Chocolate Oreo Swoonuts (Gluten Free & Vegan)

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

What’s A Swoonut you ask?

The short definition is: a swoonut is a baked cake donut that’s dairy, gluten and refined sugar free.

If the word “swoonuts” appeared in a dictionary, it would look something like this:

Swoonuts [swoon-nuhts]

noun

  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

As for the long definition: swoonuts are everything a good donut should be. They have a heavenly, melt-in-your mouth, cake-like texture, that stays fresh and moist for days. The donut itself must have a delicious flavour that glaze and toppings merely enhance, not compensate for. And if you choose to add glaze and toppings, they must be applied generously. Swoonuts proudly sit on the healthy side of the donut scale, yet are still considered a delicious, indulgent treat.

Now that you know what I’m talking about when I say “swoonut”, I probably don’t need to do any further convincing of why you need to make them.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

History of the swoonut

I posted the original swoonut recipe Spiced Vanilla Cake Donuts way back in 2017. They were such a hit that I followed them up with an even more decadent Chocolate Swoonut.

Both of these original recipes are dairy, gluten/grain free (depending on what flour you choose), and refined sugar free, but they do contain eggs. So my next challenge was to create a swoonut that was completely vegan.

The vegan swoonut recipe I shared next uses peanut butter as the egg replacement. These Vegan Chocolate Peanut Butter Swoonuts have an incredibly smooth, velvety texture with a deliciously rich chocolate flavour.

Next came Red Velvet Swoonuts with Cashew Creme Frosting which use beetroot to create the iconic red velvet crumb. And then came Christmas Spice Swoonuts with Cinnamon Orange Glaze, which combine all the spices and flavours found in traditional Christmas cake and Christmas spice cookies.

I realised there were no fruity swoonuts so I created these Lemon & Poppy Seed Swoonuts which have just the right balance of tangy citrus to sweet cake donut, dotted with poppy seeds for a hint of nuttiness.

That brings us to present day and these Chocolate Oreo Swoonuts  –  which might just be the most ULTIMATE swoonut to date.

What Makes These Chocolate Oreo Swoonuts So Special?</p>
<p>For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They're comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.</p>
<p>These swoonuts are baked, not fried, so they're not soaked with oil and much better for you.</p>
<p>Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

What makes these Chocolate Oreo Swoonuts so good

For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They’re comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.

These swoonuts are baked, not fried, so they’re not soaked with oil and much better for you.

Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

 

How to bake the perfect Swoonut

The trick to achieving the perfect texture for these swoonuts is slightly under baking them. To do this, simply take them out of the oven when they’re just firm to touch and a knife comes out mostly clean with the odd crumb.

Swoonuts will continue to cook for at least another 30 seconds once they’re out of the oven, which will bring them to the perfect, melt-in-the-mouth texture.

If you bake a donut too long it will be hard and dry and are taste nowhere near as good. So be sure to use a timer when baking these swoonuts so you can check them around the 10 minute mark. They’ll likely need another minute or two depending on your oven, but probably not much more.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Don’t Forget About The Toppings

One of the best things about these Chocolate Oreo Swoonuts is they’re delicious straight from the oven, without any toppings at all, but if you want the full Oreo experience, dip them in the simple glaze recipe below and top them with crushed Oreo cookies.

Store-bought Oreo cookies are vegan but not gluten or refined sugar free. So if you want your Chocolate Oreo Swoonuts to be completely gluten free, you can make your own Oreo cookies using my Oreo Cookie recipe here. The catch is my Oreo Cookie recipe does contain eggs. So if you need a gluten free and vegan Oreo cookie, keep an eye out as I’m still working on that recipe.

I hope you love these vegan, Chocolate Oreo Swoonuts, and if you make them, be sure to tell me what you think in the comments below.

 

Chocolate Oreo Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 12-14 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g ground almonds
50g coconut flour
50g raw cacao powder (or dutch process cocoa for extra dark swoonuts)
75g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g smooth nut butter (I used chocolate chocolate hazelnut butter)
100g coconut yoghurt
200ml plant milk
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Simple Glaze
1 cup icing sugar (I used powdered coconut sugar for the caramel glaze)
1 Tbsp coconut oil
1 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp plant milk

Topping Suggestions
Crushed Oreo cookies (store bought or homemade)
Raw cacao nibs
Raw chocolate

 

Preheat the oven to 170ºC fan bake (190ºC conventional). Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full, alternatively pipe the mix into the donut holes for a really even, smooth donut.

