This recipe centres on Houmoto sesame tofu, a Nagasaki delicacy made with a combination of roasted sesame seed paste and soya beans. Lightly sweet, with the nutty umami of sesame, this dessert tofu can be eaten as it comes with a drizzle of brown sugar syrup and a sprinkling of kinako flour (roasted, powdered soya beans), or as I have used it here, blended into a smooth cream.
In this recipe I have matched the nutty sweetness of the creamy tofu with a tangy raspberry sauce and dark chocolate – all used to fill and decorate these healthy baked, yeasted doughnuts.
These doughnuts use wholegrain spelt and oats to add fibre and minerals, while heart-healthy coconut fat has been substituted for the butter that traditionally features in doughnut recipes. I also used coconut sugar – a sweetener made from the sap of coconut flower buds – which is more nutritious that other sugars and is much lower on the glycemic index.
Baked instead of fried, these doughnuts avoid all the excess fat of deep-frying, although the texture is somewhat different. To maximise the amount of luscious filling, I split these doughnuts down the middle and piled in plenty of sweet sesame tofu cream and tart raspberry sauce. They also benefit from serving any leftover filling on the side for spooning and dipping. Best served warm!
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