Light, fragrant, and naturally sweet persimmon doughnuts: no added sugar, gluten-free, and lactose-free. Ideal for an autumn breakfast or snack; they are quick to prepare and can be baked in an air fryer or a conventional oven.
Mash the persimmon pulp in a bowl until you get a smooth cream (or blend for a silkier texture).
Add the egg and mix with a whisk or fork until smooth.
Add the oats, chufa flour, and cinnamon; mix until you obtain a soft, fragrant dough.
Divide the batter into silicone mini doughnut or muffin molds.
Cook in the air fryer at 160°C for 15-17 minutes, until the doughnuts are golden and slightly crisp at the edges.
Let cool for a few minutes before unmolding; serve warm or at room temperature.
Silicone mini doughnut or muffin molds
Air fryer (optional)
For the conventional oven: bake at 170°C in static mode for 20-22 minutes. Variations: add 1 teaspoon of unsweetened cocoa powder and vanilla for a chocolate version; for the egg-free version, replace with 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water (let rest for 10 minutes). Serve with a sprinkle of cinnamon or a drizzle of almond butter for those who want something more indulgent.
Italia
| Energy (kcal) | 244.57 |
| Carbohydrates (g) | 33.53 |
| of which Sugars (g) | 8.06 |
| Fat (g) | 9.45 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 6.21 |
| Fiber (g) | 8.75 |
| Sale (g) | 0.03 |
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