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Rhiannon Lambert's baked almond doughnuts with berry dip recipe

Rhiannon Lambert's baked almond doughnuts with berry dip recipe

16 ratings

Nutritionist Rhiannon Lambert's healthy twist on classic doughnuts are great for when you're craving something sweet. The dough is made with yogurt and almonds then baked in the oven until golden. Serve with a fruity raspberry and chia seeds for dipping! See method

Ingredients

  • 60g Greek-style yogurt
  • 1 tbsp honey
  • ½ tsp vanilla bean paste/extract
  • 80g ground almonds, plus extra
  • 80g self-raising flour
  • ½ tbsp ground cinnamon
  • ½ tbsp olive oil

For the fruit dip

  • 150g frozen raspberries or mixed berries
  • 1 tbsp chia seeds
  • ½ tbsp honey
  • squeeze of lemon juice (optional)
High in fibre; source of folic acid

Each serving contains

  • Energy

    595kj
    143kcal     7%

  • Fat

    8g 11%

  • Saturates

    1g 6%

  • Sugars

    5g 6%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 12.7g Protein 4.2g Fibre 2.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Combine yogurt, honey, vanilla, flour, ground almonds and cinnamon in a bowl. Add more ground almonds if the mixture is too wet. Roll into 6-8 balls, roughly the size of golf balls, and place on a lined baking tray. Brush the doughnuts with the oil.
  3. Bake for 14-15 mins until golden brown.
  4. Meanwhile, cook the berries in a saucepan over a medium heat for 5-7 mins, stirring occasionally, until they release their juices and soften. Mash the berries lightly with a fork or spoon.
  5. Remove the pan from the heat and stir in the chia seeds and honey. Let the mixture sit for 5-10 mins to thicken, stirring occasionally. Add a squeeze of lemon juice, if you like. Allow the compote to cool before drizzling over the doughnuts to serve.

Tip: If you don't have honey, maple syrup also works in this recipe.

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