Beautiful blueberries add a vibrant pop of colour to these tasty homemade doughnuts, while also giving us a vitamin C boost, helping us absorb the iron found in both flours.
- 100g Medjool dates
- 100g wholemeal self-raising flour
- 100g self-raising flour , plus extra for dusting
- 30g ground almonds
- 1 large free-range egg
- olive oil
- 320g blueberries
- 1 tablespoon runny honey
- 4 tablespoons Greek yoghurt
- ground cinnamon , optional
- Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water.
- Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes.
- Roll out the dough 1.5cm thick, then use an 8cm cutter (or a pint glass) to cut out two rounds. Use a 3cm cutter (or the end of a clingfilm roll!) to cut a hole in the centre of each one, then use those centre bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have four doughnuts in total.
- Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through.
- Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust.
- Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice.
- When it looks nice and shiny and the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates. Nice with a sprinkling of cinnamon, to finish.