Gluten-free Arrowroot Coconut Fig Donuts

Makes about 9 servings, depending on the size of your mould/pan

Ingredients:

• 12 dried figs with the stems cut • 1 cup water • 1 tablespoon lemon juice • 11/ cup unsweetened, dried coconut

4 • 2/ cup almond flour

3 • 1 tablespoon of psyllium husk (a plant-based

fibre that promotes gut health) • 1/ cup arrowroot flour

3 • 1/ cup chia seeds

4 • 3 tablespoons coconut sugar (or yacon syrup/sugar) • 1/ teaspoon baking soda

2 • 1/ teaspoon pink salt

4 • 1/ cup coconut oil, melted

3 • 1 teaspoon vanilla extract

Before you start… If you don’t have a donut mould, you can place the mix in a large square (8x8) pan and cut into squares instead of donuts.

Instructions:

1. Add the dried figs and lemon juice to some boiling water for about 10

minutes; this will soften the figs while you prepare the other ingredients. 2. Whisk the dry ingredients (shredded coconut, chia seeds, flours,

coconut sugar, baking soda and salt) in a medium to large mixing bowl. 3. Mix coconut oil (at room temperature) with vanilla extract. Then, mix the coconut oil-vanilla mixture with the dry ingredients mixture and stir well until combined. 4. Use a measuring cup to take out one cup of the mixture, then place

it aside. 5. Press the rest of the crust mixture into the bottom of a greased pan (8x8) or fill only the bottom part of your donut rings if you’re using a donut mould pan; make sure you use coconut oil to grease the pan slightly. 6. Take the soaked fig mix and blend well in a food processor, creating a jam-like consistency, then spread a little over the top of the first pressed-layered crust; it should spread on easily like a jam. 7. Sprinkle the reserved one cup of crust mixture over the top of the jam and lightly press it down, making sure to get the sides and corners, too. 8. Bake at 176 degrees Celsius for 25 minutes until the crust is lightly browned. 9. Let the pan/moulds cool completely before cutting into bars or removing the donuts. Tips: “Cooling the bars in the fridge or freezer makes for the cleanest cutting. Once the bars are cut, you can store them in an airtight container for a few days, or pop them in a freezer bag to freeze up to three months,” says Charissa.

“Not only do figs taste pretty amazing, they’re also packed with potassium and magnesium, along with minerals that most of us could use a little more of! These fig donuts are easy enough to make the night before school, and they’re freezable too, which means you can doublebatch them and keep them in the freezer.”