Berry Doughnuts 🍩
*This is a complement to our meal product offering. You are welcome to browse these recipes on our website (instead of printing them), try them out, and let us know how they go. We will not be sending printed materials.*
I'm a huge donut fanatic, so I had to find a way to treat my baby girl, who loves fruit, to some. Inspired by her love of berries and my love of donuts, I created this recipe, which quickly became my little one's favorite snack!
Ingredients :
- 1 cup frozen berries (mixture of strawberries, blueberries, raspberries, and blackberries)
- 1 cup of wheat flour
- 1 egg
- 2 tbsp. 10% plain yogurt
- 1/2 tsp baking powder
- 1 tsp ground cardamom
Preparation :
- Defrost the berries and grind them in a food processor to obtain very small pieces and set aside.
- Mix the flour, baking powder and ground cardamom and stir in the fruit and egg.
- Finish by adding the yogurt and mixing: the texture will be pasty.
- Spread the mixture into a donut pan (well greased or silicone) and bake at 350F for 12 to 15 minutes.
The texture remains tender and denser due to the fruit base, but is not runny.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the freezer.
DME Specifications:
This recipe is suitable for ages 6 months and up. The donut's ring shape is perfect for developing the grasping skills of little eaters.
*Be careful with the egg allergen which must be introduced according to the recommendations
introduction of priority allergens.
ALTERNATIVES 👇🏼
To turn this recipe into a baby-free treat, you can use vanilla yogurt instead of plain yogurt, add 3 tbsp of maple syrup, and top the baked donut with vanilla frosting!
Did you know you can replace eggs with “chia eggs”?
For each egg you want to replace, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that's too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!
Recipe by Laurence M. Guay