Breakfast donut.
Cook time: 15 mins | Prep time: 10 mins | Serves: 6
Ingredients.
3 free range eggs
1/4 cup Almond milk or Oat milk
1/3 cup fresh ricotta (can use low-fat ricotta)
1/4 cup of gluten free flour
1/2 cup grated parmesan
8 basil leaves, finely sliced
salt and pepper
1 tablespoon of extra virgin olive oil
Truffle glaze.
1/3 cup of coconut butter
1 tablespoon of truffle honey
1/4 cup of almond milk
1 teaspoon of truffle sea salt
1 sprig of rosemary, finely chopped
Method.
1. Preheat the oven to 180°C fan forced (350°F).
2. In a large bowl add the eggs and lightly beat with a fork.
3. Add in the milk, ricotta, gluten-free flour, parmesan, finely sliced basil, salt and pepper, and olive oil.
4. Grease a 6-hole donut tray very well (I usually do this by pouring a little olive oil in each hole and then brush all the sides thoroughly). Add the mixture evenly into each hole just under the top of the donut hole.
5. Place in a 180°C oven for 15 minutes. Let cool for 5 minutes and carefully take out.
6. You can serve with fillings below or with a truffle glaze.
Cut in half and fill with.
Smoked salmon, cream cheese and rocket.
Bacon, avocado and baby spinach.
Truffle glaze.
1. In a small saucepan add the coconut butter, truffle honey, almond milk and combine. Take off heat.
2. With a cake knife spread the truffle glaze over each donut and sprinkle with rosemary leaves and truffle sea salt.
