Blueberry Donut Holes

Donut holes

• 1/3 cup organic self-raising flour
• 1/3 cup apple purée
• 1/4 cup Strawberry Clean Lean Protein
• 1/2 cup low-fat ricotta (50% less fat)
• 1/2 tsp salt
• 3 tbsp organic coconut sugar
• 1/3 cup frozen blueberries

Optional topping

• Monk fruit powdered sugar, for dusting

1. In a mixing bowl or stand mixer, combine the flour, apple purée, Clean Lean Protein, ricotta, salt and coconut sugar. Mix until a soft dough forms.
2. Add the frozen blueberries and gently fold them through the dough.
3. Lightly rub coconut oil on your hands and divide the dough into 12 equal portions, rolling each into a ball. Try to tuck the blueberries into the centre of each ball for a juicy burst when bitten into.
4. Place the donut holes on a non-stick tray and refrigerate for 5 minutes while the air fryer preheats.
5. Preheat the air fryer to 200°C (392°F) for 5 minutes.
6. Arrange the donut holes in the air fryer on baking paper, ensuring they do not touch.
7. Air fry at 170°C (338°F) for 15–18 minutes, turning halfway through, until lightly golden and cooked through.
8. Allow to cool slightly before serving.

To serve

Serve warm and lightly dust with monk fruit powdered sugar if desired. These donut holes are delicious on their own or paired with yoghurt for an extra creamy finish.

Notes

The type of sugar used can be adjusted to preference. Coconut sugar provides a less refined alternative and has a lower glycaemic index compared with traditional refined sugars.