Life Food & Drink

Wednesday 17 September 2014

Eats shoots and leaves - Sweet and hot Honuts

There won't be any guilt, says Susan Jane White, when you dust the healthy doughnut crumbs from your lips

Published 01/09/2014 | 02:30

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Susan Jane White

I can't accuse any sugar of being nutritious, but jaggery is a healthier choice when it comes to tickling a 
sweet tonsil.

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This caramel-coloured dust imparts a very rich flavour to baked goodies, and it's similar to molasses. Deep, dark, musky and sticky - all the virtues required of a naughty treat. But 
B vitamins? There's our thunderbolt.

White sugar is boring, predictable and bankrupt in comparison. Like an ex, you'll wonder what you ever saw in him or her.

B vitamins are the ones associated with our battery, our body and our brain. Stress robs us of our B vitamins. If this bank runs dry, our body will struggle to make stress-related hormones, to nourish nerves, or to watch an episode of House of Cards without our adrenal glands detonating.

Stress, then, creates a need for vitamins to be replaced. Instead, we comfort ourselves with priapic excesses of junk food, cigarettes and lattes. All our body probably needs is a salubrious meal to get us cantering again.

I'm tempted to give you a fabliss recipe for kale and quinoa burgers, or for Caribbean black-bean stew. But I know that it won't seduce you during your hour of need.

Instead, here's a badass recipe, stuffed with those coveted B vitamins to service your system. It's based on the classic donut from BabyCakes NYC, which is a gluten-free bakery that FedExes doughnuts across the country to breathless celebs.

Honuts

Makes 12.

This may seem like an intemperate amount of ingredients to purchase, but you'll be guaranteed year-round Honuts and happiness.

You will need:

Just over 90ml (3fl oz) coconut oil, melted

75g (3oz) powdered jaggery

90g (3½oz) brown rice flour

40g (1½oz) chickpea flour

80g (3oz) potato flour

4 tablespoons arrowroot

1 tablespoon ground cinnamon

2 teaspoons baking powder

½ teaspoon xanthan gum

Pinch of sea salt flakes

6 tablespoons apple puree

170ml hot water

1 teaspoon vanilla extract

We are going to bake these donuts instead of deep-frying the bejaysus out 
of them.

Start by preheating your oven to 150°C, 300°F, Gas 2. Brush two six-mould donut trays with some of the melted coconut oil, and set aside.

Using a food processor, blend the jaggery, the brown rice flour, the chickpea flour, the potato flour, the arrowroot, the ground cinnamon, the baking powder, the xanthan gum and the sea salt flakes. Now add the melted coconut oil, the apple puree, the hot water and the vanilla extract. Blitz until sumptuous and smooth.

Drop two tablespoons of batter into each doughnut mould, and using the end of your spoon handle, drag the batter around the ring. Bake for 20-22 minutes. Let the doughnuts cool in the mould for five minutes before releasing them using a thin rubber spatula.

Eat your honuts - healthy doughnuts - hot, to hit your serotonin and your toes.

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@SusanJaneHealth

Sunday Independent

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