Best Baked Doughnuts

Ingredients

For the doughnut mix

• 110 g (¾ cup) rice flour
• 2 tablespoons corn flour
• 75 g (⅓ cup) sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup (75 ml) almond milk or rice milk
• 2 tablespoon milled flaxseeds, plus 5 tablespoons boiling water
• 1 tablespoon vanilla extract
• 1 tablespoon melted coconut oil, plus a little for greasing
• six hole non-stick doughnut tin

For the glaze

• 4 ½ tablespoons coffee, cooled
• 1 ¼ cup (175 g) icing sugar
• freeze dried strawberries to sprinkle on top or experiment with your own ideas

Method

Preheat the oven to 190ºC/375ºC fan/gas mark 5.

Mix the rice flour, corn flour, sugar and baking powder into a medium mixing bowl and put to one side.

Place the milled flaxseed into a mug and add the boiling water, stir well and leave for five minutes to set.

Whisk the milk, vanilla extract and melted coconut oil in a separate bowl, adding the flaxseeds once it has set.

Pour the wet mixture into the dry ingredients slowly, whisking all the ingredients together until you have a smooth batter, if needed you can add a few extra tablespoons of almond milk.

Grease the donut tin, with melted coconut oil and pipe in the batter (if you don’t have a piping bag, pour batter into a freezer bag and cut the corner off).

Place in the middle of the oven and bake for 12 minutes.

Whilst the doughnuts are baking, make the glaze by preparing a mug of black coffee. Sieve the icing sugar into a mixing bowl and stir in the cooled coffee and mix well.

When the doughnuts are baked, tip them gently out of the tin and place onto a cooling rack.

When cooled, brush on the glaze. Then sprinkle on the freeze-dried strawberries, or sprinkles of your choice. If you do not have any extra sprinkles these doughnuts are delicious just glazed.