Poppy seed donut
A quick and easy recipe to prepare a tasty low fat and gluten free donut!
For the donut:
- 10g of lupine flour
- 10g of coconut flour
- 10g of corn starch
- 1 egg
- 100g of sugar-free fruit puree
- 10g of Cerreto poppy seeds
- 1/2 teaspoon of baking powder
- 1 tablespoon of lemon juice
- zest of one organic lemon
For the glaze:
- 70g of low-fat quark-type cheese
- zest of one organic lemon
-1 tablespoon of Stevia sweetener
-vanilla essence to taste
-2 spoons of water
Preparation
In a tall saucepan, boil some water (by immersing the donut mold, the water must arrive halfway through the mold). Light the fire and bring the water to a boil. Sift the flour, cornstarch and baking powder. Add the poppy seeds, the lemon zest and mix with a spoon. Lightly whip the egg with the fruit puree and lemon juice. Add to the dry ingredients and mix well with the whisk. Grease the mold with a little olive oil, pour the mixture and beat to release all the air bubbles. Carefully dip in the pot with boiling water, cover the pot with the lid and cook for about 20-25 minutes (check the cooking by inserting a toothpick in the middle of the cake, if it comes out clean and dry, the donut is ready). Remove the mold from the water and let it cool completely, then remove the donut from the mold. Whip the low-fat cheese with two tablespoons of water, stevia, lemon zest and vanilla essence. Spread the icing on the donut, sprinkle with poppy seeds and leave in the refrigerator for at least an hour or overnight (the donut can also be served hot with honey or melted dark chocolate). Before serving, decorate as desired.
