Light, fragrant, and naturally sweet persimmon donuts: no added sugars, gluten-free, and lactose-free. Ideal for a breakfast or autumn snack; they are quick to prepare and can be cooked in an air fryer or traditional oven.
Mash the persimmon pulp in a bowl until you achieve a smooth cream (or blend for a creamier texture).
Add the egg and mix with a whisk or fork until the mixture is homogeneous.
Combine the oat flakes, chufa flour, and cinnamon; mix until you get a soft and fragrant dough.
Distribute the dough into mini donut or silicone muffin molds.
Cook in an air fryer at 160°C for 15–17 minutes, until the donuts are golden and slightly crispy on the edges.
Let cool for a few minutes before removing; serve warm or at room temperature.
Mini Donut or Silicone Muffin Molds
Air Fryer (optional)
For the traditional oven: bake at 170°C in static mode for 20–22 minutes. Variations: add 1 teaspoon of cocoa powder and vanilla for a chocolaty version; for an egg-free version replace with 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water (let rest for 10 minutes). Serve with a sprinkle of cinnamon or a drizzle of almond butter for those wanting more indulgence.
Italy
| Energy (kcal) | 268.99 |
| Carbohydrates (g) | 50.21 |
| of which Sugars (g) | 6.82 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 0.98 |
| Protein (g) | 8.26 |
| Fiber (g) | 5.7 |
| Sale (g) | 0.02 |
