real raw kitchen: RECIPE: sprouted buckwheat cake donuts

Thursday, January 23, 2014

RECIPE: sprouted buckwheat cake donuts


I have been holding onto these for awhile and I'm not sure why. I was saving them, waiting for something special to bring them out. But now I realize this is silly and that it's time. These donuts need to be had and you all must get this goodness into your repertoires, stat.




I frequently mention my complete relief when my SO approves something I've made and I think I should probably note that this is not because I have him on a pedestal nor do I have an I-am-nothing-but-a-food-scientist-without-his-approval stance.

In reality, it is an accomplishment because when we very first started dating he thought this whole lifestyle was absurd. "Pretentious!" he would shout. He didn't want any part of it. Any raw foodie he had ever met in his past was weird, pretentious, shallow, and apparently also connected to a very superficial spirituality ("wtf is 'enlightenment' anyway??"). How he came to this conclusion I have no idea. It felt sort of reminiscent of a bad experience or a raw food meal gone bad. Though I don't blame him .. he lived in LA for a few years and you're bound to meet some ex-normal-people that turned into LA-weirdos. It happens.

So when we met he was not at all about this raw food thing. I, however, was. I was enamored, obsessed, and completely driven to submerse myself into the culture. I played with the food for quite some time before coming out to him as a "raw foodie" and it was mostly because I wanted to be able to prove to him that the food could be good and I could still be a good person. No pretentious attitude. No shallow affiliations. And certainly no bullshit spirituality.

So when he asks me to make him a raw dish, a green juice, or asks me about my thoughts on meditation and vision boards I can't help but squeal (on the inside) with excitement. Of course I try to act completely nonchalant like our conversations are just a typical part of marriage, but on the inside all I can think about is how I've won. I've proved to him that this lifestyle is fantastic .. not because he needs to be a raw foodie, but because he loves one and also loves that aspect about me. And that is how I know a recipe is good. If the avowed-raw-foodie-hater passionately loves me--a devoted raw foodie--as well as my food .. well then, yes, I've won, indeed.

Sprouted Buckwheat Cake Donuts
makes 4

Ingredients
  • 1 cup dry buckwheat, sprouted
  • 2 cups shredded, unsweetened coconut
  • 1 apple, grated
  • 5 medjool dates, soaked and pitted
  • 1/2 t cinnamon
  • 1/4 t vanilla

Instructions
  • Combine everything in a food processor and process until a sticky dough forms. 
  • Wet your hands and then split the dough into four equal parts (more or less depending on how many donuts you want).
  • Using your hands, roll each part into a ball and then use your thumbs to dig a center out of the ball. Continuously use your hands to smooth together the dough as you dig a hole in the center. This gives it the donut shape.
  • Place on a mesh liner in a dehydrator and dehydrate at 145 for 3 hours. You can use lower temps for longer periods, just look for a hard outside and cakey inside.
  • Top with your favorite frosting and enjoy! (here I used a cinnamon date paste (soaked dates, water and cinnamon blended) along with a vanilla coconut frosting (coconut butter, vanilla, coconut nectar).


10 comments:

  1. OMG! I have all the ingredients at home! I´m going to soak the buckwheat right now. THANK´S!

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    1. yayyyy!!! I hope you like it!! Let me know if you make any fun icing for it! :)

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    2. As this is my first dehydrator http://www.amazon.es/Clatronic-DR2751-Deshidratador-DR-2751/dp/B001J6771E (quite little, actually, but it works) I´ll make cookies (and not donuts) with your recipe (no icing this time, I think the recipe will turn sweet and delicious enough!). I´m sure I´ll buy in the future the Excalibur. Is that what you have?

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    3. Cookies would be fantastic! I do have an Exaclibur. It holds 5 trays. It's a pretty standard dehydrator and works wonderfully for things like this.

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  2. i would love a healthy doughnut!

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    1. oh my goodness wouldn't we all?? This is no Krispy Kreme but it sure is a nice treat :)

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  3. These look delicious, and I love how simple they are to make and how few ingredients they use!

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    1. Thank you Rachel! That is usually my standard for recipes: as few ingredients as possible. Every once in awhile I go crazy with a complex recipe but not often because I don't have much time for them and I bet not many other people do either.

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  4. Dear Rachel, I have a problem and the hope that you could help? I have been raw since January, and acquired a dehydrator. The first half dozen times I made cookies, they had a moldy taste so I had to toss them, coconut cookies had developed alcohol, I tossed them as well. I haven't touched my dehydrator for two months, but I don't want to give up. I then read that some people turn theirs up very high for the first hour, so any mold and bacteria will be dead when they turn it down to 110°F again (which is in the perfect range for microorganisms to develop and in turn ruin your food), which is the temperature food can be heated up at most and will still be raw. (In the first hour, the food itself doesn't heat up to more than 110°, it would take longer, so it's still raw). I tried out this method and my cookies tasted just fine, but I was so paranoid I couldn't really enjoy them as I was busy searching for hints of a moldy or alcoholic aftertaste.
    But now I have stumbled across this recipe and really want to try it, but I see you turn your dehydrator to 145°? I am confused, isn't that too warm for the food to still be raw? Excuse me if I sound like a dimwit or if that has been asked before, I am genuinely confused (and as said, searching for a solution to my problem, which simply keeping up a higher temperature like you do would be, I guess).

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    1. No dimwit at all!! That's a great question and one I found myself pondering in the beginning, as well. The point of raising the temps to 145 is to avoid the problem of having soiled food that is moldy or fermented. The higher temperature "cooks" it enough to kill off bacteria but supposedly not enough to heat the internal temperature past the magical 115 degrees. That is the claim. As for me? I'm not too picky and if this isn't technically raw then no problem. I just think it's fun and also better without mold ;) Do what works for you! Forget everything else. Don't like the mold but don't want to go above 145? Then maybe avoid dehydrated foods .. that's what I do for the most part. Plus, dehydrated foods are never quite as good as fresh food, to me anyway, so it's no problem at all :)

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