Now.įortunately, off the back of my discovery that you can make veggie-loaded applesauce in 5 minutes in the microwave, and having extra sweet potatoes left over that I could stick in the microwave to make extra sweet potato puree since my freezer stash of the stuff had run out, I had a “Eureka” moment. So when I was craving my banana chocolate chip doughnuts the other day (I have an English degree and even I can’t decide whether donuts or doughnuts is a preferable spelling so I’ve decided to use both, consistency be damned), I was somewhat frustrated to discover that the fruit bowl was empty except for a few questionable apples.īecause, hey, I want donuts (or do I want doughnuts?). Because while I appreciate the lightness and texture of a great complex bake, and I do make the effort when I have the energy or want to “do it properly”, who really has the time to cream butter and sugar, stop eggs from curdling a mixture, beat whites to stiff peaks and then have to find the time and energy to wash up six bowls, three spatulas, and a dariole mould?! Which is why many of my dessert recipes are one-bowl or “stick it all in a blender and bake” recipes. Usually muffins or donuts because they are easy to make and hard to mess up. When it comes to baked goods, while I love a good cake or something a little more complex and sophisticated every now and then, most of the time I’m looking for something yummy I can make that ticks three boxes: low prep, low sugar, minimal washing up.

Let’s face it, donuts are not exactly a health food.

Blender glazed donut texture