Mango Tropical Bliss Doughnuts
3/4 cup sunflower seeds, soaked overnight
1 cup almond flour
3/4 cup golden raisins
1/4 cup goji berries
2 Tbsp yacon syrup (grade B maple syrup, honey or agave)
1 Tbsp Honey
3 drops Medicine Flower Vanilla Extract (or 1 tsp. liquid extract)
1/4 cup water, as needed
1/2 cup shredded coconut
1/2 tsp salt
1/2 cup walnuts, soaked
3 drops Medicine Flower Mango Extract (optional)
Note: See Directions for Sprouting Kamut. I Soaked overnight and sprouted 1.5 days. You can sprout longer, but I just wanted the kamut soft and chewy for this recipe.
1/4 cup coconut, finely ground
2 drops Vanilla Medicine Flower Extract (or pinch van bean powder)
2 drops Mango Medicine Flower Extract (optional)
1/2 tsp coconut oil melted
1 Tbsp honey (or clear agave), to taste
1 Tbsp water (as needed to thin)
Process kamut and oat groats until well ground.
Add sunflower seeds and process.
Add remaining ingredients, except for water, walnuts and goji berries.
Process until a creamy dough consistency, adding water as needed.
Add walnuts and goji berries and process, leaving small chunks.
Stir all ingredients together and thin with water as needed to create a creamy glaze or frosting.
You may have a better technique. Create donuts on non-stick dehydrator sheet. I used one large and one very small, round metal cookie cutter, placing the small one in center of the larger one, on top of the non-stick sheet. Fill in the dough between the smaller circle and the larger one. Remove the cookie cutters. It's a little messy, but fun. Use a small offset spatula to spread and shape the doughnut.
Dehydrate at 145 degrees for 1 - 2 hours. (To avoid fermentation).
Dehydrate at 110 degrees for 4 hours or until you can flip donuts over, transferring them to a mesh dehydrator sheet. (How to flip: Place mesh sheet with shelf on top of donuts, holding both shelves together, flip over. Now, remove top shelf and gently peel non-stick sheet from doughnut, leaving it on mesh sheet)
Dehydrate another 4 hours and flip again. Continue to dehydrate until donut is firm and dry on the outside but still slightly spongy to the touch. (I dehydrated them about12 hours, ,but that time will vary greatly). Store in refrigerator or freezer.
Warm in dehydrator and drizzle Coconut Glaze over donuts and serve.