serves 12

50 minutes

ingredients

Step 1 - Doughnuts

  • 300g wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • zest of 1 orange
  • 150g Sweet Freedom Fruit Syrup
  • 70ml rapeseed oil
  • 230ml soya milk
  • 120g mixed dried fruit

Step 2 - Cashew lemon eggs

  • 250g cashew nuts
  • 100g ground almonds
  • 6 medjoul dates
  • zest of 1 lemon
  • 2 tbsp Sweet Freedom Fruit Syrup
  • 2 tbsp melted coconut oil

Step 3 - Decoration

  • desired amount - coconut flakes or flaked almonds
  • desired amount - Sweet Freedom Fruit Syrup or Sweet Freedom Choc Pot

make

Step 1 - Doughnuts

  1. Mix the flour, baking powder and salt in a bowl.
  2. Make a well in the centre and add the zest, oil, milk and Sweet Freedom Fruit Syrup.
  3. Mix well until smooth.
  4. Finally stir in the dried fruit. 
  5. Spoon into well greased doughnut moulds and bake at 180C for about 10 minutes until a skewer inserted comes out clean. 
  6. Cool on a wire rack. 

Step 2 - Cashew lemon eggs

  1. Put the cashew nuts and dates in a food processor and whizz until finely chopped.
  2. Add the rest of the ingredients and process until well combined and coming together. 
  3. Form into egg shapes with your hands.

Step 3 - Decoration

  1. Coconut flakes or flaked almonds.
  2. Sweet Freedom Fruit Syrup or Sweet Freedom Choc Pot.
  3. Spread either Sweet Freedom Fruit Syrup or Choc Pot on to a doughnut and then sprinkle on the coconut flakes or flaked almonds.
  4. You may need to press them on to keep them in place.
  5. Place some eggs in the middle of the doughnut and garnish with edible flowers (optional).

Enjoy!

Thank you Mairi @gingervegan for a delicious recipe.

 

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