Sweet Potato Donuts with Berry Glazing
Serves: 16 Time: 35 mins
- 400g sweet potato, peeled and cut into small cubes
- 2 ½ cups spelt flour
- 1 tbsp baking powder
- 2 ½ tsps ground cinnamon
- 1 cup almond or rice milk
- 2 ½ tbsps coconut oil
- 1 tsp vanilla extract
- ⅓ cup rice malt syrup
- ½ cup frozen raspberries
- 2 tbsps fresh lemon juice
- 1 tbsp rice malt syrup
- 2 tsps arrowroot powder
- 1 tsp Beauty Berries
Preheat oven to 180°C.
Bring a large pot to the boil. Carefully place sweet potato into the boiling water, cover and allow to boil for 10 minutes or until soft.
Combine the flour, baking powder and cinnamon in a large mixing bowl.
Transfer the boiled sweet potato to a bowl and mash well. Add the rice milk, syrup, coconut oil and vanilla to the bowl with the sweet potato and mix. Add the wet ingredients to the dry ingredients and lightly combine, making sure not to over mix.
Grease a donut pan with coconut oil. Evenly pour donut mix into the donut pan holes. Remember they will rise. Place the donuts into the oven and bake for 10-13 minutes or until golden brown. Remove from the oven and let donuts cool slightly.
Whilst the donuts are cooling, in a small sauce pan add the raspberries and lemon juice, bring to the boil over low heat and then let it simmer for five minutes. Strain the mixture to remove the seeds and peel, then transfer the juice back into the sauce pan. Add the arrowroot and Beauty Berries and mix in. Bring to the boil and simmer for a few minutes, stirring continuously until it starts to thicken. Remove from the heat and set aside to cool.
Spread the raspberry glaze on top of each donut and sprinkle with toppings of your choice. I used cacao nibs and shredded coconut.