Breakfast donuts with blueberries and yogurt

Ingredients for 4 servings:

• 100 g date(s), dried
• 100 g flour
• 100 g wholemeal flour
• 30 g almonds, ground
• 1 egg(s), size L
• olive oil
• 320 g blueberries
• 1 tbsp honey
• 4 tbsp Greek yogurt
• 1 pinch of salt
• 70 ml water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

If the dates have pits, they must be removed. Then put the dates in a food processor along with the flour (both types), the egg, a pinch of salt, and the water; chop and mix. Remove the dough from the food processor and knead roughly for about 2 minutes. This is best done on a floured kitchen surface. Divide the dough into 4 equal-sized pieces. Then shape them into balls. Flatten the balls one by one and carefully hold the center between your thumb and forefinger, as if your fingers were the axle of a wheel. With the other hand, begin to gently rotate the balls, while applying light pressure in the center with your finger. This should gradually create a hole in the middle. If you’ve done a good job, your ball should look like a donut. Now heat the water in a pan and cook the donuts (just covered with water) for 5 minutes, carefully turning them over after 2.5 minutes. Drain and set aside. Wash and dry the pan. Heat 1 tablespoon of oil in it. Add the cooked doughnuts and let them cook for 10 minutes until golden brown. Turn them over frequently. Once the donuts have reached the desired color, add the blueberries and drizzle with the honey. Swirl the pan vigorously several times to ensure the sauce is evenly distributed. Turn the donuts over once to ensure the sauce is fully coated. Finally, add the yogurt to the pan when the donuts are already a beautiful blue-purple color. Toss everything well and serve. 361 kcal per serving.