A sticky toffee doughnuts recipe to get you through lockdown

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Food & Drink

Working from home makes on-demand deliveries all too easy. Before we know it, it’s Thursday and we’re buying in bulk from Crosstown Doughnuts, debating between a Chocolate Truffle and Tongan Vanilla Bean Glaze. Want to try making your own, healthier version instead?

This sticky toffee doughnut recipe will guarantee you’ll never get doughnuts delivered again. A bold claim we know, but as doughnut lovers, we feel confident in saying it. Sweet without the sickly, and with that perfect doughy, soft yet slightly chewy texture, these doughnuts deliver. They have depth and stickiness, too, but it’s the healthy dates in this recipe from Fresh Fitness Food that give these doughnuts a toffee flavour. Try them for yourself….

Doughnut ingredients

175g Dates (chopped)
175ml Boiling water
1/2tsp Vanilla extract
2tsp Coffee essence
2 tbsp Chia seeds
10 tbsp Water
3/4 tsp Bicabonate of soda
55g Coconut oil
100g Maple syrup
115 g Gluten free flour (sifted)
2 tsp Baking powder
60g Vegan vanilla protein

Sauce ingredients

30g Coconut milk
50g Maple syrup
Pinch of salt

Method

1.In a medium pan place chopped dates and add 6 fl oz (175 ml) of boiling water.

2. Then add the vanilla extract, coffee essence and bring to the boil. Once boiling add the bicarbonate of soda and put to one side.

3.In a small bowl make a chia egg mix by combining 2 tbsp of chia seeds with 10 tbsp of water.

4.In a large mixing bowl, mix the coconut oil and maple syrup (preferably with an electric hand whisk), beating until the mixture is pale, light and fluffy.

5. Next, gradually add the chia egg mix, a little at a time, beating well after each addition.

6. Now, carefully and lightly fold in the sifted gluten free flour, baking powder and vegan protein using a metal spoon. Once the dry ingredients have been added you can fold in the date mixture (including the liquid).

7. Once you’ve mixed the ingredients together, you can start dividing the mixture equally among the eight doughnut tins. Place them on a baking tray and bake in the centre of the oven for 25 minutes.

8. When they’re cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small palette knife around each pudding and turn it out.