Vegan Apple Doughnuts with Toasted Pine Nut Ice Cream
Ve
Ingredients
2
organic apples
Juice of half a lemon
30 g
organic coconut sugar
1/2 tsp
ground cinnamon
100 g
organic plain flour
40 g
organic coconut flour
1 tsp
baking powder
250 ml
cashew milk
40 ml
maple syrup
120 ml
sparkling cider
G
roundnut oil, for deep-frying
For the ice cream
200 g
pine nuts
650 ml
cashew milk
120 ml
organic maple syrup
1/2 tsp
organic vanilla essence
pinch sea salt
To serve
30 ml
organic maple syrup
Method
For the ice cream, preheat the oven to 140�C (275�F, gas mark 1). Spread the pine nuts evenly across a flat baking tray. Place in the pre-heated oven for 5 minutes, by which time the pine nuts will have started to colour and give off a nutty aroma. Remove the baking tray from the oven and tip the pine nuts into a clean bowl to arrest the cooking process and cool slightly.
Pour the cashew nut milk, maple syrup, vanilla and salt into a food processor. Add the toasted pine nuts and blend until smooth. Pour the mixture into an ice cream maker and churn. Once it has started to set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15-20 minutes before serving.
Peel and core the apples and then cut into small, no more than � cm, cubes. Place in a bowl. Add the lemon juice, coconut sugar and cinnamon and stir to combine.
Make a batter by whisking together the plain flour, coconut flour, baking powder, almond milk, cider and maple syrup to a smooth batter. Fold the apple pieces into the mixture.
Fill a large pan with groundnut oil to a depth of 5 cm and place over a high heat. When the oil is hot, carefully drop spoonfuls of the apple doughnut mixture into the oil, making sure you have a few apple pieces in each doughnut. You will need to do this in batches. After 2-3 minutes, carefully turn the doughnuts over. They are ready once they are crisp and golden all over. Carefully remove from the oil and drain briefly on kitchen paper.
Serve the doughnuts whilst still warm, drizzled with a little maple syrup and severed with a scoop of the toasted pine nut ice cream.