Doughnuts just got a whole lot healthier, now you can eat as many as you like! Made with oats, coconut sugar and a pinch of cinnamon, these healthy baked versions are totally vegan. The best bit? They only take 20 minutes to make.
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
Freeze-dried raspberries pieces
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.