Best Baked Doughnuts
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- Serves: Makes 6 doughnuts
- Preparation: 10
- Cooking: 12
- Ready: 22
These delicious gluten free doughnuts are perfect for any occasion and really easy to make.
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
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.
Recipe courtesy of Mary McCartney, taken from P for Peckish.
“I have always loved doughnuts, I mean…really loved doughnuts. The one was never kind of enough kind of love! For that reason, I have had to stay away from them. Until now. Hallelujah! I started to experiment with a recipe for baked doughnuts using rice flour, milled flax seeds and then baking them. Virtuous but, I have to admit I was surprised by how amazing they taste! and so easy to make. So, welcome back to my life doughnuts!”