|70 g||butter — melted|
|60 ml||coconut oil|
|1/4 cup||buttermilk — at room temperature|
|1 tsp||vanilla — extract|
|2||apples — peeled, grated|
|160 g||all purpose or cake flour|
|80 g||almonds — ground|
|120 g||castor sugar|
|2 tsp||matcha — green tea|
|1 tsp||baking powder|
|1/2 tsp||bicarbonate of soda|
|salt — just a pinch|
|100 g||dark chocolate — 70%|
|1/3 cup||coconut milk|
|1 tsp||coconut oil — or glucose syrup|
|1 cup||icing sugar — sifted|
|2||water — warm|
|1 tsp||matcha — green tea|
Preheat the oven to 180º C. Grease a donut pan or alternatively use a small muffin tin.
Place the butter, coconut oil, eggs, buttermilk, milk, vanilla and apples in a blender. Whizz until the mixture is completely smooth.
In a large bowl, sift together all the remaining dry ingredients. Add the pureed wet ingredients and mix until just combined.
Spoon the batter into the donut ring and tap down on the counter to even out the batter. Bake for 15 minutes.
Set aside for several minutes before turning out to cool completely on a wire rack.
To make the ganache, place all the ingredients in a small heatproof bowl and microwave for about 45 seconds. Stir until smooth and glossy.
Dunk the donuts into the warm ganache and place on a drip rack until the ganache is set.
For the Matcha glaze, stir together the icing sugar, water and Matcha tea. The consistency should be like that of double thick cream.
Dip the cooled donuts in the glaze and set aside for at least 10 minutes. Repeat the dipping a second time for even glaze coverage.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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