I experimented with 3 different mold/forms - donuts, MINI bundt cake, and mini cups (same tiny molds you use for peanut butter cups). Donuts are cute, but I was really impressed with how nicely the bundt cake sliced up. They look like tea party treats for kids, but that's what makes this fun. Little morsels that pack a punch and give your taste buds a truly sensual experience.
PS - If you follow directions for sprouted Quinoa Flour - you can make it in advance, and store in your freezer. This way you'll have it ready whenever you need it. I do this will all of my sprouted flours. A chef has got to be prepared!
How to Sprout Chickpeas/Garbanzos
Cinnamon and Spice Donuts
1/2 cup almond flour
2 Tablespoons sprouted Quinoa flour (or use all almond flour)
3/4 cup sprouted chickpeas (about 2 days sprouted - until soft to bite)
3 Tablespoons Coconut palm sugar (or your favorite dry sweetener)
6 Medjool dates, pitted
1 1/2 teaspoons vanilla extract (or 5 drops Medicine Flower Vanilla Extract)
3 drops *Medicine Flower Coffee Extract (optional)
2 Tablespoons ground flax seed (golden for color)
1/8 teaspoon sea salt
1 teaspoon lucuma powder (optional - imparts maple-ish flavor)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, ground
2 Tablespoons melted cacao butter (adds richness)
1/4 cup raisins
1/2 cup chopped walnuts
2 Tablespoons unsweetened coconut, shredded
1/4 cup cashews - (soaked 2 hours)
1/2 cup water
2 Tablespoons maple syrup (grade B)or your favorite sweetener
1/2 teaspoon vanilla extract (or 2 drops Medicine Flower)
1 pinch sea salt
1 teaspoon date or coconut sugar for garnish
1/2 teaspoon cinnamon for garnish
In food processor, mix almond flour, chickpeas, Quinoa flour, coconut palm sugar, dates.
Add remaining ingredients except walnuts and raisins, and mix until mixture balls up. Add raisins and 1/2 walnuts and pulse chop.
Transfer to mixing bowl and fold in remaining chopped walnuts.
Break dough into ping pong ball size and roll each into 3" logs. Bend into donuts and pinch together
ends or use a mini donut mold to form.
Place on mesh dehydrator tray and dehydrate at 110 degrees for 6 hours. Flip and continue to dehydrate another 10 to 12 hours or until the consistency you like. Firm on outside, chewy inside.
Option: using miniature tube pan or cake tins, press dough into tin (oiled with coconut oil), place in freezer if needed to set shape. Remove from tin and dehydrate. Keep shapes small so they dehydrate. Poke small holes in bottom of cake to allow some dehydration.
Glaze: Blend all ingredients. Remove donuts from dehydrator and drizzle over donuts . Garnish with sugar and cinnamon mix. Dehydrate for 1 hour.
*Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will include a Special Bonus Sample with any order.
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