Place the donut tray in the centre of the oven and bake for 12 to 14 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and a knife inserted comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before dipping in glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the glaze: place all the ingredients in a small bowl and stir until well combined. For a white glaze use white icing sugar and rice syrup, and for a caramel glaze use powdered coconut sugar and pure maple syrup.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the round side of the donuts, then place on the wire rack. If using crushed oreos as the topping, press them into the glaze. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can be reused. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Honey & Cinnamon Spiced Almond Butter Cake (Plant Based/Gluten Free)

Honey & Cinnamon Spiced Almond Butter Cake (Plant Based/Gluten Free)

Honey & Cinnamon Spiced Almond Cake - Vegan/Gluten Free

 

The Perfect Afternoon Tea Cake

This honey & cinnamon spiced almond butter cake is the perfect cake for an afternoon tea. It’s impressive yet simple, sweet but not sickly, and I guarantee guests will be coming back for seconds!

As far as cakes go, it’s definitely on the moist and dense side of the scale as opposed to light and fluffy. But it’s not so heavy that it leaves you feeling overly full.

It’s bursting with beautiful flavours of honey, cinnamon and almond butter, and best of all it’s completely gluten, dairy and egg free.

I created this recipe for my friends at Chantal Organics to showcase their new cinnamon spiced almond butter. OMG what a delicious combination! They’ve also added chia and hemp seeds to this new almond butter, so it’s absolutely packed with plant based goodness.

Of course, if you can’t get your hands on their new almond butter then regular almond butter will also work. Just add some extra cinnamon to the mix.

 

Cinnamon Spiced Almond Butter Cake

 

How To Make A Cake Gluten, Dairy & Egg Free

Creating a cake, or any kind of baking for that matter, that’s gluten, dairy & egg free isn’t always easy. Especially when you’re trying to replicate a classic flavour or texture.

One of the key things to consider is what you’ll be replacing the eggs with. Options range from flax eggs, chia eggs, aquafaba (chickpea brine), applesauce, puréed vegetables and nut butters. These ingredients all work in different ways, producing different results, so it will depend on exactly what texture and flavour you’re trying to achieve. For example using whipped aquafaba is the best way to achieve a light fluffy sponge, whereas applesauce and puréed vegetables are better used for muffins and pancakes.

For this cake I wanted a really moist, almost sticky date pudding-like crumb, so I used almond butter which goes beautifully with the honey and cinnamon. Peanut butter is another great option, especially if you’re making a chocolate cake. It imparts an amazing rich, velvety quality which goes so well with chocolate. Check out this recipe here for my Ultimate Peanut Butter Chocolate Cake which uses peanut butter instead of eggs, and is also gluten free.

For the gluten free flours in this cake, I used a combination of almond meal, rice flour and buckwheat combined with raising agents. To ensure the sweeteners remained unrefined I used coconut sugar and raw honey.

 

The Easiest Sugar Free Vegan Frosting

Deciding on the frosting for this dairy free cake was more of a challenge! Almost all the frosting recipes out there contain some kind of refined sugar and/or dairy. Most dairy free/vegan frosting recipes either use soaked cashews, which is quite a process, or the solidified fat from a can of coconut milk. I can tell you, neither of those set very well, nor do they stay on a cake for very long! At least not the recipes I tried.

In the end I decided to use a thick plain coconut yoghurt which goes perfectly with this dessert style cake. Most coconut yoghurts are naturally thick so will stay on a cake nicely and look smooth and lush. Just be sure to choose a coconut yoghurt that doesn’t have too much starch added as this can cause the yoghurt to look lumpy. Also, if you want your frosting to be sugar free choose an unsweetened coconut yogurt. This cake is definitely sweet enough to handle it!

Of course, once you add the yoghurt frosting you then need to store this cake in the fridge. So my advice is to ice it just before serving, as the cake itself tastes much better at room temperature.

I chose to decorate this cake with fresh pears because they’re in season at the moment. But you could use any fresh seasonal fruit such as berries, cherries or other stone fruit.

To finish this honey & cinnamon cake, drizzle with honey and sprinkle with chopped pistachios and you’ll have a cake ready to impress!

