Soft, natural doughnuts made with persimmon pulp, gluten-free oat flakes, and chufa flour. Ideal for a gluten-free, sugar-free breakfast or snack, in collaboration with MariaPia Leopizzi, Economista Salutista.
Mash the persimmon pulp in a bowl until you get a smooth cream.
Add the egg to the persimmon cream and mix well until incorporated.
Add the oat flakes and chufa flour, then add cinnamon to taste; mix until you obtain a smooth mixture.
Pour the mixture into the prepared doughnut molds.
Bake in the air fryer at 160°C for 15–17 minutes, until the doughnuts are golden.
Let them cool slightly before unmolding the doughnuts.
Bowl
Doughnut molds
Air fryer
Fork or potato masher
Italia
| Energy (kcal) | 170.48 |
| Carbohydrates (g) | 21.88 |
| of which Sugars (g) | 7.83 |
| Fat (g) | 6.91 |
| of which Saturates (g) | 1.76 |
| Protein (g) | 5.74 |
| Fiber (g) | 5.68 |
| Sale (g) | 0.04 |
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