Oat and Hazelnut Donuts
Ingredientes
- 3 eggs
- 30 g erythritol (or preferred sweetener)
- 30 ml extra virgin olive oil
- 80 g Greek yoghurt
- 60 g crushed hazelnuts
- 60 g oat flour
- 1 tsp vanilla extract
- 5 g baking powder
- 60 g chocolate for coating
Let's cook
- Beat the eggs for a few minutes until they become pale and foamy.
- Add the erythritol, oil, and vanilla extract, and beat again to combine.
- Stir in the yoghurt, sifted oat flour, and crushed hazelnuts until you get a smooth, lump-free batter.
- Grease the donut moulds and fill them, leaving about 1 cm of space at the top to avoid overflow.
- Bake at 180 °C for 20 minutes in a preheated oven until lightly golden. Let them cool before removing from the mould.
- Melt the chocolate in the microwave in 30-second intervals. Spoon a bit into each clean mould, place the donuts on top and refrigerate for 1 hour (or freeze for 30 minutes). Ready to enjoy!
