Recipes

Forget the artery clogging deep-fried in hot fat donuts of old. Try these artisan donuts that are baked in the oven, antioxidant rich with Chardonnay Wine Powder!

PREP 15 mins | BAKE 10 mins  | TOTAL 25 mins MAKES 12 donuts 

       

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) light brown sugar or dark brown sugar, packed
  • 2 large eggs (or refer to our vegan alternatives above)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg -  to taste
  • 3/4 teaspoon salt
  • 1 teaspoon Pure Vanilla Extract
  • 300g Unbleached All Purpose Flour (or gluten free flour)
  • 20g Chardonnay Wine Flour
  • 1 cup (227g) milk

Instructions

  1. Preheat the oven to 375°F. Lightly grease two standard donut pans
  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs (or egg alternative), beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flours into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow.
  6. Spoon the batter into the lightly greased donut pans, filling the wells to about 1/4" shy of the rim.
  7. Bake the donuts for 10 to 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
  8. For cinnamon donuts, shake warm donuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon sugar.

For sugar-coated donuts, shake donuts in a plastic bag with about 1/2 cup (57g) of snow sugar (for best results), or confectioners' sugar.

Homemade Wine Flour Pasta; This homemade pasta is not only super-easy to make, and it rich with antioxidants (courtesy of the wine flour), it produces a gorgeous pasta.

Prep: 30 Rest: 30Serves 3 to 4

      

   
  • 1 3/4 cups all-purpose flour, spooned & levelled
  • 1/4 cup white grape flour (AKA Chardonnay flour)
  • 3 large free range eggs
  • ½ teaspoon sea salt
  • ½ tablespoon extra-virgin olive oil

Instructions

  1. Place the flours on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the centre and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate.
  2. Continue working the dough with your hands to bring it together into a shaggy ball.
  3. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface.
  4. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
  5. Dust 2 large baking sheets with flour and set aside.
  6. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
  7. Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the centre, then fold the dough in half to form a rectangle.
  8. Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
  9. Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
  10. Repeat with remaining dough.
  11. Run the pasta sheets through the Pasta Cutter Attachment (for fettuccine noodles.) Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
Notes:
- Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days. 
- Pasta can be coloured with a variety of foods - squid ink for black, beetroot for pink, juice of preferred herb for green.

VEGAN ALTERNATIVES

   brownies   

In our Cabernet Merlot Chocolate Brownie Mix, the recipe calls for butter and eggs, if you are looking for a vegan or just healthier options, follow the below!

BUTTER: Replace 145g butter with 145ml Olive or Grapeseed oil

EGGS: The best vegan egg substitute is ground flaxseeds or chia seeds. 

  • Banana is also a great substitute for eggs and can be used in almost any recipe that calls for eggs. DIRECTIONS: Mix one tablespoon of ground flax seed with three tablespoons of water and let it sit for at least 5 minutes and up to 20 minutes to make your very own flax egg. The texture of bananas is similar to that of eggs when mashed, which is why they're so commonly used in recipes like cakes and cookies. A perfect use of very ripe bananas. 
  • Aquafaba is the cooking liquid from beans and legumes, like chickpeas. It's made of starches and proteins that are usually discarded during the cooking process.  Bonus: It is incredibly cheap to make your own vegan egg substitute from scratch at home. Or you can also drain a can of chickpeas and use the liquid and reduce food waste
  • You’ll be surprised by how the mixture has gelled and thickened after a few minutes of rest. The mixture is surprisingly close in texture to a real egg, but it’s 100% vegan!
  • Grated Zucchini Instead of using eggs as a binder, you can use grated-up zucchini. It's delicious, nutritious, and so easy to make. The secret to moist brownies by substituting eggs with grated zucchini is to not squeeze out the water after you have grated them. Remember that you are replicating the liquid consistency of an egg that binds and adds moisture to all the other ingredients, so the water that is naturally in the grated zucchini is a positive factor.   
  • Yoghurt is an excellent replacer for eggs in baking. It has a protein and fat content similar to that of eggs, so you can use it in the same way you'd use eggs. It adds moisture, richness, and structure to your baked goods. As a general rule of thumb use 1/4 cup of plain yogurt as a substitute for 1 egg. The substitution would work for a recipe that has 1-3 eggs.