Wowee are we excited to share a recipe by the talented Kirsten Bridge. Her cooking and photography talent is evident with her growing presence on Instagram (check out the beauty @kirstenbridge.nz on Instagram) Kirsten loves re-creating old favourites in a new, healthier incarnation, and these delicious donuts are no exception.

By Kirsten Bridge

My memory of donuts as a kid are of the deep fried kind from the fish‘n’chip shop. They were massive, slightly crispy on the outside and squishy on the inside. They were covered in sugar and if I was “lucky” I’d get one filled with chocolate. Now don’t get me wrong, I thought they were delicious but they never left me feeling good afterwards.

Then, leap forward a few years and I had my first intro to Krispy Kreme’s. More compact (which let’s be honest, who could fit a big one in after a fish and scoop of chips anyway?) but highly likely to be filled with more sugar. Again they tasted delicious, but they hurt my teeth, were void of nutrients and I never, ever felt good after eating one.

Again, leap forward another few years and I’m on my journey of making all the things I used to eat into versions that will benefit my body. My aim is to make them, if not equally as delicious, then more so. And so my donut making challenge began. No refined sugar was a must. Gluten free & dairy free were also up there. I’ve made a lot of donuts, I won’t lie. But practice makes perfect and in my eyes(and mouth) these are the best donuts I have ever made. They tick all the boxes- good taste, good texture, nutritious and easy to make.

So it is my pleasure to share with you my Cacao & Shroom donuts. Yes, that’s right, shroom. I’ve added some shroom brew from the incredible Misty Day Plant Potions. This beaut blend is made up of Raw Criollo Cacao, Chaga, Lion’s mane & Gotu kola. Don’t be deterred, you can enjoy the health benefits of this magic blend and your donuts won’t end up tasting like fungi. I love a good opportunity to add more goodness into food. Enjoy!

Cacao & Shroom Donuts

Ingredients:

• 1c almond meal
• 1/4c coconut flour
• 1 Tablespoon tapioca flour
• 1 Tablespoon cacao powder
• 1 Tablespoon Misty Day Plant Potions Shroom brew
• 1/2 teaspoon baking soda
• Pinch of salt
• 3 eggs
• 1/3c maple syrup
• 1 Tablespoon coconut oil
• 1/4c almond milk
• 1 teaspoon vanilla extract

Method:

Preheat the oven to 180C. Mix the dry ingredients together in a large bowl and whisk until there are no lumps. Mix the wet ingredients into a medium bowl and whisk until smooth.

Pour the wet ingredients into the dry and mix until combined. Be careful not to over-mix. Spoon the mixture into silicon (or lightly oiled) mini donut moulds until no more than 3/4 full and smooth out. Tap the tray on the bench to release any air bubbles.

Bake for approximately 15 (longer if you’re using larger molds) or until a skewer inserted comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack.

“Chocolate” Icing

Ingredients:

• 50g cacao butter
• 1/4c raw cacao powder
• 40ml rice malt syrup (or maple syrup)
• Pinch of salt

Method:

Place the cacao butter into a bowl over a pot of simmering water. Once it has all melted, add the other ingredients and combine.

Dip your donuts into the mixture then repeat for a thicker layer and sprinkle your choice of toppings on top. I’ve used Misty Day Plant Potions Lovers brew mixed with desiccated coconut, chopped peanuts & freeze dried blueberries.

Et Voila!