- Prep time 20 minutes
- Total time 45 minutes
- Portion size 12 servings
Ingredients
Method
Preheat oven to 350°F. In large bowl, stir together Date Purée, milk and eggs; stir in baking powder, cinnamon and nutmeg. Add remaining ingredients, mixing until combined.
Grease doughnut mould pan. Fill each mould three-quarters full, about 3 tbsp batter each. Bake until doughnuts are lightly browned and tops spring back when lightly touched, 15 to 20 minutes. Let cool for 5 minutes before unmoulding. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen up to 1 month.)
Date Purée
In microwaveable bowl, mix 3 cups pitted dried dates (about 500 g) with 1 2/3 cups water. Microwave on high about 4 minutes. Using blender or hand mixer, purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen up to 3 months.) Makes about 2 1/2 cups.
Nutritional facts PER DOUGHNUT: about
- Calories 135
- Total fat 2 g
- Saturated fat 0 g
- Cholesterol 30 mg
- Sodium 120 mg
- Total carbohydrate 25 g
- Fibre 2 g
- Sugars 9 g
- Protein 4 g
- Iron 1.9 mg
