- 2 organic apples
- Juice of half a lemon
- 30 g organic coconut sugar
- 1/2 tsp ground cinnamon
- 100 g organic plain flour
- 40 g organic coconut flour
- 1 tsp baking powder
- 250 ml cashew milk
- 40 ml maple syrup
- 120 ml sparkling cider
- Groundnut oil, for deep-frying
For the ice cream
- 200 g pine nuts
- 650 ml cashew milk
- 120 ml organic maple syrup
- 1/2 tsp organic vanilla essence
- pinch sea salt
- 30 ml organic maple syrup
- For the ice cream, preheat the oven to 140°C (275°F, gas mark 1). Spread the pine nuts evenly across a flat baking tray. Place in the pre-heated oven for 5 minutes, by which time the pine nuts will have started to colour and give off a nutty aroma. Remove the baking tray from the oven and tip the pine nuts into a clean bowl to arrest the cooking process and cool slightly.
- Pour the cashew nut milk, maple syrup, vanilla and salt into a food processor. Add the toasted pine nuts and blend until smooth. Pour the mixture into an ice cream maker and churn. Once it has started to set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15-20 minutes before serving.
- Peel and core the apples and then cut into small, no more than ½ cm, cubes. Place in a bowl. Add the lemon juice, coconut sugar and cinnamon and stir to combine.
- Make a batter by whisking together the plain flour, coconut flour, baking powder, almond milk, cider and maple syrup to a smooth batter. Fold the apple pieces into the mixture.
- Fill a large pan with groundnut oil to a depth of 5 cm and place over a high heat. When the oil is hot, carefully drop spoonfuls of the apple doughnut mixture into the oil, making sure you have a few apple pieces in each doughnut. You will need to do this in batches. After 2-3 minutes, carefully turn the doughnuts over. They are ready once they are crisp and golden all over. Carefully remove from the oil and drain briefly on kitchen paper.
- Serve the doughnuts whilst still warm, drizzled with a little maple syrup and severed with a scoop of the toasted pine nut ice cream.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen