If you saw my stories or my Instagram handle – I’ve changed my name! Say goodbye “Good Grace Food” and hello to “Emily Grace Food”.
When I started my page I used my middle name and also wasn’t sure if I was going to delete the page after a week. 😂
As it’s started to grow I wanted to make it more personal, plus I kept confusing everyone having to say my name is actually Emily.
I have exciting things coming! My website will be released soon, so stay tuned!
For these donuts, I collaborated with T2 and created this recipe based on their new tea flavour “blueberry crumble”.
I am absolutely obsessed with this donut, and so is everyone else in the house.
Serves 6 donuts V DF RSF
• 1 1/2 cup spelt flour
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup apple purée
• 1 tbsp apple cider vinegar
• 1/2 cup coconut yoghurt
• 3 tbsp coconut oil
• 2/3 cup oat milk
• 1/2 cup blueberries
• 1 cup walnuts
• 1 tsp cinnamon
• 1 tbsp coconut oil
• 1 tbsp coconut sugar
• Vegan white chocolate
1. Preheat the oven to 180°C.
2. In a large bowl whisk together the dry ingredients.
3. In a separate small bowl mix oat milk and apple cider vinegar together and side aside for 5 minutes to make a “buttermilk”.
4. Add Apple purée, coconut and melted coconut oil to the buttermilk, mix and pour into dry mixture.
5. Mix in the blueberries, then sit aside for 10 minutes for the batter to expand slightly.
6. Oil donut baking tray and pour batter into the moulds.
7. Bake in the oven for 25 minutes or until the skewer comes out clean.
8. Remove from moulds after a minute or so out of the oven so they remain crispy on the outside.
9. Allow to cool on baking tray when done.
10. In a bowl mix together the crumble ingredients and bake for 5-10 minutes.
11. Make the icing by melting the white chocolate by heating over boiling water or microwave.
12. Dip the donuts upside down into the chocolate.
13. Sprinkle with crumble & cinnamon. Enjoy!