This month’s Recipe ReDux is a fun one! I am introducing you to another ReDux member and sharing one of their recipes with you. And I can vouch for the tastiness of these baked ANZAC doughnuts because I baked and tasted (a few of!) them myself.
These baked beauties were created by one of my favourite dietitians and mentors, Emma Stirling of Scoop Nutrition. I think I am safe in saying that Emma was one of the first Aussie dietitians to join the Recipe ReDux when it was founded back in 2011. But Em has always been ahead of the nutrition curve – she was an early adopter of Twitter (which was where I first “met” her and found out about the Recipe ReDux) and champions up and coming nutritionists and dietitians by offering heaps of opportunities to intern with Scoop Nutrition, learn about social media, do work experience and write guest posts.
Anyway back to these ANZAC doughnuts! They are made with all of the classic ANZAC ingredients: oats, coconut and golden syrup and when baked make a subtly sweet cakey doughnut. Topped with a glaze and crunchy crumble, they also have great texture. Emma used an electric doughnut machine to make hers, however I baked mine in a doughnut pan in the oven. If you want to bake them in the oven too, you will need to heat it to 180°C fan-forced (400°F). The doughnuts themselves only need around 10 minutes in the oven to bake. I also let them cool for about 15 minutes before dipping them in the glaze and topping them with the crumble. I didn’t find I needed to refrigerate them like Em did. Instead they kept well in an airtight container in the cupboard for dessert the next day…but that was about as long as they lasted. After I shared some with my neighbours, they were gone in a flash!! Get the recipe via the link below: