Growing up I was utterly obsessed with The Simpsons, I watched it every day after school and of course, on the weekends. It’s one of those superb comedies that brings people together, I know my brother and I totally bonded over a few episodes, and it gives such a great sense of comfort and wellbeing. I know that sounds pretty darn odd but it’s so true! One thing that always got me thinking though, was what does one of those Lard Lads neon pink donuts taste like?! I mean, Homer was forever scoffing them and I just imagined those donuts being like THE BEST donuts ever. Fast forward 5 billion years and I’m still thinking about it. Sadly I can’t tolerate high levels of sugar and so I’ve reimagined them in a healthier form. That’s right – I gone done it again and created The Simpsons Raw Vegan Donuts! I don’t know if Homer would be impressed but my kids certainly were.
The Simpsons Raw Vegan Donuts?! Am I for real? I sure am! Whip up Homer’s fave snack and you’ll be going d’oh-nuts at how great they taste.
Now, I decided to go raw with these and not in the traditional sense that you may be thinking. They aren’t some mega sweet and sticky date creations but rather consist of a dough that has been made of soaked cashews, ground almonds, and sprouted buckwheat flour. They’re also dehydrated to turn into a total cake-like donut. At first, I didn’t intend to make donuts, I was actually experimenting with some psyllium husk in an attempt to make some raw vegan mozzarella but wasn’t 100% happy with the texture so I decided to convert it into donut batter. I’ve used it in a couple of cakes now so it’s not as odd as it sounds. For those of you that don’t know – psyllium comes from the husks of the seeds of the psyllium shrub and are often used to help those that suffer from IBS to relieve both constipation and diarrhoea. They can also help to level out blood sugar and so are a great dietary aid if you’re diabetic. Psyllium gives raw food a really spongey like texture and actually makes cakes sort of spring back as though they were baked. The glaze is also raw – it’s simple dreamy coconut manna, xylitol, water, and a little freeze-dried fruit powders for colour and added zing. So, as you can see these are probably the world’s healthiest (and tastiest) donuts.
Last year I was lucky enough to receive a discount on an Excalibur 9-Tray Dehydrator from the wonderful people over at Sous Chef and could not be more grateful – thanks so much guys! It’s allowed me to expand my creativity even further and opened up some more nutritional options when it comes to eating raw. A dehydrator, especially the Excalibur, has been on my wishlist for years and to finally own one is a dream come true. The most frustrating thing, however, is that I couldn’t fit it anywhere in my old house and so it wasn’t until I moved that I got to have a play around with it. I have to say it’s one of my favourite pieces of kitchenware that I own. It’s honestly so versatile – I’ve made BBQ Kale Chips, dried fruit, candied peel, coconut crispy bars, cinnamon toast cereal, birthday cake, fermented cashew cheese, and now, of course, these donuts. I’ll be posting some more dehydrator recipes soon and a more in-depth review so stay tuned!
If you don’t own a dehydrator, don’t panic! You can totally pop these in the oven on the lowest heat setting and they’ll still turn out just as grand. They probably won’t be as nutrient-rich though but they will certainly taste as amazing. I found they were great to eat right away so if you can’t be bothered making up a glaze then just powder up some xylitol or coconut sugar, add some cinnamon and roll those bad boys in there whilst they’re still warm. Just make these your own!
Rather eat a baked donut? Then check out my Galaxy Donuts (vegan options available). Oh, and if you want to keep up to date with my deliciousness and awful sense of humour then why not sign up for my newsletter too whilst you’re at it?!
- 2 scant cups (200g) cashews (soaked overnight)
- 4 tbsp psyllium husk
- 350ml water
- ¼ cup coconut oil (melted)
- ⅔ cup coconut sugar
- 1 tbsp mesquite
- ½ tsp sea salt
- Juice half a small lemon
- 1⅓ cup ground almonds
- 1 cup sprouted buckwheat flour or gluten-free oat flour
- ¾ cup melted coconut manna
- ½ cup warm water
- ¼ cup xylitol (powdered)
- 1 tbsp freeze dried strawberry powder
- 1 tsp freeze dried pitaya powder
- Start by blending your soaked and rinsed cashews until a fine paste. Next, add the psyllium husk to water, stir until combined. Leave until it creates a gel-like consistency then add to the cashews and blend. Blend in your melted coconut oil, coconut sugar, sea salt, lemon juice, and mesquite until smooth.
- Transfer to a large mixing bowl and stir in your ground almonds and sprouted buckwheat flour (or oat flour) until it forms a dough. Moisten your hands and grab a handful of dough. Roll into a ball then place on a silicone/non-stick mat. Repeat until you use up all of your dough.
- Moisten your index finger and pop it through the middle of one of your dough balls. Start whizzing the
donutaround until you get a nice hole in the middle. Leaving on the silicone mat, place the donutsinto your dehydrator and dehydrate at 115°F for 6-10 hours until they are nice and dry on the outside but all doughy on the inside. Remove from the silicone mat halfway through dehydrating to ensure the bottoms firm up.
- Once your
donutsare ready it's time to make your glaze. Blend together all of your ingredients in a bullet style blender until fully combined and pour into a small but fairly deep mixing bowl. Take a donut, dip and twist into the glaze halfway until generously coated. Repeat until all of the donutsare covered. Sprinkle with your fave garnish and either serve immediately or place on a baking tray and refrigerate for 1 hour until set. Store in an airtight container in the refrigerator and consume within 1 week.
** Please note that this recipe will require you to soak your cashews for 2 hours.