Don't let not eating dairy, eggs or gluten stop you from enjoying doughnuts! We've been experimenting in our kitchen and have finally perfected a free from baked doughnut. This delicious lemon version is the perfect way to satisfy all doughnut cravings.
Make flax seeds 'eggs' by adding 4tbsp of warm water to 2 tbsp of ground flax seeds. Leave to onside to activate.
Step 3:
Melt the coconut oil and mix with the caster sugar.
Step 4:
Add the gluten free self-raising flour, flax seed 'eggs', baking powder, zest and juice of 1 lemon to the sugar mix.
Fold in gently.
Step 5:
Add the coconut milk until the batter is moist, between 4 to 6 tbsp.
Step 6:
Put the doughnut batter into a large piping bag, once filled cut off the end of the piping bag to create a nozzle.
Step 7:
Grease your doughnut pan with a little coconut oil, then pipe your batter into each doughnut ring. Try to fill the ring 3/4 full to allow space for the doughnuts to rise in the oven.
Top Tip
Your doughnuts will look quite oily in the pan, but this normal as it makes them lovely and crispy!
Step 8:
Bake your doughnuts for 12 minutes until they are golden brown. Leave to cool slightly before removing from the dougnut pan.
Step 9:
While your doughnuts are cooling, make the lemon drizzle. Gently mix your icing sugar and lemon juice until you get a thick white icing.
Step 10:
Once your doughnuts are fully cooled, drizzle the lemon icing over them and leave to set.
Then enjoy!!
Ingredients
MetricImperial
For the Baked Doughnuts
150gSilver Spoon Caster Sugar
2 tbspFlax seeds (ground)
220gDoves farm gluten free self-raising flour
80gCoconut oil
6 tbspCoconut milk
1Lemon
4 tbspWarm water
1 tspDoves farm gluten free baking powder
For the Lemon Drizzle
90gLemon juice
225gSilver Spoon Icing Sugar
Utensils
Doughnut pan
Piping bag
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
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