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Blueberry Chamomile Donuts

May 7, 2017

Featuring Marshalls Creek Spice of the Day: Chamomile
Chamomile is great for its simple aromatic characteristics, but did you know that it also doubles as a digestive relaxant? Use it in loose-leaf for a relaxing Chamomile Tea! It is also an ingredient in fragrant sweets, such as these donuts and Chamomile Lemon Bavarian Cake


Serves 8
1/4 cup Water💧
2 tsp Marshalls Creek Chamomile*
1/2 cup Coconut Cream
Dash of Apple Cider Vinegar
1 tbsp Chia Seed*
1/2 cup Oil
1/3 cup Rice Malt Syrup
1/2 cup Blueberries
1/2 cup Banana Flour
1/2 cup Brown Rice Flour
1/2 tsp Baking Powder
1/4 cup Coconut Sugar
Pinch of Salt*
1/2 cup Blueberries
1/2 cup Coconut Butter

  1. Preheat an oven to 180C.
  2. For the wet ingredients, steep the chamomile tea in hot water and set aside. Mix the coconut cream with the apple cider vinegar and set aside. Mix the ground chia seeds with the water and set aside.
  3. For the dry ingredients, sift all ingredients into a bowl and create a well in the centre.
  4. Remove the chamomile tea from the hot water. In a separate bowl, combine all wet ingredients, including the chamomile tea but excluding the blueberries. Pour wet ingredients into dry ingredients and mix until combined
  5. Divide mixture into a donut pan. Sprinkle and press blueberries into each donut.
  6. Bake donuts for 15-20 minutes or until a skewer can be inserted into and comes out clean.
  7. For the frosting, bring the blueberries to a boil on the stovetop. Reduce to a simmer until most of the liquid has evaporated. Puree with a whizz stick and stir in coconut butter until it has softened.
  8. When the donuts have cooled, dip each donut into the icing. If desired, sprinkle some chamomile leaves on top. Enjoy immediately or keep in the fridge in an airtight container for up to 3 days. If you want to eat them later, you may need to let the donuts come back to room temperature or warm it up in the oven/microwave briefly.

*Products we also carry
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