Page 164 - Marie Claire Australia (January 2020)

LIFESTYLE

B A K E D Coconut oil cooking spray
P U M PK I N P I E 250g cooled, pureed, steamed
D O U G H N U T S pumpkin (see note)
2 large eggs, whisked
M A K E S 10 ⅓ cup rice malt syrup
2 tbsps cold-pressed extra
virgin olive oil
1 tsp vanilla bean powder
225g almond meal
1 tbsp chia seeds
1 tsp baking powder

S PI C E D SUG A R
120g coconut sugar
2 tsps ground cinnamon
1 tsp mixed spice

1 Preheat oven to 180°C
(160°C fan-forced). Prepare
two 6-hole, ⅓-cup capacity
doughnut trays by spraying 10
holes liberally with the cooking
oil spray. 2 Combine all of the
spiced sugar ingredients in
a large heatproof bowl then
set aside. 3 Whisk the wet
doughnut ingredients together,
add dry ingredients, then
stir until well combined and
smooth. 4 Using a teaspoon,
carefully spoon ¼-cup measures
of batter into the prepared
doughnut holes. 5 Bake for
18–20 minutes, swapping the
trays halfway through cooking.
The doughnuts are cooked
when they are golden and firm
to the touch. Remove trays
from oven and allow to stand
for 5 minutes (don’t leave
doughnuts in the trays any
longer than this or they’ll be
hard to remove). 6 Using a
small, soft spatula, carefully
release each doughnut from
its hole, then turn trays over
to gently tap them out onto a
NOTE wire rack. These doughnuts

Roughly chop the are very soft, so it’s important
flesh of a Kent to allow them to rest in the
pumpkin, then steam doughnut tray for a few minutes
for 10–15 minutes
or until tender. To before removing them, or they’ll
finish, blitz in a food fall apart. 7 Roll each doughnut
processor until in spiced sugar while warm to
smooth.
coat well on all sides, then
eat right away. These are
best eaten on the day. Re-roll PHOTOGRAPHY BY JEREMY SIMONS.
them in spiced sugar if they are
left for a while before serving.

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