Doughnuts 2 cups cashews - soaked for four hours, or more 1/2 cup Irish moss - thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder - optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter/oil 2 tablespoons almonds - ground 3/4 cup flax seeds - ground In a high speed blender, mix together all but the last two ingredients until very smooth. Transfer the mixture to a bowl. Add the ground almonds and flax seeds, mix thoroughly. Using a wet ice-cream scooper, scoop a ball of the mixture onto a Teflex-covered dehydrator tray. Flatten slightly with wet fingers and make a hole using a wet round tip of a pipping bag or an apple core remover. It is important to dip the ice-cream scooper and the piping bag into water every time before scooping out the next doughnut. You can reform any dough you have remaining from the doughnut holes. Dehydrate at 115F overnight. Remove the Teflex and continue to dehydrate until the doughnuts are dry enough and ready to be glazed. Keep refrigerated after glazing. Glaze We used Artisana coconut butter for the base of the glaze. Place the jar into warm water to soften the butter up. In separate bowls, mix the butter with the flavours listed below. Add raw agave syrup or another preferred sweetener to taste. raw cacao powder freeze dried strawberries acai powder fresh blueberries dried apricots Sprinkles shredded coconut, cacao nibs, dried apricots, freeze dried strawberries and cherries …instant reblog because it’s from YUMMYRAWFOOD.

Doughnuts

  • 2 cups cashews - soaked for four hours, or more
  • 1/2 cup Irish moss - thoroughly rinsed and soaked in hot water for at least 10 minutes
  • 1 cup water
  • 1/2 cup raw honey
  • 2 tablespoons maca powder - optional
  • 1/4 teaspoon salt
  • 2 tablespoons sprouted pecan butter or other nut butter/oil
  • 2 tablespoons almonds - ground
  • 3/4 cup flax seeds - ground


In a high speed blender, mix together all but the last two ingredients until very smooth. Transfer the mixture to a bowl. Add the ground almonds and flax seeds, mix thoroughly. Using a wet ice-cream scooper, scoop a ball of the mixture onto a Teflex-covered dehydrator tray. Flatten slightly with wet fingers and make a hole using a wet round tip of a pipping bag or an apple core remover. It is important to dip the ice-cream scooper and the piping bag into water every time before scooping out the next doughnut. You can reform any dough you have remaining from the doughnut holes. Dehydrate at 115F overnight. Remove the Teflex and continue to dehydrate until the doughnuts are dry enough and ready to be glazed. Keep refrigerated after glazing.

Glaze


We used Artisana coconut butter for the base of the glaze. Place the jar into warm water to soften the butter up. In separate bowls, mix the butter with the flavours listed below. Add raw agave syrup or another preferred sweetener to taste.

  • raw cacao powder
  • freeze dried strawberries
  • acai powder
  • fresh blueberries
  • dried apricots

Sprinkles

  • shredded coconut, cacao nibs, dried apricots, freeze dried strawberries and cherries

…instant reblog because it’s from YUMMYRAWFOOD.

(via yummyrawfood)