I’m in a bit of a donut frenzy at the moment.
I feel as though this donut maker has made me unstoppable. That I can channel my inner Heston Blumenthal pushing the limits of the culinary world and shaping food trends into something different and magnificent.
Enter the savoury donut.
When trying to come up with ideas about what to make next that weren’t laden with sugar, this came into my head. If they weren’t a thing before, they certainly are now.
Filled with cheese, fresh rosemary and thyme and olives, these little bites of heaven would make the perfect canapés served with cream cheese and chives, or as a side to a bowl of soup.
Like my healthy, coconut flour donuts, these can be adapted to have anything that you would like in them.
- 1 cup plain wholemeal flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1 spring fresh rosemary finely diced
- 1 large egg
- 1/2 cup milk + 1 tbls apple cider vinegar mixed together
- 1 handful pitted black olives finely slices
- 2 tablespoons browned butter
- 1/2 cup grated cheddar cheese
- Lightly grease the donut maker and turn it on.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, herbs, and olives. Set aside. In a small bowl whisk together egg, milk with apple cider vinegar, and cheese. Add the browned butter and whisk into the wet ingredients.
- Combine the wet and dry ingredients, stirring together just until everything is coated.
- Spoon into the donut maker and close lid. Cook for 4-7 minutes, or until lightly golden.
- Be careful not to overfill the donut maker as I did on my first attempt which will leave you with donuts stuck together. Enjoy with a soup, a dip or by themselves.
- You can adapt the recipe to put in any herbs or flavour that you would like.
Donut argue, just try them.