Tag Archives: how to make timbits

Guest Blogger: A Dash of Compassion – Rawbits!

7 Jun

I have, have, have to try this recipe. Nicole, author of the blog A Dash of Compassion, is totally on the money when she says Canadians love doughnuts. I used to wolf down Timbits by the half dozen. Please do check out Nicole’s Facebook/Twitter page and of course her blog. Here she is in her own words, “Nicole Axworthy is a writer, editor, recipe creator, wife, and mother of two adorable rescue cats, Leola and Eli. She loves animals too much to eat them, and she’s discovered that teaching others through food is an effective vegan outreach tool. On her blog, A Dash of Compassion, Nicole shares wholesome, all-natural vegan dessert recipes to inspire others to think differently about what they eat.” Please welcome Nicole!

Canadians love their doughnuts. So much so, they have become part of our culture. Timbits, the brand name of bite-sized doughnut balls sold at the popular coffee shop franchise Tim Hortons, has become a generic term for what the United States and other parts of the world call “donut holes.” They were first introduced in 1976 and come in various flavours like chocolate glazed, honey dip, jelly-filled, sour cream glazed and apple fritter.

I haven’t had a Timbit in over 15 years, so I thought it was about time I created my own version in the form of rawbits. This recipe came about after Lisa showed me a raw bread technique using a particular ingredient that helps obtain a soft and spongy bread-like texture. I thought this would be a fabulous way to create raw doughnuts, so I started playing with different flours, flavours and sweeteners in order to come up with a version that has a similar doughy texture and is as tasty as the real thing.

These are nothing like the popular raw truffle balls, dense and flavourful in their own right, or even anything like Ani Phyo’s version. These babies make use of Irish moss, an incredible ingredient often used in raw desserts to create a thick, gelatinous consistency, and then they’re dehydrated overnight to form a soft “cooked” texture, and then covered in a sweet, shiny glaze.

You’d never know these are raw. Or good for you.

[amd-zlrecipe-recipe:28]

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