Breakfast doughnuts


Beautiful blueberries add a vibrant pop of colour to these tasty homemade doughnuts, while also giving us a vitamin C boost, helping us absorb the iron found in both flours



3½ oz Medjool dates
heaping ¾ cup wholemeal selfrising flour
heaping ¾ cup selfrising flour, plus extra for dusting
1 oz ground almonds
1 large free-range egg
olive oil
11 oz blueberries
1 tablespoon liquid honey
4 tablespoons Greek yoghurt
optional: ground cinnamon


Tear the pits out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt, and ¼ cup of water. Blitz until combined and forming a ball of dough, then roughly knead on a clean flour­dusted surface for just 2 minutes. Roll out the dough ¾ inch thick, then use an 3­inch cutter (or a pint glass) to cut out two rounds. Use a 1¼­inch cutter (or the end of a paper towel roll!) to cut a hole in the center of each one, then use those center bits and the remaining cut­offs of dough and roll it out again, repeating the process until you have four doughnuts in total.

Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through. Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then carefully transfer them to the frying pan to get golden for 10 minutes, turning regularly to build up a nice crust. Once looking good, add the blueberries to the pan, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to keep turning the doughnuts in all that lovely jammy blueberry juice. When it looks nice and shiny and the doughnuts are purple, ripple the yogurt through the pan and divide between your plates. Nice with a sprinkling of cinnamon, to finish.