Tis the feijoa season. And you either love them or hate them! I’ve been on a bit of a Goodbuzz Booch® bender trying every flavour and up there with the Coffee Booch is definitely the Feijoa.
Don’t run away yet…. I’m not using feijoas for this tidbit! I’m making a match – a match that even those staunch feijoa haters might actually like!
When I think feijoa, I think breakfast with homemade muesli with coconut yogurt and shavings or I remember eating Kasey and Karena’s feijoa crumble up in Maketu when I visited them for their For The Love of… cookbook launch. Delicious! And with Mother’s Day around the corner, I thought I’d combine those flavours, but do something a little different! A Mother’s Day treat… DONUTS!
It’s fascinating how trendy donuts have become. Sweet fried dough can be found in various shapes, flavours and ingredients all over the world from French beignets to Mexican Churros, Dutch Oliebol to Indonesian Potato Donuts. Wait, potato donuts?! Why yes, potato donuts!
Spudnuts, they were called in the US and supposedly date back to the 1930s. But when I first heard “potato donut” I thought, it’s the perfect answer to a gluten free donut. These CAN be light if they are yeast raised or a little dense if you make them without yeast. I personally prefer a donut with substance and sometimes I just want a donut now, not in 3 hours time, so I thought I’d share my quicker yeast free version!
The key with these donuts is the potatoes. You want dry cooked potatoes. Try using agria potatoes and bake them instead of boiling. You can bake them whole for a approximately an hour at 200°c as you would for gnocchi peeling the skin off afterwards. Or, if you’re using small prewashed potatoes cut into small pieces, lightly spray with rice bran oil and bake at 200°c for 20-30mins. You don’t even need to peel them, seriously.
Here’s what you need…
- 1 ½ cup (180g) Warm mash potato ~ use a potato ricer if you have one for light and fluffy potato mash. Using leftover mash potatoes? Spread evenly onto a baking tray and heat in the oven.
- 3 Tbsp (40g) Coconut oil
- ½ cup (40g) Raw sugar
- 3 Tbsp (45ml) Rice bran oil
- 1 tsp (5ml) Vinegar
- 2 tsp Vanilla
- 2 Tbsp Coconut cream
- ¼ cup and 2Tbsp (93ml) Goodbuzz Feijoa Kombucha but any Original works well too
- 1 ½ cup (180g) Self raising flour ~ I’ve used Organ to make these gluten free
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Grated nutmeg
- 1 tsp Ground ginger
Add mashed potato slowly to the mix.
When smooth, or as smooth as can be if you’ve left skins on, sift in self raising flour, baking soda, salt, and ginger. Grate in fresh nutmeg. Mix until combined then place on bench to roll out about 1.5cm thick about ½in thick. Cut into desired shapes.
Deep fry 180°c (375°F) for 2-4mins depending on size flipping halfway through. After removing from oil drain on paper towel and sprinkle with icing sugar or dip in coconut cream icing and top with shredded coconut. Serve with an ice cold Goodbuzz Feijoa Kombucha.
COCONUT CREAM ICING
- ½ Tbsp Cornflour
- 2 Tbsp Booch
- ¼ cup Coconut cream
- ½ cup Icing sugar
In a pot on low heat combine Booch® and cornflour to make a paste. Turn heat to medium-low cooking out cornflour for a couple of minutes. Add coconut cream and sifted icing sugar. Heat and stir until desired consistency. Ideally you want it to coat the back of your spoon so it coats your donuts.Dip donuts into Coconut Cream Icing and top with shredded coconut.
Serves 4-6. Enjoy! xx E
> To avoid gluey potatoes and gluey donuts use a potato ricer (Mum’s Day gift with donuts, this recipe and some Goodbuzz Booch®?!) and add to mixture warm.
©Elizabeth Marshall – specialty cooking classes catering & cakes