Mini Oat and Chocolate Doughnuts

Here are the ingredients you need

• 150g gluten-free rolled oats
• 190g almond flour
• 250ml unsweetened oat drink
• 50g olive oil
• 70g homemade date syrup
• 1 tsp baking powder
• A few drops of vanilla extract
• 1 pinch of salt

Topping

• 100g 80% dark chocolate
• 1 tsp coconut oil
• Crunchy honey and nut muesli

Equipment

• Doughnut mould

Method

1. 1Preheat the oven to 200ºC.
2. 2Mix the dry ingredients in one bowl and the wet ingredients in another.
3. 3Next, mix both together until you get a smooth, uniform batter.
4. 4Divide the batter among the doughnut mould cavities, greasing them lightly beforehand with a little oil.
5. 5Bake at 180 degrees for about 20min.
6. 6Remove the doughnuts from the oven, let them rest briefly, and unmould them.
7. 7Leave them to cool on a wire rack.
8. 8For the chocolate coating, melt the chocolate with the coconut oil in a heatproof bowl set over a pan of simmering water.
9. 9Dip the doughnuts into the melted chocolate and immediately top with the crunchy honey and nut muesli.
10. 10Chill in the fridge for 15-20 minutes before serving so the chocolate sets.
11. 11Done! Now we can enjoy our MINI OAT AND CHOCOLATE DOUGHNUTS.