I’d love to hear from you if you make this cake! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

Honey & Cinnamon Spiced Almond Cake

 

Honey & Cinnamon Spiced Almond Cake

Makes: 1 x 8″ cake

Prep time: 30 minutes  Cook time: 50 minutes

Dry Ingredients
1 cup /120g ground almonds (almond meal)
1/2 cup / 80g rice flour
1/2 cup / 70g buckwheat flour
3/4 cup / 150g coconut sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pink Himalayan salt

Wet Ingredients
1/2 cup / 125g coconut oil
3 Tbsp /60g Chantal Organics cinnamon spiced almond butter
1/2 cup / 125g plant based milk
1/2 cup / 125g coconut yoghurt
1/4 cup / 90g raw honey or pure maple or rice syrup if vegan

Decoration
1 cup unsweetened coconut yoghurt
Honey or pure maple syrup
Fresh seasonal fruit
Chopped pistachios

Method
Preheat the oven to 180ºC fan bake and line an 8″ springform tin with baking paper.

Place the ground almonds, rice flour, buckwheat flour, coconut sugar, baking powder, baking soda, cinnamon and salt into a mixing bowl and stir until evenly combined.

Combine all the wet ingredients, except the coconut oil, in a small bowl.

Add the wet ingredients to the dry ingredients and stir until well combined. You can also use a food processor and pulse until well mixed and smooth.

Lastly add the melted coconut oil and fold in until combined.

Pour the cake mix into the prepared pan and smooth the top.

Place the cake into the centre of the oven to bake for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.

Remove the cake from the oven and leave to cool in it’s tin on a wire rack to ensure the cake keeps it’s form.

When the cake is cool, remove from tin and place on a serving plate. Spread a thick layer of coconut yoghurt over the top and decorate with fresh fruit, chopped pistachios and a drizzle of honey.

Store the un-iced cake in a sealed container at room temperature for up to 5 days, once you’ve added the yoghurt frosting keep in a sealed container in the fridge for up to 5 days.

 

Honey & Cinnamon Spiced Almond Cake - Vegan / GF

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate & Raspberry Mini Lamingtons

I’m the first to admit I’m a sucker for a lamington.

There’s something so nostalgic about the combination of a freshly baked vanilla sponge, smothered in rich chocolate icing and rolled a layer of desiccated coconut.

It brings back memories of my 5 year old self being taken to the local bakery after school to choose a treat off their nearly empty, flour dusted wooden shelves. Luckily there’d still be one or two lamingtons left and after I’d carefully carried it home, I would eat it as slowly as possible, savouring every bite. 

Rather surprising that I became a pastry chef really.

Raw Chocolate & Raspberry Mini Lamingtons

If you’re not familiar with lamington cakes, they’re believed to have originated in Australia in the early 1900’s, and are still popular in New Zealand, South Africa and some parts of the U.K to this day.

Lamingtons are traditionally made from a square of vanilla sponge cake which is coated in an outer layer of chocolate icing and rolled in desiccated coconut. A popular variation is to put a layer of raspberry jam and cream in the centre, and in New Zealand raspberry iced lamingtons are also very common.

Raw Chocolate & Raspberry Mini Lamingtons

Despite being a HUGE lamington fan, I haven’t been able to indulge in these little cakes for quite some time because they’re traditionally made with dairy, gluten and lots of refined sugar! And while I created this raw chocolate and raspberry lamington slice a little while back, it wasn’t quite the same.

So it was high time I gave these iconic little cakes a Swoon Food makeover!

I needed to create a low sugar, dairy, gluten and grain free version that was also ideally plant based and made with whole food ingredients. So I decided the best way to achieve this was to create a raw version in order to keep to the whole food brief, as let’s face it, a vegan, gluten free vanilla sponge cake just doesn’t taste good.

Luckily my raw version came out even better than I expected.

Thanks to cashews, the vanilla “cake” has a delicious creamy vanilla flavour with a texture that looks just like cake to the naked eye. I created a fresh raspberry jam centre and used raw chocolate as the icing. 

