Rosewater Strawberry Doughnuts and Blueberry Vanilla Doughnuts with Berry Curd Icing

This time of year is perfect for getting creative with beautiful, plump berries! They are on sale in all of the fruit barns and they taste absolutely sensational. These doughnuts follow a similar recipe to the sweet potato ones I created recently, however, I have included a secret ingredient in these ones that creates a wonderful texture and enhances the protein in the recipe. Can you guess what it is? You’ll have to keep reading to find out! Do not be scared of it, as you cannot taste it. Also, I’m a little bit obsessed with lemon curd and have tried mandarin curd before, and now strawberry and blueberry curd! Try them out yourself for a delicious icing on these doughnuts. So full of nutrients and flavour, you can enjoy these for breakfast or any time of the day that you need an energy boost.

Makes 6 doughnuts (3 of each flavour)

Berry Juice and Puree:

1 punnet strawberries

1 punnet blueberries

Doughnuts:

¾ cup canned chickpeas, rinsed and drained

¼ cup coconut oil, melted

1 free-range egg

¼ cup raw honey

1/3 cup rice milk

½ cup oat flour

½ cup brown rice flour

¼ cup tapioca flour

1 ½ tsp. baking powder

¼ baking soda

2 tsps. flaxseed meal

¼ cup strawberry puree

1 tsp. rosewater

¼ cup blueberry puree

1 tsp. vanilla

Berry Curds:

2 tbsps. coconut oil

2-4 tbsps. raw honey

¼ cup blueberry juice

¼ cup strawberry juice

2 free-range eggs

For the Berry Juice and Puree:

1. Remove the leaves from the strawberries and place the whole punnet into a blender or food processor. Process until it reaches a puree consistency.

2. Pour the pureed strawberries through a sieve/strainer until you have ¼ cup of juice. Set the juice aside in a small glass or bowl. Set aside another ¼ cup of the thicker puree (that hasn’t been strained) in a separate small glass/bowl.

3. Repeat the same process with the punnet of blueberries. You should end up with a ¼ cup of juice from each type of berry and a ¼ cup of puree from each type of berry.

For the Doughnuts:

1. Preheat the oven to 180 degrees celcius and grease a 6 hole doughnut tin with coconut oil.

2. Place the chickpeas, coconut oil, egg, honey and rice milk in a blender or food processor and blend until smooth and well combined.

3. Add the oat flour, brown rice flour, tapioca flour, baking powder and soda, and flaxseed meal to the blender and process again until well combined.

4. Divide the mixture between two bowls.

5. Add the strawberry puree and rosewater to one bowl and the blueberry puree and vanilla to the other.

6. Carefully spoon the batter into the doughnut tin, until each flavour is evenly distributed between three doughnut holes. You should have three of each flavour.

7. Place in the oven for 12-15 minutes or until the doughnuts bounce back when pressed on top (mine only took 12 minutes).

8. Allow to cool in the tin for 5 minutes, before moving them onto a wire wrack to cool to just warmer than room temperature.

For the Berry Curds:

1. Heat two small saucepans over low heat.

2. Add 1 tbsp. coconut oil and 1 tbsp. honey to each pan. Heat until melted and then set aside to cool slightly.

3. Add the strawberry juice to one pan and the blueberry juice to the other and then add one egg to each pan. Whisk the mixture in each pan until it is well combined.

4. Return both saucepans to the heat, whisking both for about 3-5 minutes or until the mixture thickens.

5. Remove both from the heat and allow to cool slightly.

6. Dip the strawberry doughnuts into the strawberry curd and the blueberry doughnuts into the blueberry curd. Serve immediately and enjoy!