1419. Superfood Breakfast Donuts

This superfood breakfast donut recipe consists of a date-saturated dough smothered in a deep jewel-tone blueberry and greek yogurt sauce. The amazing mother I got the recipe from adapted it from a Jamie Oliver recipe to make for her equally amazing daughter as a fun but totally nutritious breakfast. She adds a myriad of additional seeds and stuff to the dough which does not compromise on flavor and still shoots the nutritional value through the roof.
The easiest way to incorporate healthy as part of your lifestyle is to always have the ingredients on hand. Your freezer will be your best friend to preserve seeds, nuts, and dried fruit forever (or almost). When I first delved in the world of cooking, Jamie Oliver was a huge inspiration for fuss-free delicious recipes. Now he's got nearing thirty cook books on his CV, and (at least for me) you just know that there has to be a big margin of faff in there. I mean, obviously he is leaning towards quantity vs quality, and it shows. I have regretted my purchase of the last three cookbooks, which seem to have an ongoing trend of endless ingredient lists. Once in a while, a gem might appear, which is within the norms of statistical probability. This recipe is one such gem in the faff.


Ingredients:

1 cup pitted dates
2/3 cup wholemeal flour
2/3 cup flour, plus extra for dusting
2 tsp baking powder
1/4 cup powdered flaxseeds
1/4 cup chia seeds
1/4 cup ground walnuts
1/2 cup ground almonds
1 large egg
1/2 cup to 2/3 cup milk
Olive oil
2 cups blueberries
1 Tbsp runny honey
4 Tbsp Greek yogurt
Ground cinnamon, optional



Method:

Place the pitted dates in a food processor with the flours, baking power, ground flaxseeds, chia, ground nuts, egg, a pinch of salt and milk. Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes. Roll out the dough 1.5 cm thick, then use an 8-cm cutter to cut out two rounds. Cut a hole in the center of each one, then use those center bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have four doughnuts in total.
Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through. Place a large frying pan on a medium heat with a tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust. Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice. When it looks nice and shiny and the doughnuts are purple, ripple the yogurt through the pan and divide between your plates. Nice with a sprinkling of cinnamon, to finish.

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