Name: J A P A N E S E-S T Y L E G R I L L E D E G G P L A N T W I T H S W E E T-A N D-S O U R C U C U M B E R
Ingredients: 4 eggplant (halved); 1 tablespoon Umami Paste (see page 15); 1½ teaspoons maple syrup; pinch of red pepper flakes or ground chile; 1 teaspoon grated fresh ginger; 3 scallions (thinly slice); 3 tablespoons sesame seeds or Almond and Sesame Topping (see page 24); 1 cucumber (sliced into ribbons); 1 small shallot (finely sliced); 2 tablespoons rice vinegar or raw apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon shoyu; sea salt and freshly ground black pepper; cooked grains or noodles

Ingredients

Scale

f o r t h e d o u g h n u ts

½ cup ground almonds
½ cup buckwheat flour
½ cup cacao powder
½ cup pure maple syrup
1/4 cup coconut oil (melted)
1/4 cup unsweetened applesauce (or puree ½ apple)
pinch of Himalayan pink salt
3/4 cup almond milk (see page 18)
1/4 cup small chunks raw chocolate (whatever variety you prefer; see page 31, (optional))

f o r t h e g l a z e

6 tablespoons cacao powder
6 tablespoons pure maple syrup
2 tablespoons coconut oil (melted)

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Instructions

Preheat the oven to 350°F.
Grease 8 wells of a doughnut pan (or use a silicone doughnut mold).
To make the doughnuts, process all the doughnut ingredients except the chocolate in a food processor until you have a lovely sticky mixture. (If you don’t have a food processor, mix together the ground almonds, buckwheat flour, and cacao powder in a mixing bowl, then mix in the maple syrup, coconut oil, applesauce, salt, and almond milk.) Stir in the chocolate (if using), then divide the mixture among the prepared wells of the pan.
Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Let cool while you make the glaze.
To make the glaze, combine all the glaze ingredients in a mixing bowl and stir until you have the most decadent and rich chocolate.
Dunk the tops of the cooled doughnuts, one by one, into the glaze and get ready for a taste sensation! Store in an airtight container for up to a week in the fridge or freeze for 1 month.