Dark Berry Mustard Sea Donuts

March 10, 2014
0 Ratings
Author Notes

Inspired by my imaginations about healthy donuts with natural ingredients, as well as by health problems by friends and family and the Food Network show "Chopped." —Raphael Ralph Tirrell Harlan

  • Makes 1 dozen
  • Donuts
  • 1/3 cup almond milk
  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 2/3 cup agave nectar
  • 1/2 teaspoon paprika
  • 2 teaspoons ground mustard
  • 1/2 cup pureed blackberries
  • 1/4 cup pureed blueberries
  • 1/3 cup olive oil
  • 2 eggs
  • 1/2 cup small shrimp
  • 1/2 cup chopped lobster meat
  • Dark Berry Sea Glaze
  • 1/4 cup pureed blackberries
  • 1/4 cup pureed blueberries
  • 3 tablespoons almond milk
  • 1/8 cup olive oil
  • 2 teaspoons paprika
  • 1 tablespoon stevia extract
  • Pinch ground mustard
In This Recipe
  1. Donuts
  2. Preheat the oven to 350 degrees. Spray the pan with olive oil.
  3. In a mixing bowl, sift the flour to ensure there are no lumps. Add the salt substitute, paprika, mustard, and baking powder to the flour. Whisk them together well.
  4. Add the eggs and almond milk. Mix them for the flour to absorb. Add the olive oil and agave nectar. Mix them to make a smooth batter.
  5. In a blender, puree the blackberries until they're liquefied. Add them to the batter. Mix well until the batter turns purple. Repeat the step for the blueberries. Add them to the batter and mix until the batter turns darker. Add the lobster and shrimp to the batter. Mix well until the batter is smooth.
  6. Pour the batter in the doughnut cavity pans. Bake the donuts for 15 minutes until the toothpick inserted comes out clean.
  1. Dark Berry Sea Glaze
  2. In a blender, puree the blackberries and blueberries until they're liquefied. Pour them in a small mixing bowl. Stir them to incorporate the flavors.
  3. Add the almond milk and olive oil. Whisk them well. Add the ground mustard, paprika, and stevia. Whisk them well. Let the glaze stand until it thickens to a jam texture. Spread it on the donuts.

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