Best of all because these mini lamingtons are so nutrient dense, they only need to be bite sized so are perfect as a little mid afternoon or after dinner treat, and will last for ages in the freezer

 

Raw Chocolate & Raspberry Mini Lamingtons

 

When you make these Raw Chocolate & Raspberry Mini Lamingtons, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

Raw Chocolate & Raspberry Mini Lamingtons

Makes: 20
Prep time: 30 minutes  Chill time: 30 minutes

Vanilla ‘Cake’
1 cup cashews
3/4 cups desiccated coconut
1/4 cup + 1 Tbsp rice syrup or pure maple syrup
1/4 tsp pink Himalayan salt
2 tsp vanilla essence (or 1/2 tsp vanilla powder)

Raspberry Jam
1 cup fresh or frozen raspberries
1/2 tsp basil or chia seeds

Raw Chocolate Icing
1/2 cup/70g raw cacao butter
1/2 cup/85g rice or pure maple syrup
1/4 cup/60g extra virgin coconut oil
1/2 cup/65g raw cacao powder
pinch pink Himalayan salt

1 cup desiccated coconut for rolling

To make the ‘cake’:
Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with non-stick paper.
Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add the salt, vanilla and syrup and pulse until well combined. The ‘dough’ should come together in a ball.
Press the dough into the pan in a thin even layer, and place into the freezer to set.

To make the jam:
Place the raspberries in a small pan set over low heat and stir until warm and juicy. Turn off the heat and add the basil or chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.

To make the icing:
Bring a small pan of water to the boil, then turn off the heat. Place the cacao butter, coconut oil and salt in a heat proof bowl and place on top of the pan of steaming water, stirring occasionally until fully melted.
Melting the ingredients using this method ensures the temperature of the ingredients doesn’t go above 47ºC thereby keeping the nutrients in them intact.
Once melted remove the bowl from the heat and stir in the remaining ingredients.

To assemble the mini lamingtons:
Removed the ‘cake’ from the freezer and spread with raspberry jam. Cut in half down the centre and flip one side on top of the other to create a sandwich. Return to the freezer for at least half an hour to let the jam firm up. Ideally you want both the ‘cake’ and jam to be semi-frozen, at which point remove it from the freeze and cut into small even cubes, approximately 1.5cm wide. You should get about 20. Return to the freezer until you’re ready to ice.

To ice the mini lamingtons:
Set up a bowl of cooled melted raw chocolate and a bowl of desiccated coconut. Use a fork to dunk each lamington into the chocolate, let it drain through the fork, then roll in the coconut. Place iced lamingtons back on the tray and then return to the freezer to set.

These raw mini lamingtons will keep in the fridge for up to 5 days or in the freezer for 1 month. Serve frozen, chilled or at room temperature.

 

Raw Chocolate & Raspberry Mini Lamingtons

 

 

Armenian Nutmeg Cake with Walnuts

Armenian Nutmeg Cake with Walnuts

  Armenian Nutmeg Cake

 

A couple of weekends ago my parents turned up with a bag of fresh walnuts from their local farmers market and hinted that they’d love to see them in “one of those Armenian nutmeg cake’s you used to make”.

Now, I’m pretty sure I never actually made this cake, more likely I was the one putting in the request to mum. But I took the hint and added the challenge of giving it a Swoon Food makeover i.e. turning it dairy & gluten free!

 

 

Armenian Nutmeg Cake

 

So what is an Armenian nutmeg cake?

Well, leaving the Armenian part aside for a moment, it’s best described as a beautifully fragrant spice cake which is made up of two layers.

The bottom layer is a dense, heavily spiced, almost biscuit-like layer, while the top is a light, fluffy cake which is topped with walnut halves.

I used to think the best part of this cake was the spiced biscuit layer because of it’s intense flavour, so I’d always ask mum to “put extra bottom layer in” when she was making it.

But now I appreciate the cake as a whole and can see how cleverly the two different layers truly compliment each other.

 

 

Armenian Nutmeg Cake

 

After looking this recipe up online, I’m not entirely sure this Armenian nutmeg cake is a recipe native to Armenia at all.

All the links seem to point to the recipe either being handed down or passed on from friend to friend between New Zealand and Australia. One home baker even had their Armenian neighbour search all their traditional cook books only to confirm they’d never heard of such a cake.

I wouldn’t even be surprised if this Armenian nutmeg cake made an appearance in the Women’s Weekly Cookbook, which was the cooking bible of all NZ/Australian home bakers back in the 80’s and 90’s. 

Needless to say, I think it’s quite possible this recipe might have originated on this side of the world and someone clever decided to give it an exotic name to go with it’s exotic flavours.

