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‘Bright, with marbled cilantro greens throughout baked to an outer
shell crunch doughnuts. Powder Spice 'Curry Bay' (Link) Chickpeas and Oat flour. A tasty spin on the typical Chickpea doughnut and savoury at that, perfectly sized for allocated starchy carb timing without gluten/wheat or having added sodium. Baked not fried, Doughnuts have never tasted better :D Served up with Juicy Jar 'Cue Cell Spin Detox' (Link) and a few sliced up cucumbers, sprinkled with cracked peppercorns. Don't forget there’s more post Links at the end of this creation. Enjoy :D'
From Chapter 03 Legume Starchfit (C) (P) Link
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... What I Used;
Yoghurt ‘Greek’ (Link)
Canned Chickpeas
Egg
Oat Flour (Link Coming)
Extra Virgin Olive Oil
Extra Virgin Coconut Oil spray
Celery
Cilantro (Coriander)
Toasted Garlic flakes
Powder Spice 'Curry Bay' (Link)
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| ... The Powder Spice 'Curry Bay' (Link) |
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| ... Shred up Cilantro and Celery (Leaves n all) Open a 2kg can of chickpeas and add to a blender with yoghurt and oil |
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| ... Whisk up egg separately |
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| ... Add to blender and blend all together. Add mix to a bowl with Cilantro, toasted Garlic flakes and the Curry Powder. Mix together before mixing in a little of the flour to make more dense |
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| ... Turn on the oven and pull out non-stick doughnut trays, coating with Extra virgin Coconut Oil. Spoon around 1 tablespoon per doughnut cup. Bake 30 minutes. Serve up with Juicy Jar 'Cue Cell Spin Detox' (Link) and slices of Peppered Cucumber |
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... Thank-you, Don't forget to follow and Share.
Some More Post Links Below;
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