Healthy Recipes: Macrobiotic Doughnuts
This week we want to finish with the myth that to maintain a healthy diet we should not eat sweets or desserts. That’s why we want to share the recipe for a very tasty dessert… And also with chocolate! The main idea, as Pablo Montoro explained in this post, is to replace harmful foods such as sugars and refined flours by more healthful ones as syrups or spelled flour. We hope you like it!
INGREDIENTS FOR THE HEALTHY DOUGHNUTS RECIPE:
- For de filling:
Ecological Margarine 60 g., Agave nectar 15 g., Dark chocolate 175 g., Soya or oat cream 140 g.
- For the orly butter:
White spelt flour 175 g., Cocoa powder 75 g., Warm water 225 ml., Sunflower oil 4 tsp., Soft tofu 40 g., Ecological Beer 170 ml., Salt 1/8 tsp.
- For the cocoa speculoos:
Agave nectar 67 g., Margarine 25 g., Water 45 g., White spelt flour 90 g., Cocoa powder 45 g., Baking powder 1.3 g.
- For the biscuit cream:
Agave nectar 250 g., ECO Biscuit gluten free 380 g., Soya cream 450 g., Sheet of gelatine 7 u., Semi-whipped cream 250 g.
Melt the margarine and the nectar in a bain-marie, once it has all melted add the dark chocolate, melt it again, add the cream and stir until you get a smooth, consistent mixture.
Fill the small crescent shaped moulds and freeze.
- Orly batter
Blend the tofu with the water and oil until a uniform liquid is obtained, put it in the KitchenAid mixer, add the beer, the sifted flour together with the cocoa and the salt. LEAVE IT ASIDE for 24H. Fry: Heat the oil until it is hot enough to fry the doughnuts and prick the flat crescent shaped bases of the frozen filling with a toothpick, dip them in the orly batter so that they are evenly covered, remove the excess batter and fry for approximately 30 seconds.
- Cocoa speculoos
Mix all the ingredients in the KitchenAid mixer, spread the mixture out evenly on a Silpat baking mat with a thickness of one biscuit and leave it for 30 min on top of the oven. Cut the speculoos and bake at 160ºC for 5 minutes.
- Biscuit cream
Add water to the gelatine. Heat the agave nectar on a low flame until it turns into a dark caramel (approx. 15 min) and add the Soya cream. Crush the biscuit in the thermomix and add the aforementioned mixture in with it. Semi-whip the cream in the KitchenAid mixer and add the former mixture in together with the dissolved jelly, whisk for 2 minutes and put it in containers to freeze (as if it was ice cream). Before serving, put it through the PacoJet and pipe it on with a pastry bag.
We know it’s a different and rather complicated recipe for donuts but we assure you that make it worth by how healthy it is. You will feel you are a really chef so we encourage you to try it!