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No-Bake Mini Matcha Sesame Doughnuts aka Donuts

Let me be very clear at the outset: aside from their shape these bear absolutely zero resemblance to the average doughnut! That's not to say they don't taste good but there is truly nothing worse than unmet expectations - spiralling into disappointment, frustration and potential anger... After all, this is the highly sensitive subject of doughnuts, people!

No-Bake Mini Matcha Sesame Dougnuts

Main differences:
(1) They are not fried (or even baked, which is already contentious in its own right) but uncooked.
(2) They are sticky, chewy and super dense; not crumbly, cake-like and airy.
(3) They are not coated in sugar (obviously)

To be brutally honest, call me weird but I have never been a lover of doughnuts. The ones stuffed with all sorts of vile gooey stuff especially. The ring ones were kind of okay but still a bit take-it-or-leave-it. What I do love about doughnuts however, is the adorable little 'O' shapes, so while on a recent trip away, I spotted a mini doughnut baking tray on sale, I simply couldn't resist. (Notwithstandng the fact I really do not need to add to my groaning baking drawer and that my suitcase was already fit to burst!)

This is my first little play with my new toy. They remind me a lot of lotus bean paste in texture - a traditional Chinese desesrt. Subliminally this would be fitting, given the tray was bought while staying with my mum who sent me home with two moon cakes which are filled with lotus bean paste!

Matcha and vanilla are one of my favourite sweet pairings and complemented perfectly here by the sesame undertone. I use this sesame flour which is low in carbohydrate and high in protein, which together with the fats from the tahini, make these little ring-shaped goodies super satiating as well as packed with antioxidant and sweetened only with a little apple puree. For extra decadence I highly recommend drizzling them with a little dark chocolate.....

No-Bake Mini Matcha Sesame Dougnuts
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Makes 9 mini doughnuts

1 cup (75g) sesame flour (I use Sukrin), sifted
pinch himalayan pink salt (I use this one - use code IMPAL10 for 10% discount)
2 tsp matcha green tea powder (add up to 3tsp if you really love the flavour or reduce slightly if you prefer it more subtle)
1 tbsp tahini
1 tsp vanilla extract
5-6 tbsp (approx 75g) apple puree, as needed

optional decoration: black sesame seeds, unsweetened dessicated coconut, melted dark chocolate

1. Mix together sesame flour, salt and matcha in a mixing bowl until well combined.
2. Add tahini, vanilla and start with 5 tbsp apple puree. Mix to combine into a thick green dough, adding extra apple puree if too dry.
3. Assuming your mini doughnut baking tray is non-stick (otherwise very lightly grease with coconut oil), sprinkle optional dessicated coconut or sesame seeds into the base of each mould.
4. Scoop approx tbsp amounts of dough and roll into a small sausage before pressing into each mould (this is much easier and less messy than just squashing lumps of dough in!). Smooth over the surfaces and edges.
5. Pop the baking tray into the fridge for 30-60mins or until set enough to remove easily from the tray.
6. Enjoy immediately or store in sealed container in fridge.


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