Wed, 22 March 2017
Ingredients:
– 3/4 cup (100g) coconut sugar, rapadura or jaggery
– 3/4 cup (90g) brown rice flour and/or sorghum flour
– 1/2 cup (80g) potato flour
– 1/3 cup (40g) chickpea flour
– 4 tbsp arrowroot
– 1 tbsp ground cinnamon
– 2 tsp baking powder
– 1/2 tsp xanthan gum
– pinch of sea salt flakes
– just under 3/4 cup (160ml) hot water
– just over 1/3 cup (90ml) coconut oil, melted
– 6 tbsp apple purée
– 1 tsp vanilla powder or extract
Method:
1. We are going to bake these donuts instead of deep-frying the bejaysus out of them, so start by preheating your oven to 180°C/160°C fan/350°F.
2. Using some of your melted coconut oil, brush two six-mould donut trays and set aside. I only have one donut tray, so I end up doing two batches, which works just fine.
3. Spin all the dry ingredients together in a blender or food processor.
4. Now add the wet ingredients: your hot water, melted coconut oil, apple purée and vanilla. Blitz until sumptuous and smooth.
5. Drop spoonfuls of batter into each donut mould. Use the end of your spoon handle to drag the batter around the ring.
6. Bake for 20–22 minutes.
7. Let them cool in the mould for 5 minutes before releasing with a silicone knife.
8. Eat them hot, to hit your serotonin and your toes. I dipped these into a sneaky icing made with cacao butter, maple syrup and beetroot powder.
Watch how they are made below:
