Do you suffer from ‘pantryatitis’, the condition where your pantry becomes blocked with unused leftovers? Your vintage spice collection is housed in pretty jars, the besan flour you needed for that exotic recipe you just had to try out still sits there…
Throw out the nasties, because there’s a better pantry experience in sight. Welcome to ‘waste-free’ affordable shopping at The Source Bulk Foods Gold Coast. It’s the foodie’s answer to food sourcing; a store full of nuts, seeds, grains, flours, superfoods, confectionary and snacks available for purchase in the quantity of your choice.
Here’s Dee Guerrero’s @peaceplantsprana recipe for vegan donuts. Remember to take your recipe with you to The Source and buy only what you need.
You’ll find The Source at Miami One Shopping Centre and The Brickworks, Southport.
NOTE: This recipe was published in The Sun newspaper on 15 May, 2019.
In a high-speed blender or food processor (if using pre-soaked dates), pulse dates and sunflower seeds until you get a chunky texture. Gradually add in almond and hazelnut meal, then the rest of the ingredients. If the mixture is dry you can gradually add in small amounts of water or plant milk to reach your desired consistency.
Once you reach a cookie dough like consistency, press the mixture into your donut mold, (or roll the mixture into logs, then form a donut shape, sealing it off by joining the two ends. Alternatively, make a brownie slice instead of donuts.) Place donuts in the freezer to set while you prepare the ganache.
Melt down your chocolate in the top of a double boiler over water, stirring it continuously so the chocolate doesn’t burn. Once melted, add maple syrup and take off heat whilst continuing to stir. Add in water or plant milk and stir until a glossy, silky ganache forms.
Remove donuts from freezer. Spread a generous amount of ganache over each one and sprinkle with toppings of choice. Uneaten donuts can be stored in an airtight container in the fridge for up to a week. Enjoy!