Jax
16-08-2009, 06:26 PM
By the Schafer Family
TINY DUNKIN' DOUGHNUTS
2 c organic Turkish raisins
1/2 c organic dried apricots
1 tsp. pure vanilla
1/4 tsp. celtic or Real Salt
1/2 tsp.nutmeg
3 c raw dried coconut,ground coarsely
1. Place dry coconut in your food processor and grind coarsely. Pour into bowl and set aside.
2. Next, place raisins, apricots, nutmeg, vanilla and salt in processor. Grind until it forms a sticky ball. Add ground coconut and mix in well.
3.To make doughnuts,take about 1/4 c of the above mixture and form it into a ball. Holding it in your palm, press your index finger down through the centre with a twisting motion to form a doughnut shape. Serve as is or dip in finely shredded dried coconut or frost with the icing.
ICING:
1 c raisins, dates or dried currants
1/3 - 1/2 c raw agave nectar (depending on which of the fruit you use)
1/2 tsp.pure vanilla
Place in blender and blend until very smooth. Dip tops of doughnuts in icing and place on plate. These taste best if made several hours ahead or even a couple of days ahead because the flavours mingle nicely!
TINY DUNKIN' DOUGHNUTS
2 c organic Turkish raisins
1/2 c organic dried apricots
1 tsp. pure vanilla
1/4 tsp. celtic or Real Salt
1/2 tsp.nutmeg
3 c raw dried coconut,ground coarsely
1. Place dry coconut in your food processor and grind coarsely. Pour into bowl and set aside.
2. Next, place raisins, apricots, nutmeg, vanilla and salt in processor. Grind until it forms a sticky ball. Add ground coconut and mix in well.
3.To make doughnuts,take about 1/4 c of the above mixture and form it into a ball. Holding it in your palm, press your index finger down through the centre with a twisting motion to form a doughnut shape. Serve as is or dip in finely shredded dried coconut or frost with the icing.
ICING:
1 c raisins, dates or dried currants
1/3 - 1/2 c raw agave nectar (depending on which of the fruit you use)
1/2 tsp.pure vanilla
Place in blender and blend until very smooth. Dip tops of doughnuts in icing and place on plate. These taste best if made several hours ahead or even a couple of days ahead because the flavours mingle nicely!