Go to The Source for in­gre­di­ents

Tweed Daily News - - LIFE - MARJ OS­BORNE Marj Os­borne is an in­de­pen­dent food com­men­ta­tor. Find her reviews on www.food­gold­coast.com.au

DO you suf­fer from ‘pantry­ati­tis’, the con­di­tion where your pantry be­comes blocked with un­used left­overs?

Your vin­tage spice col­lec­tion is housed in pretty jars, the be­san flour you needed for that ex­otic recipe you just had to try out still sits there.

Throw out the nas­ties, be­cause there’s a bet­ter pantry ex­pe­ri­ence in sight.

Wel­come to ‘waste-free’ af­ford­able shop­ping at The Source Bulk Foods Gold Coast.

It’s the foodie’s answer to food sourc­ing; a store full of nuts, seeds, grains, flours, su­per­foods, con­fec­tionary and snacks avail­able for pur­chase in the quan­tity of your choice.

Here’s Dee Guer­rero’s @pea­ce­plantsprana recipe for ve­gan donuts. Re­mem­ber to take your recipe with you to The Source and buy only what you need.

Raw Ve­gan Fudge Brownie Donuts


2 cups pit­ted dates

1 cup al­mond meal

½ cup sun­flower seeds or buck­wheat groats (prefer­ably ac­ti­vated)

½ cup des­ic­cated co­conut

1 cup hazel­nut meal

4 tbsp ca­cao pow­der

Pinch of pink Hi­malayan salt

½ tsp vanilla essence

2 tbsp pure maple syrup

Top­pings of choice (crushed nuts, ca­cao nibs, co­conut etc.)

Choc Ganache Frost­ing:

½ block Lov­ing Earth 85% Dark cho­co­late or any ve­gan dark cho­co­late

2 tbsp maple syrup

1 tsp plant milk or wa­ter


In a high-speed blender or food pro­ces­sor (if us­ing pre-soaked dates), pulse dates and sun­flower seeds un­til you get a chunky tex­ture. Grad­u­ally add in al­mond and hazel­nut meal, then the rest of the in­gre­di­ents.

If the mix­ture is dry you can grad­u­ally add in small amounts of wa­ter or plant milk to reach your de­sired consistency.

Once you reach a cookie dough like consistency, press the mix­ture into your donut mold, (or roll the mix­ture into logs, then form a donut shape, seal­ing it off by join­ing the two ends. Al­ter­na­tively, make a brownie slice in­stead of donuts.) Place donuts in the freezer to set while you pre­pare the ganache.

Melt down your cho­co­late in the top of a dou­ble boiler over wa­ter, stir­ring it con­tin­u­ously so the cho­co­late doesn’t burn. Once melted, add maple syrup and take off heat while con­tin­u­ing to stir.

Add in wa­ter or plant milk and stir un­til a glossy, silky ganache forms.

Re­move donuts from freezer.

Spread a gen­er­ous amount of ganache over each one and sprin­kle with top­pings of choice.

Uneaten donuts can be stored in an air­tight con­tainer in the fridge for up to a week. En­joy!

You’ll find The Source at Mi­ami One Shop­ping Cen­tre and The Brick­works, South­port.

Supply The Source Bulk Foods Gold Coast with a recipe, such as ve­gan donuts and they will pro­vide you with all the cor­rect in­gre­di­ents.

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