Tahini Doughnuts
DO-NUT get yourself down on another lockdown, let’s take this opportunity to get back into the kitchen and get creative with our girl @thenourishedchef. This recipe is a 10/10 and uses unconventional ingredients that will blow your mind!

- ¼ Cup Organic Coconut Flour 
- 1 tsp Baking Powder 
- 2 Tbsp Linseed Meal 
- ⅓ Cup Hulled Tahini 
- 1 Tbsp Maple Syrup 
- 2 Tbsp Coconut Oil (melted) 
- ½ Cup Almond Milk
- 2 Tbsp Powdered Icing Sugar
- 1 tsp Pure Vanilla Extract 

- 2 Tbsp Coconut Oil 
- 200g Dark Chocolate 
- 2 Tbsp Powdered Icing Sugar


1. Preheat oven to 177°C. Spray a doughnut pan with coconut oil. Set aside.
2. In a bowl, whisk the dry ingredients together.
3. In a seperate bowl, combine all the wet ingredients, then combine with the dry ingredients (Let the batter sit for a minute so the linseed  can gel)
4. Evenly distribute batter into the doughnut pan, smooth over the tops.
5. Bake for approximately 25 minutes. Remove from the oven and allow to cool for 5 minutes before carefully removing them from the pan.
6. To make the chocolate glaze, place the coconut oil in a small saucepan on low heat. Add in the sweetener and stir until combined. Add the chocolate and continuously stir until dissolved and glossy (don’t overcook the chocolate) Set aside to thicken.
7. Carefully dip the doughnut into the chocolate glaze (curved side down). Feel free to double coat for an extra glossy, thick glaze.
8. Sprinkle with your favourite toppings!

COOKING TIPS FROM @thenourishedchef:
1. To create show stopping doughnuts, scoop batter into a piping bag and pipe into your doughnut tray.
2. To make this recipe 100% Nut Free, swap the Almond Milk for Coconut Milk