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.
Step 1 of 6: Mash the persimmon pulp in a bowl until you get a smooth cream (or blend for a silkier texture).
Step 2 of 6: Add the egg and mix with a whisk or fork until smooth.
Step 3 of 6: Add the oats, chufa flour, and cinnamon; mix until you obtain a soft, fragrant dough.
Step 4 of 6: Divide the batter into silicone mini doughnut or muffin molds.
Step 5 of 6: Cook in the air fryer at 160°C for 15-17 minutes, until the doughnuts are golden and slightly crisp at the edges.
Step 6 of 6: Let cool for a few minutes before unmolding; serve warm or at room temperature.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
| Average values | Per serving66 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 667 kJ159 kcal | 1,015 kJ243 kcal |
| Fat | 6.48 g | 9.85 g |
| of which saturated fatty acids | 1.38 g | 2.1 g |
| Carbohydrates | 21.31 g | 32.41 g |
| of which sugars | 5.92 g | 9.01 g |
| Fibre | 5.99 g | 9.11 g |
| Protein | 3.87 g | 5.88 g |
| Salt | 0.05 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
