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Baked Berry Spelt Doughnuts are quick to make, packed full of berries, and are the perfect size to tuck into a lunchbox.
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Baked Berry Spelt Doughnuts

I have used mulberry puree for the doughnuts, although any berry puree can be substituted. To make the puree, I weighed the berries, then blitzed them to a puree with a hand held blender. Defrosted smoothie cubes could be used to speed up this process.

I use two standard size doughnut pans to bake the doughnuts. If using different sized pans then adjust the baking time accordingly.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Calories:
Author: Tania @ The Cook's Pyjamas

Ingredients

For the doughnuts

  • 130 g white spelt flour 1 cup
  • 1 teaspoon baking powder
  • Pinch salt
  • 130 g berry puree 1/2 cup
  • 40 g rapadura sugar 1/4 cup
  • 2 eggs
  • 40 ml macadamia oil 2 Tablespoons
  • 1 teaspoonvanilla extract
  • Zest of 1 lemon
  • Butter or oil for greasing

For the doughnut glaze

  • 75 g golden icing sugar 1/2 cup
  • 60 ml berry puree 1/4 cup

Instructions

To bake the doughnuts

  • Pre-heat the oven to 180C (160C fan forced).
  • Grease the doughnut trays well with butter or oil, and set aside.
  • Whisk the spelt flour, baking powder and salt together in a large bowl and set aside.
  • In a separate bowl, whisk the berry puree, rapadura sugar, eggs, macadamia oil, vanilla extract, and lemon zest together.
  • Pour the berry mixture into the flour mixture.
  • Gently mix together to form a smooth batter. I use a spatula to do this.
  • Fill the cavities of the doughnut pans half way with the batter.
  • Bake for 12 - 15 minutes, until well risen and lightly browned. A toothpick inserted into the largest doughnut should come out clean.
  • Remove the tray from the oven, and allow to sit for 5 minutes to cool slightly.
  • Turn the doughnuts out onto a cooling rack, and allow to cool completely.

To glaze the doughnuts

  • Sift the icing sugar to remove any lumps.
  • Mix the icing sugar and berry puree in a wide bowl to form a loose glaze. If the mixture seems stiff, mix in a small amount of hot water to loosen it. The bowl should be wide enough to fit a doughnut. A dessert bowl is perfect for this.
  • Dip the top of the doughnut into the glaze, then return the doughnut to the cooling rack to allow the glaze to settle.
  • Consume within one day, or store in the freezer until required.