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 chocolate version is the perfect way to satisfy all doughnut cravings.
Method
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Pre-heat your oven to 180°C.
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Make flax seeds 'eggs' by adding 4tbsp of warm water to 2 tbsp of ground flax seeds. Leave to onside to activate.
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4 tbsp Warm Water
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2 tbsp Flax Seeds (Ground)
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Melt the coconut oil and mix with the dark muscovado sugar.
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80g Coconut Oil
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150g Unrefined Dark Muscovado Sugar (we like Billington's)
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Add the gluten free self-raising flour, flax seed 'eggs', baking powder and cacao powder to the sugar mix.
Fold in gently.
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220g Gluten Free Self-Raising Flour (we like Doves Farm)
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1 tsp Gluten Free Baking Powder (we like Doves Farm)
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1 tbsp Cacao Powder
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2 tbsp Flax Seeds (Ground)
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4 tbsp Warm Water
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Add the coconut milk until the batter is moist, between 4 to 6 tbsp.
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Put the doughnut batter into a large piping bag, once filled cut off the end of the piping bag to create a nozzle.
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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:
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Your doughnuts will look quite oily in the pan, but this normal as it makes them lovely and crispy!
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Bake your doughnuts for 12 minutes until they are golden brown. Leave to cool slightly before removing from the dougnut pan.
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While your doughnuts are cooling, make the chocolate drizzle. Gently mix your icing sugar, water and cacao powder until you get a thick chocolate icing.
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90g Water
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225g Icing Sugar (we like Silver Spoon)
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1 tbsp Cacao Powder
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Once your doughnuts are fully cooled, drizzle the chocolate icing over them and leave to set.
Then enjoy!!
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