There is always that time in the day, usually a couple of hours before dinner when hunger strikes at you. I don’t know how it works with you guys but that’s the time I can’t think of anything else but food and no amount of fruit or nuts can satiate that evening time hunger.. that is the time when you need something which is solid and light and which will help you carry on till dinner. And you usually end up eating things that you shouldn’t only to regret later.. Well, I made sure that’s not happening to me.. At least not anymore.. The Spicy Doughnuts are a perfect solution to the evening snack, heck they are even great munch alongs while you are drinking socially and perfect to go along as starters during lunch or dinner.

Unlike other snack items, these spicy doughnuts are packed is vital nutrients and are designed to give your body the required boost of energy. These can be made in advance and are easy to carry along as well and can be stored in fridge for up to 3-4 days (though I doubt if they will last that long)

If you have extra veggies at hand that need to be used up.. they can definitely find a place in these spicy doughnuts. That’s the thing about this recipe too.. its extremely versatile and works well with various combinations

However today I am using broccoli and zucchini as my main veggies here along with herbs such as thyme, rosemary and chives to make them full of flavor.  Broccoli is high in many nutrients such as vitamic C, K, iron and potassium and zucchini is also a nutrient dense squash that helps you improve digestion, lowers your blood sugar levels and supports a healthy circulation of heart..

Spicy doughnuts

Spicy doughnuts

I have intentionally used the combination of various herbs in these spicy doughnuts as the herbs not only provide flavor but are packed with anti-inflammatory, anti-ageing and medicinal properties..

The spicy doughnuts use almond and coconut flours to bind them which are again loaded with healthy fats and proteins making them a win to the win to the win for everyone..

So lets get to baking them

[lt_recipe name=”Spicy Doughnuts” summary=”These spicy doughnuts or cutlets go very well as a tea time snack or as a starter to accompany drinks or just as a starter in general when you have friends and family over. The recipe is extremely versatile and can be customised to ones liking.. They are extremely nutrient dense and packed with vital nutrients to give your body a boost of energy.. ” total_time=”80 MINS” print=”yes” ingredients=”Broccoli – 1.5 cups;Zucchini – 1 (medium size);Almond Flour – 1 cup (sifted);Coconut Flour – 2 tablespoons ;Psyllium husk – 1 tablespoon;Onion Powder – 1 teaspoon;Baking Soda – 1/2 teaspoon;Cream of tartar – 1/2 teaspoon;Cayenne pepper or Chili powder – 1/2 teaspoon;Rosemary leaves – ½ to 1 teaspoon (finely chopped);Chives – ½ to 1 teaspoon (finely chopped);Thyme leaves – 4 twigs ;Himalayan Sea Salt – as per taste;Black pepper – 1.5 teaspoon;Egg – 1 (Large | Brown | Organic);Avocado oil – 2 tablespoons + extra for greasing;” ]Chop the broccoli into small florets and churn them through a food processor for about 15-30 seconds until coarse;Transfer to a bowl;Discard the non-edible end of the zucchini and grate it (either in the same food processor or with the help of a grater);Transfer it to the same bowl as that of the broccoli;Mix well and add some salt to this mixture and set aside for 20 mins until the broccoli and zucchini leave behind all its water;After 20 mins grab a kitchen cloth or a cheese cloth and transfer the broccoli and zucchini mixture to this and wrap the cloth around and squeeze it tightly to remove all excess water;Now transfer the contents on the cloth to a large mixing bowl;Add in almond flour, coconut flour, psyllium husk, baking soda, cream of tartar, onion powder, cayenne pepper, chopped herbs, salt and black pepper;Mix well;Crack in the egg;Mix again and then add in the avocado oil;Mix well again for the last time – we need a slightly sticky kind of a consistency for this batter;Preheat the oven to 350 degrees;Line a baking pan with a sheet of parchment paper;Pull out one section of the batter and press it with the help of your hands to form a circular shape, fine tune the edges if need be and create a hole in the middle with the help of your index finger to make it look like a doughnut;If your batter breaks apart from the side while making the hole don’t worry, gently put it back together while on the hand;Now gently plate this doughnut on the baking pan;Rework the same way to create other doughnuts;This batter yields for about 7 doughnuts;Once all the doughnuts are line grease them lightly with avocado oil using an application brush;Bake them in the oven for 22 mins at first;After 22 mins remove the pan and turn each of the doughnuts upside down (be careful and do not burn yourself);Bake them again for an extra 15 minutes;Remove and serve immediately with homemade gluten free and low carb ketchup or any green dip;If consuming later store in fridge after it cools down;[/lt_recipe]

Given below is the video demonstration go this goodie of a recipe.. Don’t forget to subscribe to my channel while you are at it.. 🙂

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