Most people have fond memories of Christmas and the food associated with it. Roasts, stuffing, potato salads etc… all eaten with loved ones. Unlike most people, in my childhood, I spent many Christmases at my parents’ restaurants, in a hot kitchen, serving food to the public. Sometimes we’d spend Christmas down the road with my cousins, but the food was far from traditional and include stir fries, salads and seafood.
I’m pretty sure I didn’t have gingerbread until I was 18. When I discovered it in my early adulthood, it became one of my favourite Christmas things ever. Gingerbread is one of those things that you can make relatively healthy. You just need a wholesome dough and delicious spices. Instead of bleached white flour, these donuts are packed with nutritious brown rice, buckwheat and nuts. In addition to those beautiful gingerbread spices, I used Niulife’s Coconut Ginger Crystals which is bursts with caramel flavours from evaporated coconut nectar and subtly spicy evaporated ginger juice. It’s so good that you could mix it in with milk to make a delicious drink or sprinkle it on your breakfast!
To put an Aussie twist on these donuts, I combined them with features of the Aussie lamington (vanilla sponge cakes dipped in chocolate and coconut, often sandwiching jam and cream). Even though a part of me wants to ‘catch up’ on my quota of traditional Christmas food, I still can’t help but put my own twist on them!
This post is in collaboration with Niulife. However, it should be noted that this is not a sponsored post. As always, all opinions expressed in this post are 100% my own.
- 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
- ¼ cup coconut cream
- ¼ cup water
- ¼ cup oil of choice (I used sunflower oil)
- Dash of apple cider vinegar
- ½ cup brown rice flour
- ¼ cup almond meal
- ¼ cup buckwheat flour
- ¼ cup Niulife Ginger Coconut Crystals (or sub with ¼ cup coconut sugar and 2 tbsp ground ginger)
- 1 ½ tsp baking powder
- ½ tsb bicarbonate soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup raspberries
- 2 tbsp chia seeds
- 1 tbsp rice malt syrup
- ½ cup cashews, soaked for at least 2 hours
- ½ cup coconut cream
- 1 tbsp rice malt syrup
- Preheat oven to 180C.
- In a small bowl, make a chia egg by mixing the chia seeds with water. Set aside.
- In a medium-sized bowl, mix together all of your wet ingredients
- In a medium-sized bowl, mix all dry ingredients together until combined.
- Add the wet ingredients and chia egg to the dry ingredients and mix until just combined.
- Pour mixture into donut pan or desired muffin tin. Bake in oven for 15 minutes or until a skewer can be inserted and comes out clean.
- Remove donuts from oven. Cool in pan for 5 minutes then turn out onto a cooling rack.
- Meanwhile, combine the raspberries, chia seeds and rice malt syrup in a small bowl. Use the back of a fork to break down the raspberries and set aside to thicken.
- To make the cashew cream, drain the cashews and add to a high-powered blender with the coconut cream and rice malt syrup. Blend until smooth. Put in fridge until firm
- When the donuts have fully cooled down, cut them in half lengthways and spread with jam or cream. Alternatively, decorate the top of the donuts with jam and cream as desired.