Step 1

Start by blending all of the ingredients for the donuts in a food processor, except for the ground almonds, buckwheat flour, and psyllium husk. Blend until smooth, scraping down the sides with a silicone spatula between blends.

Step 2

Add the ground almonds and sprouted buckwheat flour and blend until combined. Pulse in the psyllium husk until combined. Transfer the mixture to a bowl, cover and refrigerate for 5 minutes until the dough firms up.

Step 3

Insert the cooking pot into the unit followed by the lower part of the dehydrator rack. Place a piece of non-stick parchment on top.

Step 4

Divide the dough into 6 equal portions (use weighing scales for this) then roll into balls using damp hands.

Step 5

Press a damp finger into the centre of each ball and spin your finger until a hole is formed in the bottom and you get a nice plump donut shape. Carefully place the donut onto the lined rack and repeat until all donuts have been formed.

Step 6

Close the lid, select DEHYDRATE, set the temperature to 90°C and the time to 6 hours. Leave to dehydrate then remove once finished.

Step 7

Stir together the coconut sugar and sweet cinnamon and place into a shallow dish. Brush each donut with maple syrup then dip and roll into the coconut sugar. Serve immediately or place into an airtight container and leave at room temperature for a few hours before serving. This will allow the flavours to sink in.

Step 8

Notes:

These donuts are delicious served without the extra sugar dusting so if you’re on a lower sugar diet feel free to omit! You can also used powdered sugar if you’d prefer.

Store in an airtight container at room temperature for 48 hours. Best eaten the next day once the flavours have sunk into the donuts!