#vegan #glutenfree doughnuts. Great for those on a dairy free diet – either because of intolerance, health reasons or lifestyle choice. Ooooh. Yyeesss. It’s the weekend! Usually the time when our good healthful intentions go out of the window. I’m not saying don’t indulge, by all means enjoy a little naughtiness now and again. But just because it’s the weekend doesn’t mean you have to. Why not try a healthy alternative instead. Nope, i haven’t come up with a healthy sprinkles recipe, found these at the back of the cupboard – the kids thought it was Christmas haha xx
3 cups gluten free flour
2 tsp baking powder
1 good tsp cinnamon
2 tbsp dairyfree spread
2 good tsp mixed spice
2 tsp vanilla paste
2 tbsp coconut palm sugar
2 cups almond milk (or any plant based milk)
Mix all the dry ingredients together well. Add the wet ingredients, adding more water until you have a thick batter.
Spoon into a doughnut tray and bake at 200 for 17 minutes or until risen and golden.
5 tbsp coconut oil (solid)
2 tbsp raw cacao
2 tbsp agave or maple syrup or similar
Melt everything together in a pan. Transfer to a cold bowl and allow to cool and thicken.
hold your doughnut over the bowl and spoon over the mixture.
Transfer to the fridge. If your glaze was too thin when you coated your doughnuts you can always double glaze. I sprinkled over some extra coconut sugar too.
If you don’t have a doughnut tin you could make them into whole ones and just bake on a tray – you could even put some smooshed up berries inside for jam.
Oh and thank you Angela Milne for inspiring me to get a doughnut tin. Good call!