Either way, it’s clearly a very memorable cake that’s well worth the baking effort!

 

Armenian Nutmeg Cake

 

When you make this exotic, spiced, two layered nutmeg and walnut cake, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Armenian Nutmeg Cake with Walnuts

Makes: 1 x 8″ cake

Prep time: 30 minutes  Cook time: 50 minutes

1 cup /120g ground almonds (almond meal)
1/2 cup / 80g rice flour
1/2 cup / 70g buckwheat flour
3/4 cup / 120g coconut sugar
2 tsp baking powder
1 1/2 tsp freshly grated nutmeg
1/2 tsp pink Himalayan salt
125g coconut oil
1 egg
1 tsp baking soda
1/2 cup / 140g plant based milk
1/2 cup / 140g coconut yoghurt
1/4 cup rice syrup, pure maple syrup or raw honey
1/2 cup fresh walnut halves or pieces

 

Preheat the oven to 180ºC fan bake. Line an 8″ springform tin with baking paper.

Place the ground almonds, rice flour, buckwheat flour, coconut sugar, baking powder, nutmeg and salt into a mixing bowl and stir until evenly combined.

Gently melt the coconut oil over low heat and then add to the dry mix, stirring until evenly mixed. Alternatively use a food processor to combine the ingredients.

Press 1/3 of the mixture into the bottom of the cake tin and set aside.

Gently warm the plant milk then stir in the baking soda. Add this to the remaining cake mix along with all the other remaining ingredients except for the walnuts, and stir (or process) until well combined.

Pour the cake mix into the prepared pan and smooth the top.

Sprinkle the walnuts over the top and place the cake into the centre of the oven to bake for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.

Remove the cake from the oven and leave to cool in it’s tin on a wire rack to ensure the cake keeps it’s form.

When the cake is cool, remove from tin and serve with a warm cup of chai.

 

 

Armenian Nutmeg Cake

Armenian Nutmeg Cake

Feijoa & Cinnamon Muffins

Feijoa & Cinnamon Muffins

Feijoa & Cinnamon Muffins 

 

One of the best things about Autumn, besides steaming bowls of vegetable soup and hazelnut hot chocolate on repeat, is feijoa season!

If you haven’t come across a feijoa (also known as pineapple guava or guavasteen), it has a smooth green skin and is about the size of a kiwi fruit. The inside is a creamy colour with a similar in texture to a pear but with jelly bits (sounds weird but it’s the best way to describe them!). Feijoa’s have a very unique, fragrant flavour, which has been described as a cross between a pineapple and guava.

I’m always a little hesitant to post feijoa recipes here as I’m well aware half the world doesn’t have access to them. So if you’re from the half that doesn’t and want to make these muffins, the best swap in this case would be pear. If you were making a smoothie that calls for feijoa, like this feijoa and fennel green smoothie, the best swap would be pineapple. And if you were making a fruit crumble, like these feijoa and pear crumbles, you could swap the feijoa for apple, berries or even peaches!

 

Feijoa & Cinnamon Muffins 

 

So what’s so special about these feijoa and cinnamon muffins?

First up they’re dairy, gluten and refined sugar free.

They’re low in added sugars because feijoa’s are naturally sweet so there’s no need to go crazy with extra sweeteners.

They’re flavoured with cinnamon and nutmeg which add to the beautiful fragrance of the feijoa’s, and will leave your house smelling amazing.

Lastly, these muffins have a beautiful soft, moist texture, and they stay that way. No drying out over time. If anything, they get even more moist!

So what are you waiting for? You now have 10 amazing reasons why you need to make these muffins stat.

You’re welcome, enjoy.

 

 Feijoa & Cinnamon Muffins

 

If you make these feijoa and cinnamon muffins, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Feijoa & Cinnamon Muffins

Makes: 12

Prep time: 20 minutes  Cook time: 20 minutes

Dry ingredients:
100g ground almonds (almond meal)
50g buckwheat flour
50g rice flour
60g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pink Himalayan salt

Wet ingredients:
300g feijoa flesh (about 10 to 12 good sized feijoas)
2 eggs
100g coconut yoghurt
50g/2 Tbsp rice syrup

 

Preheat the oven to 180ºC fan bake. Either lightly grease a standard 12 hole muffin pan with coconut oil, line with paper muffin cases, or use a non stick silicone muffin mould.

