Soft and natural doughnuts made with persimmon pulp, gluten-free oats, and chufa flour. Ideal for a gluten-free breakfast or snack with no added sugars in collaboration with MariaPia Leopizzi, Health Economist.
Mash the flesh of the persimmons in a bowl until you achieve a smooth cream.
Add the egg to the persimmon cream and mix well until incorporated.
Combine the gluten-free oats and chufa flour, then add cinnamon to taste; blend until you achieve a homogeneous mixture.
Pour the mixture into the prepared doughnut molds.
Cook in an air fryer at 160°C for 15–17 minutes, until the doughnuts are golden.
Let cool slightly before removing the doughnuts.
Bowl
Doughnut molds
Air fryer
Fork or potato masher
Italy
| Energy (kcal) | 149.83 |
| Carbohydrates (g) | 20.99 |
| of which Sugars (g) | 4.97 |
| Fat (g) | 4.56 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 7.35 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.06 |
