Tuesday, June 11, 2013

It's time to make the donuts and a new cookbook to explore

Dreaming of Donut Holes

I've been exploring a new cookbook - if you can call it that as there's no cooking required.  It's a book of raw food recipes called Ani's Raw Food Kitchen.  With the summer garden chores kicking into full gear, sometimes there isn't much time or need to do much cooking of freshly harvested vine-ripened produce.  While we're waiting for the summer crops to grow, my son and I experimented with our version of Ani's Dreaming About Donut Holes using the ingredients we had on hand.  Although they look like conventional donut holes, they are tasty, vitamin, mineral and fiber packed treats that you won't feel guilty about having for a snack.  They take about 15 minutes to prepare in a food processor.  

Dreaming About Donut Holes

makes 15-18

1 1/2 cups raw almonds
1/4 teaspoon sea salt
2 teaspoons vanilla extract
1 cups  unsulphered dried mango (original recipe called for dried pineapple)
1 1/2 cups pitted medjool dates
1/4 cup plus additional 1/4 cup shredded unsweetened coconut 

In a food processor, process the almonds until they become finely chopped into a coarse meal.  

Add all the the rest of the ingredients (except 1/4 cup of the coconut) to the bowl along with the almonds.  Process until everything is finely chopped and beginning to clump together. 

Form the dough into balls about the size of donut holes.  Roll each in the remaining 1/4 cup of shredded coconut to coat.

These can be eaten right away, but I like the texture better once they've been chilled and firm up a bit.  They will keep over a week in the refrigerator - although I doubt they will last that long.  

Tower of tasty treats

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Sunflower blooming in the garden

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