Disclaimer: This blogpost includes products which I’ve been gifted, however all my opinions and views are 100% my own.
Spicy with the flavours of Christmas, these baked donuts will get you in the festive mood for sure. these baked donuts are perfectly fluffy, scrumptious and healthy, paired with a sprinkle of sweet dukkah for an extra kick
Hoy boyy! Christmas is just around the corner and these gingerbread donuts will get you in the festive mood, no doubt! It may only be November, but I couldn’t keep this recipe from you guys any longer - it’s just so damn good! The soft fluffy dough holds so many fragrant spices, and it’s also super easy to whip up and much healthier than fried donuts. After 20 minutes in the oven, and after some extra time cooling, I drizzled these donuts with a classic icing sugar mix, however to no avail, the mixture was too thin and less than a minute after, the icing sugar had seemed to disappear into the donuts themselves. Nothing can go wrong with some chocolate so that’s exactly where I headed next. After a few intervals in the microwave, the coconut oil and dark chocolate melted into a beautiful icing and that was drizzled next, chocolate saving the day once again.
I was recently very kindly gifted with a lovely box of goodies from Table of Plenty featuring their new Sweet and Savoury Dukkah range. Sweet Dukkah? Uh huh, it’s it’s hella fine! Think almond, cinnamon with sesame ; ) With a little touch of cinnamon sugar, this dukkah is so perfect on sweet breakfasts (pancakes!!), desserts and baked goods. I couldn’t resist sprinkling a nice handful of sweet dukkah onto these donuts, thank you Table of Plenty! Also, is is pronounced ‘d00-ka’ or ‘duck-a’ ?? Hmm, help me out.
Spiced Gingerbread Donuts (v)
makes 10 donuts
print recipe here
GINGERBREAD SPICE MIX
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 1/2 tsp gingerbread spice mix
2 tbsp coconut sugar
1 cup self raising flour (or 1 cup flour + 1 tsp baking soda + 1 tsp baking powder)
1 flax egg (1 tbsp ground flax meal + 2.5 tbsp water)
2 tbsp melted coconut oil
2 tbsp tahini
115gram super ripe banana
1 1/2tbs blackstrap molasses
3 tbsp soy milk
115g cup icing sugar
20ml warm water
Melted Dark Chocolate
Preheat the oven to 180C or 356F and grease + flour your donut pan
Mix all the dry ingredients in one bowl and set aside.
To make the gingerbread spice, mix all the spices until evenly incoporated
In your other bowl, mash your banana until smooth (it’s okay if there’s a little bit of chunks). Combine the other wet ingredients together before slowly incorporating the wet and dry ingredients. Combine well.
Scoop 1 -2tbsp of batter evenly into your donut pan and tap lightly to pop any air bubble. Sprinkle a little more gingerbread spice and/or coconut sugar before placing in the oven for 20 minutes or until skewer comes out clean.
Let cool in pan for a few minutes before transferring onto a baking rack and letting cool for 20 minutes
For the icing, mix the icing sugar + water until well combined and desired consistency is reached. Add 1 drop of water at a time if you want to make it thinner. Lightly drizzle icing on the donuts, followed by some melted dark chocolate a sprinkle of sweet dukkah. Enjoy!