Pursuing natural health & thinking beyond the superficial. Deconstructing Culture.

This post is an alternative version of the traditionally sweet fried doughnuts posted HERE. These ones are savoury grain/seed doughnuts.


This recipe is for the grainy doughnuts on the right, the sweet smooth ones on the left are in the previous post.


3 tsp dry active vegan yeast for baking (not the same as brewers or nutritonal yeast)
2 tbsp warm water

3/4 cup coconut milk (or any alternative milk)
1/2 tsp sea or rock salt (e.g. Celtic, Himalayan, Kalahari)
1/4 cup date syrup or any fruit syrup (remember argave is very sweet)
1/6 cup sunflower oil

2 1/2 cups flour & seeds of choice (I used organic wheat flour, malted wheat grains, sunflower seeds, malted barley flour, sesame seeds, malted rye grains, linseed, pumpkin seeds)



1. In a separate cup or bow pour warm water over the yeast and let it do it’s thing – i.e. give off the ‘yeast’ smell and bubble a little. Whilst it’s doing that move on to the next step.

yeast water fermenting

2.  Put the coconut milk, sugar, salt, syrup, and oil in a large bowl and mix. Note – I used a thick, heavy earthenware bowl for this. It’s not strictly necessary but when fermenting anything be it bread, veg or tofu I prefer to use cookware like this.

3. Add the yeast to the mixure and stir in. It will not mix properly or go smooth because yeast sticks together in clumps.

4. Add flour and stir as much as you can. Being bread dough (as opposed to cake dough) it’ll get tough quickly and hard to stir with a spoon so time to get mucky :-).    Wash you hands again and get in there kneading until you have a smooth, succulent but not sticky dough. – Great for those who like handling plasticine or modeling clay.

5. Either move the dough to another bowl, lighty oiled, or do I did and just lift the dough, put some oil in and spread it around the bowl with the other hand. Then leave the dough in that bowl.


6. Fermentation time – cover the bowl with a clean, light, breathable dishcloth or piece of muslin and leave alone. NOTE – in warm to hot environments it should practically double in size in 1 hour. In cold or very cold places it can take a long time. I waited 3.5 hours before I was satisfied that it had grown enough.

7. Get a chopping board or any surface you can roll the dough out flat upon. Add some flour to the surface and spread it evenly. Place the dough on it and roll out to approx 1/2 inch thick. – If you don’t have a rolling pin a large glass or bottle will do.

8. For the doughnut shape can use 1) proper circle cutters OR 2) do the best you can with your hands OR 3) do what I did and used a cup/glass and just place it in the dough, lift and take the dough out gently. For those who want holes in the middle a small section can be taken out with your fingers or a smaller cup/glass.


The daylight had disappeared by this point so I did what I could until I had to use the flash.


9. Second fermentation – leave them to rise for approx 30 minutes. Again a warm environment is best but if they don’t rise don’t worry they’ve still been left long enough by that time.


Photo with the camera flash

10. Time to heat the oil – use a pan or pot sufficiently deep enough and pour in enough oil to cover at least half the height of a doughnut, having it deeper/deep fried is better though to prevent doughy bits in the middle. The oil must be hot.

9. Use a spatula and put the doughnuts in the oil. They should fill out and turn bouyant quite quickly. If your oil is hot they can be left 2min on each side in the oil. If your oil is very hot (spitting outta the pan and at you) leave them in 1min then turn over for another 1min.




10. When done remove and get ready to eat! 😀 I personally prefer them hot but they can also be left to cool, whether you place them on tissue/paper is upto you, we like ’em oily 😉 (Hey organic oil is expensive we ain’t wasting it!)


These can be dipped or brushed with any topping e.g. chocolate, cream, toffee/caramel. Humous/hummus, olive spread, fruit spread/jam, peanut butter etc.

Note – once cool these can be stored in a container or food bag and if desired can be reheated quickly in a frying pan – no extra necessary.

Enjoy! 🙂

Comments on: "Savoury Fried Grain Seeded Doughnuts / Donuts (V) (Ve)" (7)

  1. mmmmmmmmmmmm! I wish I could bake!

  2. mtsedwards said:

    I notice you don’t include the fat and calorie content on these babies. That means it’s zero, right? ;p

    • Lol I never look at the fat or calorie content of foods because they don’t equate to how healthy something is, and they are relative depending on the types of sugars, oils and carbs you use so e.g. 10g of fat in a junk food snack will be totally different to the same amount in something with natural, unrefined or minimal/naturally processed fats/calories plus the fats/calories in the latter will be more soluable in the body and used for many things from eyesight to immune system function rather than weight/storage fat. E.g when I fry chips in olive or coconut oil (olive makes them taste better – sunflower is better for baked – and coconut makes them fluffy/light) I tend to feel lighter the next day instead of bloated or heavy and on one low money period I ate chips like that every day for two weeks and lost weight. Also many oils are recommended for weight maintenance or even loss e.g. coconut oil every day can help lose weight. But I doubt the fat/calorie amount you get on nutritional value charts would be zero for these 😛 and I wouldn’t have it any other way 😀

      Plus I’m Asian – a lot of us can eat fried food for breakfast, lunch and dinner and still be healthy and trim lol – it’s all in the ingredients and the cooking (and the love) 😀

  3. The ingredients looks intriguing and the photos delicious…

  4. Reblogged this on Substance AND Style and commented:

    In honour of Doughnut Day I’ve decided to repost my two recipes for fried doughnuts/donuts using healthy ingredients. I know it’s only Doughnut Day in the US but heck doughnut love is international 😀

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