Mini savory kale and sun-dried tomato donuts

Couldn't you imagine that eating donuts could be so healthy and as a salty snack? Well, here is a great idea, very appetizing and delicious. mini salted kale and sundried tomato donuts, and we can also make them even more tempting if we gratin them with parmesan cheese on top.

INGREDIENTS: (for 6 pcs.)

• 40 gr whole oat flour
• 40 gr rice flour
• 20 gr almond flour
• 60 ml vegetable milk
• 40 ml sunflower oil
• 1 egg
• 2 kale leaves
• 6 basil leaves
• 2 dried tomatoes
• 1/2 teaspoon of yeast
• 1/2 teaspoon salt
• Pinch of granulated garlic
• 40 gr apple

STEP BY STEP RECIPE:

1. I peel the apple, cut one half into cubes and put it in a bowl with 1 teaspoon of milk and cover with plastic wrap. I put it in the microwave for 1 minute. I crush it with a fork to make a compote, if the apple is still not cooked (that is, it is hard) I put it back in for half a minute more or until it is soft.
2. In a larger bowl I beat the egg, oil and milk. Add the baked apple and then the flours, yeast, garlic and salt and mix well. 
3. Finally, I finely chop the basil, the kale (a handful is enough) and the tomatoes and incorporate them and mix again.
4. I grease the doughnut pan, and I make the dough with the help of a spoon, not filling the holes to the top, but about three quarters of the way.
5. I put them in the oven preheated to 180ºc and bake for 12/15 min. Check with the tip of a knife that comes out clean when you prick a donut to know they are done. I turn on the grill.
6. I sprinkle grated Parmesan cheese on top or a mixture of cheeses for gratin and bake in the oven for a few minutes, until golden brown.

Eating them freshly made is a delight, but you can also keep them in a taper (after they cool for a couple of days). I hope you liked my mini salted kale and sun-dried tomato donuts ¡

With all my love,

Mireia Alum