I’ve been so excited about posting this recipe.
It was one I discovered while browsing YouTube and I’ve been playing with it for a while, but I found a variation that I just had to share.
70 calorie donut holes stuffed with my favourite thing on the planet: marzipan. Almond extract adds an extra almond flavour which complements the marzipan perfectly.
The best thing about them though?
The marzipan in the middle is molten and goeey when you remove them from the microwave and it tastes unbelievable.
They are good cold as well, but I just loved the marzipan when it was hot.
Microwave desserts are really in at the moment and I love them. No need to dirty a mixing bowl and spoons and then have another pile of washing up after it’s done baking. I love tin foil as I can save myself a bit of washing up.
Microwave desserts are great because a lot of recipes have huge servings.
Cookie recipes that make 36-48 cookies a go or recipes for a full Victoria Sponge Cake (although this is one that I must try myself as I was inspired by the Great British Bake Off Final).
They’re good to make, but they leave a lot of leftovers that are hard to finish. Like there’s this new recipe that you just have to try, but you already have three cakes, 4 batches of muffins and a litre of custard currently sitting in your fridge waiting to be eaten
Sometimes baking can be a such a struggle.
At least this one left no leftovers.
These donut holes are delicious and can be made as normal donuts instead if you don’t want the marzipan.
They’re pretty easy as well to make and take less than 10 minutes from start to finish, including the cleaning time.
They’re also made from oat flour so they’re gluten-free and vegan if made with non-dairy yoghurt.
My microwave is 900 watts and these take 2 minutes to cook properly on full power, rotating them halfway through to make sure the other side doesn’t get soggy. You don’t want to overcook these as they will get tough and chewy.
Use a big plate to make these and spread them in a ring around the outside so they all cook at the same rate. This was a trick I learned and it does make a difference.
Oil your hands or wet them with some water when shaping them because this batter is quite sticky. Oiling the plate prevents them from sticking while cooking.
Here’s a link to a page that you can use to convert the times if you want to, but there’s quite a lot of text there and links. It’s Microwave Cooking Conversion Charts from Microwave Cooking for One, but honestly I’d just keep an eye on them and keep checking them from about a minute every 20-30 seconds to see whether they are done or not.
Gluten-free Microwave Molten Marzipan Donut Holes
Inspired by Foodventures 5 minute pumpkin spice donuts
Prep time: 3 minutes
Cook time: 2 minutes
Total time: 5 minutes
Yield: 5 donut holes
Calories per serving: 70
Fat per serving: 2 g
- 50g/ 1/2 cup and 1 tbsp
- 1/2 tsp
- 1/8 tsp
- 40g / 3 tbsp
Fat free vanilla or natural yoghurt
- 3 tbsp
Sucralose sweetener or stevia
- 5 ml/ 1 tsp
- 25g / 1 1/2 tbsp
Marzipan (roughly a 1-inch square of marzipan)
- Mix together oat flour, baking powder and salt in a small bowl.
- Add the yoghurt, sweetener, almond extract and mix together until a dough is formed.
- Oil a small plate and your hands slightly and make 5 small dough balls.
- Place 1 tsp of marzipan into the centre of each donut and roll the ball around it, or make a hole in the ball and flatten into a donut shape.
- Place on the plate and microwave on high for 90-120 seconds until cooked (mine take 2 minutes)
- Eat immediately with fruit or by themselves.
Makes 5 mini donuts
Serving size: 1 donut
Saturated fat: 0.3g
These took 2 minutes using a 900 watt oven and you can adjust the time according to your microwave power. Try not to overcook these as otherwise they get really dry and tough.