3tbspMCT oil, or a combination of MCT oil and sunflower oil(or use macadamia oil if you do not need the donuts to be nut free)
1tspvanilla paste or extract
1cupshredded zucchini (no need to squeeze it out)
155gfresh (not frozen) cherries or berries or other fruits(I've used cherries, blueberries and chocolate chips in different recipes - they all work)
Blitz 1/2 cup of pepitas seeds and 1/2 cup of sunflower seeds in a food processor. (You may end up with a little more than the 1/2 cup required.) Alternatively, you can deliberately blitz more of each (like I do) and store the remainder in a glass jar at room temperature. It will keep for a while.
Pre-heat the over to 180C.
Remove stones from the cherries, if using. Cut cherries in halves or quarters.
Mix together all the dry ingredients in a large bowl and set aside.
Whisk together all the wet ingredients (except for zucchini) in a large measuring cup or a bowl.
Pour all the wet ingredients into the bowl containing the dry ingredients and mix gently until just combined.
Mix in the shredded zucchini until well combined.
Gently mix in the cherries, or berries, or other fruit/chocolate chips.
The mixture will be quite runny but that's ok.
Pour into a 12-hole mini donut pan (you will have a little extra - use them to make a couple of small cakes, or mini muffins).
Bake for 15 minutes or until set.
Cool and enjoy!
This recipe makes 12 mini donuts and two mini cakes.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.