If you hadn't noticed already, most of the recipes I have posted on this blog have all been experiments where I make up the recipe as I go along. 9 times out of 10 it somehow miraculously works!
But, there are those few that... flop!
Today's breakfast was a bit of both- really good experiment, really bad experiment.
Lets start with the good.
Presenting my Pumpkin Glazed Mini Doughnuts:
100g pumpkin, chopped
30 g wholemeal spelt flour
50g wholemeal plain flour (or just 80g flour of choice)
1 teaspoon baking powder
milk (around 1/4- 1/3 cup) ( I used unsweetened almond milk)
Coconut butter (optional- this is what I used to glaze the doughnuts. You could use the glaze from this recipe or top your donuts with whatever you like!)
1. Steam/ boil pumpkin until soft (15 mins), then mash
2. Combine all the dry ingredients in a bowl
3. Whisk in pumpkin and then start adding milk until you get a slightly thick pancake consistency:
5. I turned my machine on covered it in oil and spooned my mixture in, closed the lid and let it cook for about 4-5 mins (same time if you are making pancakes- oven might take 15 mins or so)
6. Turn out onto a wire rack to cool:
No, it wasn't these little beauties:
this recipe, but I didn't add any sweetener and it tasted foul. Observe.
My original breakfast:
I sprinted down to the kitchen, washed the horrible thick shake down the drain, threw a frozen mango, a couple of handfuls of berries and some water into a blender, poured it into my big mug and ran back to my beloved doughnuts! Ahhh, much better!
So the doughnuts tasted fabulous- perfect for me, they would probably not be sweet enough for anyone else, but that's why I gave you so many different topping ideas, It's all in the topping people! I love foods that aern't overpoweringly sweet, but I seem quite alone in the world! Oh well- just one more pic of the doughnuts and I promise you won't see them again!