Fudgy little donuts

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“It’s said that All Hallows’ Eve is one of the nights when the veil between the worlds is thin – and whether you believe in such things or not, those roaming spirits probably believe in you, or at least acknowledge your existence, considering that it used to be their own. Even the air feels different on Halloween, autumn-crisp and bright”. by Erin Morgenstern
For all my blog friends, some wee donuts to die for freely inspired from the “Very Fudgy Chocolate Chip Brownies” by Fran Costigan. They are crispy outside and fudgy inside, easy to prepare and fantastic to share with your loved ones….
By the way, they are also Goblin/Viking Approved!
Making them was actually great fun. I was helped by the best goblin chefs ever who – as soon as it was ready for the mould- ate half of the batter:
– More Mum, more!
After, they had the best Halloween mask ever! No need to use any make up!
As for the viking… Well, my greedy Northman didn’t leave but a few crumbles for me to eat…:)
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160 g whole wheat pastry flour
75 g dark chocolate
90 g granulated sugar
30 g cane sugar, ground in a blender until powdered
2 tablespoons arrowroot
1 teaspoon baking powder
¼ teaspoon fine sea salt
90 ml vegetable oil
120 g maple syrup
60 ml rice milk

Directions
Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, granulated sugar, whole cane sugar, arrowroot, baking powder, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl.
Melt dark chocolate with rice milk in the mw for 3 minutes, whisk well and cool for 10 minutes. Add the oil, maple syrup, rice milk, vanilla. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth. Allow the batter to rest for ten minutes.
Spoon the batter into little donut silicone mould (2/3) .
Bake for 10/15 minutes until the top is set and dry.
Remove the mould from the oven and set on a cooling rack. Cool to room temperature.

Enjoy!!

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