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Ingredients

For the doughnut batter

240ml unsweetened almond milk

2 tsp apple cider vinegar

40g coconut oil, melted

150g gluten free plain flour

80g Mornflake Creamy Superfast oats

60g coconut sugar

1 tsp baking powder

1 tsp bicarbonate soda

2 tsp vanilla extract

1 tsp ground cinnamon

½ pinch of salt

 

For the doughnut glaze

250g icing sugar

3 tbsp water

¼ tsp natural pink food colouring

 

Decoration

Freeze-dried raspberries pieces

Method

Pre-heat the oven to 200°C and grease a 12-hole doughnut tin with coconut oil.

Pour the almond milk into a jug; add the apple cider vinegar and vanilla extract. Stir and set to one-side for 10 minutes.

In a small saucepan, gently melt the coconut oil and set to one side.

Meanwhile, weigh out the oats into your blender cup and blend until they form a flour. In a large mixing bowl add the oat flour, gluten free flour, coconut sugar, baking powder, bicarbonate of soda, salt and ground cinnamon.  Stir together.

Pour both the almond milk and coconut oil into the dry ingredients and stir thoroughly. Leave the doughnut batter to sit for 5 minutes to thicken.

Then evenly fill the doughnut tin with the batter, place in the oven and bake for 10 minutes until risen and golden.

Transfer the baked doughnuts to a wire rack and allow them to cool before icing them.

To make the glaze

Add 250g icing sugar to a bowl and add 2-3 tablespoons of water.  Add a ¼ teaspoon of pink food colouring to make the desired colour and mix. Carefully dunk each doughnut into the icing to fully coat the top.  Return to the wire rack, sprinkle with freeze-dried raspberry pieces and leave to set.

Store the doughnuts in an airtight container and eat within 2 days.