“This recipe for gingerbread doughnuts makes them light and fluffy on the inside and crispy on the outside; they’re the ultimate guilt-free treat – especially for doughnut lovers! I love sprinkling a bit of festive cinnamon and monk fruit sugar dust on most of my Christmas desserts.”
– Charissa Areington Brand Ambassador Nuzest Asia
This recipe yields 18 small doughnuts
Ingredients for the doughnuts
- 1/2 cup hulled tahini paste
- 1/3 cup cashew nut butter
- 1/2 cup toasted coconut flakes
- 2 tablespoons monk fruit syrup
- 1 serving Nuzest Kids Good Stuff Vanilla Caramel
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/3 teaspoon mixed spice
- 1/2 cup macadamia nut flour or almond flour
Ingredients for the cinnamon ginger dust (optional)
- • 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1 tablespoon monk fruit granulated sugar
- 1/2 teaspoon mixed spice
- Add the coconut flakes to the food processor and process until fine. Next, add all the doughnut ingredients to the food processor and blend the mixture until you reach a dough-like consistency.
- In a separate bowl, mix the cinnamon ginger dust ingredients and set aside. Remove the dough-like mixture from the food processor and scrape the mixture into a large bowl. Choose your desired mould or make bite-size balls by hand rolling them. Once you have shaped out your gingerbread bites, pop them in the freezer for 40 minutes to set.
- After 40 minutes, remove the mixture from the mould and lightly dust with your cinnamon ginger dust. Notes: If the doughnut mixture is too crumbly, mix in a little more tahini paste or cashew nut butter. If the mixture is too wet, add a little more nut flour.
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This recipe for doughnuts first appeared in the December 2021 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!