Combine all the dry ingredients in a mixing bowl and stir well until evenly combined.

Scoop the flesh from the feijoas until you have 300g, then cut the flesh into bite sized chunks.

Combine the eggs, yoghurt and rice syrup in a small mixing bowl and whisk together until evenly combined.

Add the egg mix and feijoas to the dry ingredients and stir well until evenly combined.

Spoon the mix evenly into the prepared muffin pan and place pan into the centre of the oven to bake for approximately 20 minutes.

Note: for a more decadent topping, sprinkle the muffins with a little coconut sugar and/or coconut thread before baking.

The muffins are ready when they bounce back to a light touch, and a knife inserted into the centre comes out clean.

After removing the muffins from the oven allow them to cool in the pan to prevent sinking.

Store any leftover muffins in an airtight container at room temperature where they’ll will keep for up to 5 days, or in the freezer for up to 1 month.

 

 Feijoa & Cinnamon Muffins

 

Lemon & Poppy Seed Swoonuts

Lemon & Poppy Seed Swoonuts

 

Is there such a thing as too many swoonut recipes?

No, I don’t think so either.

And lucky for you because these lemon & poppy seed swoonuts are worth swooning over!

Like all swoonuts, these have that lovely melt-in-your mouth, cake-like texture, that doesn’t go stale by the end of the day. They have just the right balance of tangy citrus to sweet cake donut, and the poppy seeds add a subtle hint of nuttiness while also looking pretty!

 

 

 

Decorating these lemon & poppy seed swoonuts is optional. They’re delicious as they are, especially when still warm from the oven, or if you have some leftover lemon juice a little drizzle over the top brings out the zesty lemon flavour even more. If you like your donuts glazed, I’ve included a recipe for a simple coconut sugar and lemon juice glaze which gives them a beautiful caramel colour from the coconut sugar.

Of course, if you can’t eat your donuts without powdered sugar (like in these photos) then by all means go ahead, after all these are a treat and not meant to be eaten for breakfast.

 

 

 

 

It took a few batches of bland, dry and stuck to the pan swoonuts, to get this lemon and poppy seed flavour right. When you throw acidic lemon juice into the mix it throws everything off. So in the end to get the right combination of flavour and texture I ended up creating this recipe again from scratch.

Like all swoonuts these lemon & poppy seed are dairy, gluten and refined sugar free, and if you’d like a completely grain free version simply swap the rice flour for buckwheat, and for a low sugar version simply leave off the glaze.

 

 

  

 

If you make these lemon & poppy seed swoonuts I’d love to hear from you!

Leave me a message in the comments below and if you share any of your creations on social media be sure to tag me @swoon.food #swoonfood so I can come and admire them. Enjoy.

 

LEMON & POPPY SEED COCONUT YOGHURT Swoonuts

Makes: 12 donuts
Prep time: 20 minutes Bake time: 13 minutes

Dry Ingredients 
75g ground almonds
75g coconut sugar
60g rice or buckwheat flour
35g coconut flour
2 tsp poppy seeds
1.5 tsp baking powder
1/4 tsp nutmeg, ground or freshly grated
pinch pink Himalayan salt

Wet Ingredients
3 eggs
110g coconut yoghurt
40g rice syrup, raw honey or pure maple syrup
75ml lemon juice
75g coconut oil, melted

Lemon & Coconut Sugar Glaze
100g lemon juice
100g  coconut sugar

Preheat the oven to 170ºC fan bake and lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can bake these as muffins.

Place all the dry ingredients into a mixing bowl and stir until well combined.

Place the eggs, coconut yoghurt and liquid sweetener of choice into a mixing bowl and use a hand whisk to stir until evenly combined. Add the lemon juice and whisk together.

Pour the wet ingredients into the dry and stir until evenly combined. Lastly add the coconut oil and stir well.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes about 3/4 full.

Place the donut tray into the centre of the oven and bake for 12 to 13 minutes. The secret to a good baked donut is not over-baking them – you want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and when you insert a knife into the centre it comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before removing from the pan. If they don’t come out easily use a blunt knife to loosen the edges and then gently tease the donut sides while holding the tray upside down.

If using the lemon & coconut sugar glaze, spoon it over the donuts while still warm so that it soaks through well.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the lemon & coconut sugar glaze: combine the lemon juice and coconut sugar in a small bowl and stir well.