Gluten Free, Dairy Free, Nut Free - can be made soy free and I'll report back once I try it egg free
Donuts have been one of the hardest recipes for me to recreate gluten free.
These ones are a quick and easy to make with kids.
This recipe makes about 12 donuts and takes a total of 20 mins to gather ingredients, prepare and cook.
COOKING EQUIPMENT NEEDED
2 Big Mixing bowls
Flour sifter or colander for the flour, but also just using a whisk to mix them together in a bowl works too
Portion scoop or 2 soup spoons
Donut pan (if you don't have one a whoopie pie pan or a cookie sheet works fine, you just don't get the hole in the centre of the donuts. But they cook great and the flavour is still there no matter what pan you use.
1/2 cup coconut sugar
1/3 cup maple syrup
1/4 cup coconut oil
2 large eggs
2 tsp vanilla extract
1/3 cup chick pea flour
1/3 cup cassava flour
1/3 cup tapioca starch
2 tsp baking powder
1/2 tsp fine sea salt
1 cup soy milk
oil to grease the baking pan (I like using an avocado spray)
Cream the sugar and fats together until completely blended and lighter in colour.
Add the eggs and vanilla and stir until completely combined.
Sift the flours, baking powder and salt together in a separate bowl
Add the flour and milk to the creamed mixture, one cup at a time alternating between the milk and flour and stirring until completely combined
With a portion scoop or spoons, place batter into donut tray molds and place into the oven for 10 mins or until a cake tester comes out clean.
Let them cool completely before decorating.
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