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Cinnamon Sugar Doughnuts
150g gluten free self raising flour
1/4 tsp gluten free baking powder
1/4 tsp pink himalayan salt
110g caster sugar
120ml almond milk
2 medium eggs (for a vegan alternative you can substitute the eggs for flax eggs. To make 2 flax eggs combine 2 tbsp ground flaxseed with 5 tbsp water, mix well and leave to set in the fridge for 15 minutes before adding to your mixture)
1 and 1/2 tbsp extra virgin olive oil (you can also use vegetable oil or melted coconut oil)
1 tsp vanilla extract
Non stick spray (Could also use cooking oil or melted coconut oil)
1 cup granulated sugar
1 tsp cinnamon
50g dairy free butter (melted)
- Heat your oven to 180 degrees Celsius.
- Spray your doughnut tray with non stick spray. You could also use cooking oil or melted coconut oil and grease using kitchen paper.
- Add your flour, salt, sugar and baking powder to a bowl and mix.
- In a separate bowl whisk your almond milk, eggs (or flax eggs), oil and vanilla extract. Add this to your dry ingredients and mix well.
- Add the batter to your doughnut tray making sure that its not completely full as they will rise!
- Bake for around 10-12 minutes or until they are golden brown.
- Cool the doughnuts on a wire tray and bake any additional mixture. (My doughnut tray is only big enough for 6 so I cook the second batch whilst the first batch cool down).
- To make the cinnamon sugar coating mix together your granulated sugar and cinnamon.
- Melt your dairy free butter and using a brush, brush your doughnuts with the melted butter, this will allow the sugar to stick. You can then dip it in the cinnamon sugar mix.
- Leave them to dry and enjoy!
If you’d prefer to make chocolate doughnuts, use chocolate almond milk instead of normal almond milk and an extra spoonful of cacao in the mixture, they can then be topped with melted dairy free chocolate.
For sprinkled doughnuts, mix together some icing sugar with water and food colouring of your choice and dip your doughnuts in this, top with sprinkles.
For original glazed, mix together icing sugar and water, dip the doughnuts in this and leave to dry.
Note: This recipe is best eaten on the day of baking however they will last a couple of days in an air-tight container.