This healthy, vegan doughnut recipe is the perfect alternative to its greasy, shop-bought counterpart. It doesn't require deep frying and is guaranteed to be a hit with young and old alike.
Stir the milled chia seeds into the water and let sit for 10 minutes to make chia egg.
Place the pitted dates, flours, baking powder, bicarbonate of soda, ground almonds, the chia egg, a pinch of sea salt and 70 ml of water into a food processor and blitz until it starts forming a dough.
Knead the dough ball on a dusted surface for about 2 minutes.
Roll out the dough 1.5cm thick, cut out the doughnuts with a pint glass or an 8 cm cutter. Use a 3 cm cutter or any other round utensil to cut out the centre.
Repeat the process until all the dough is gone.
Fill a large pan with water and bring to boil, simmer the doughnuts for 2.5 minutes from each side.
Remove the doughnuts carefully and empty the water from the pan.
Heat up the oil in the frying pan over medium heat and fry the doughnuts from each side until golden-brown.
Add the blueberries to the pan and let simmer until they release their juice.
Keep turning over the doughnuts until they are fully covered in blueberry sauce.
Drizzle the maple syrup on top or just add the yoghurt of your choice.