Mango Tropical Bliss Doughnuts

I tend to do a lot of my food prep intuitively. I started out, attempting to create a tasty bagel after being tempted by my friend Native Kitten.  That was my intent. However, when I started playing in the kitchen, and grabbing this and grabbing that, what I ended up creating, was a doughnut. Yup, a tropical bliss, doughnut. It's chewy and moist and "feels" good to sink your teeth into...and adding just a few drops of my new extracts, gave them an extra mango kick! So much fun!





Mango Tropical Bliss Doughnuts 

1 1/2  cups kamut, sprouted

1 cup oat groats, soaked overnight
3/4  cup sunflower seeds, soaked overnight
1 cup almond flour
1 apple
3/4  cup golden raisins
1/4  cup goji berries
2  Tbsp yacon syrup (grade B maple syrup, honey or agave)
1 Tbsp Honey
3 drops Medicine Flower Vanilla Extract (or 1 tsp. liquid extract)
1/4 cup water, as needed
1/2 cup shredded coconut
1/2  tsp salt
1/2 cup  walnuts, soaked
1 mango 
3 drops Medicine Flower Mango Extract (optional)


Note: See Directions for Sprouting Kamut. I Soaked overnight and sprouted 1.5 days. You can sprout longer,  but I just wanted the kamut soft and chewy for this recipe.

Coconut Glaze 
1/4  cup coconut, finely ground
2 drops Vanilla Medicine Flower Extract  (or pinch van bean powder)
2 drops Mango Medicine Flower Extract (optional)
1/2  tsp coconut oil melted
1 Tbsp honey (or clear agave), to taste
1 Tbsp water (as needed to thin)

Doughnut Preparation
Process kamut and oat groats until well ground.
Add sunflower seeds and process.
Add remaining ingredients, except for water, walnuts and goji berries.
Process until a creamy dough consistency, adding water as needed.
Add walnuts and goji berries and process, leaving small chunks.

Coconut Glaze
Stir all ingredients together and thin with water as needed to create a creamy glaze or frosting. 

Assembly
You may have a better technique. Create donuts on non-stick dehydrator sheet.  I used one large and one very small, round metal cookie cutter, placing the small one in center of the larger one, on top of the non-stick sheet. Fill in the dough between the smaller circle and the larger one. Remove the cookie cutters. It's a little messy, but fun. Use a small offset spatula to spread and shape the doughnut.

Dehydrate at 145 degrees for 1 -  2 hours. (To avoid fermentation).


Dehydrate at 110 degrees for 4 hours or until you can flip donuts over, transferring them to a mesh dehydrator sheet. (How to flip: Place mesh sheet with shelf on top of donuts, holding both shelves together, flip over. Now, remove top shelf and gently peel non-stick sheet from doughnut, leaving it on mesh sheet)

Dehydrate another 4 hours and flip again. Continue to dehydrate until donut is firm and dry on the outside but still slightly spongy to the touch. (I dehydrated them about12 hours, ,but that time will vary greatly). Store in refrigerator or freezer.

To Serve
Warm in dehydrator and drizzle Coconut Glaze over donuts and serve.

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