge.
7. Using a rolling pin, roll your dough to 2cm thickness. Using a cookie cutter or a cup and a shot glass, cut the donut shapes and place them on the baking tray layered with baking paper. Cover with a cloth and leave for 40 minutes.
8. Preheat your oven to 180°C.
9. Gently brush your donuts with a little dairy-free drink.
10. Bake for 10-12 minutes until slightly browned. Remove from the oven and leave to cool.
11. Dip your donuts in a miso caramel, sprinkle with crushed freeze-dried raspberries and desiccated coconut and enjoy!