The magic liquid from a can of chickpeas makes a delightful vegan treat
, is a genius recipe developer and blogger who creates wonderful plant-based dishes. His doughnut recipe caught my attention especially, because they’re made from one of my favourite byproducts, aquafaba. Here’s my wholegrain version.Richard Makin has made it his mission to reinvent and veganise classic recipes, from New England-style lobster rolls to nonna’s lasagne. His recipes are great fun and, importantly, they work, too.
It’s miraculous what the liquid from a tin of chickpeas is capable of, and these clever aquafaba doughnuts are a case in point. The aquafaba binds the dough, which puffs up into delicious, pillowy treats. I’ve tweaked Richard’s original recipe to make these doughnuts a whole food, and even made with wholegrain flour they are light and fluffy .
They’re best eaten fresh, so fry only as many asyou want to eat at a time. If need be, prove the rolled doughnuts in the fridge overnight or even freeze them . Save any leftover oil for cooking other foods or to fry your next batch of doughnuts. Once cool, strain it through a fine sieve and/or a clean cloth, seal in a clean container and store. Use up any leftover cinnamon sugar, too, in a cup of chai or sprinkled over cereal.
Richard fills his cooked doughnuts with a scrumptious jam made with doughnut peaches, but experiment with your own fillings – my
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