Healthy Breakfast Blueberry Donuts

Combine the white flour and wholemeal flour in a food processor.

Add the egg, almonds, Medjool dates, water, a pinch of salt and pepper, and blend until a smooth dough forms.

Divide the dough into four equal portions, shape each into a ball, flatten to about 1.5 cm thickness, and pinch a hole in the center of each to form a donut shape.

Place a pan of boiling water on the stove and poach the donuts for about 5 minutes, then remove and drain.

Heat a shallow layer of extra virgin olive oil in a pan over medium heat and fry the donuts for about 1–2 minutes per side until golden and cooked through.

In a separate pan, gently heat the blueberries with a teaspoon of honey until they soften and release a jam‑like sauce.

Toss the fried donuts in the warm blueberry sauce until coated.

Top each donut with a drizzle of Greek yogurt and a pinch of cinnamon.

Serve immediately as a nutritious, superfood‑packed breakfast.