This week’s Ingredient is Curry. In our vegetarian household, we use several varieties of curry frequently to make entrees. This is the first time I have used curry to make a sweet. I chose to incorporate coconut because I really enjoy coconut curry. It translated well into a sweet!
Curry is a generic term for a spice blend. The curry powder I used in this week’s recipe contains coriander, fenugreek, termeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper and ginger. It is a mild blend, resulting in a bit of spicy flavor without any heat in the donuts. A spicier curry blend would be fun to try with this recipe!
Just in case you aren’t a donut fan (there’s got to be at least one of you out there), I made a batch of these into muffins. I think the batter makes a better donut but realize you might not have donut pans. The muffins had the same flavor, just didn’t hold as much moisture.
Chocolate Banana Coconut Curry Donuts
(Makes 18 donuts or 12 muffins)
3 large eggs (I use farm fresh eggs, weighing an average of 53 grams in the shell)
1/3 cup canola oil
1/2 cup coconut crystals
1/2 cup sucanat
1 cup ripe bananas, mashed
2 T. coconut milk
1 T. vanilla extract
1 3/4 cups of my favorite gluten-free flour blend
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 t. guar gum
1 1/2 t. curry powder
1/3 cup unsweetened cocoa powder (I used Ghirardelli this week)
1/3 cup finely shredded coconut, unsweetened
additional 1/4 cup coconut, unsweetened, coarse cut
1/2 t. curry powder
Preheat oven to 350 degrees. Grease donut pans or muffin tins, or line muffin tins with papers.
In bowl of stand mixer, blend eggs on low. Add canola oil, mixing until blended. Add coconut crystals and sucanat, beating until smooth. Add bananas, coconut milk and vanilla.
Add flour blend, baking soda, baking powder, guar gum, salt and curry powder. Mix until batter is smooth. Add finely shredded coconut, mixing until just incorporated.
In a small bowl, mix 1/4 cup coarse cut coconut and 1/2 t. curry powder. Toss to coat coconut with curry.
Fill each cavity of the donut pans with 3 T. of batter. If making muffins, fill muffin tins with a scant 1/3 cup of batter. Sprinkle top of batter with coconut and curry mix. Bake donuts for 11 minutes at 350 degrees, muffins at 350 degrees for 22-24 minutes. A toothpick or cake tester inserted into center will come out clean when done.