Blackberry and Lemon.. DOUGHNUTS!!
As soon as I saw this recipe I HAD to try it, I can’t remember the last doughnut I had, and don’t they look like irresistible sparkly garnets!
Looking at the ingredients list, I thought all would be pretty easy to find, but could I find almond flour in the shops?! I haven’t plucked up the courage to order ingredients online, but after this I think I’ll have to.
I used ground almonds instead (which I’ve used before in baking) I know it makes the mixture heavier, but I was willing to sacrifice the texture this time. Eating the doughnut, the almond is quite prominent, the lemon should be the most obvious flavour but I get almond first, coconut second and lemon is kind of there…
The other ingredient I hadn’t realised I’d mixed up was the coconut butter. I have coconut oil in my cupboard in a jar (and because its solid I thought it was butter - oops) I was waiting ages for the blackberry icing to thicken up, even trying to cool it in the fridge.. Anyway to rectify this I double dunked the doughnuts, and have kept the left over runny jam for later!
I was also surprised by the cooking temperature, 250 Fahrenheit is 110 degrees for a fan oven, lower than anything I’ve baked before! Nothing seemed to be happening when they were baking so I cranked the heat up to 160, then they ballooned, so I turned it back down. Whether this did anything or not, I’m not sure. They seemed to turn out OK!
The below recipe sprinkles the doughnuts with lemon zest but there’s so much in the doughnut I didn’t feel the need to put more on.
These aren’t very sweet either, I don’t follow a paleo diet (which this recipe apparently suits) so I’d like to find a recipe that has sugar, I always find maple syrup isn’t strong enough. Lessons learnt indeed!