VEGAN GLUTEN-FREE BAKED DONUTS
Fluffy and healthy VEGAN GLUTEN-FREE BAKED DONUTS made with whole brown rice flour and almonds. Yeast-free and ready in less than 30 minutes, say hello to the best healthy donuts ever!
Porzioni 6 donuts
- 1/2 cup -115g unsweetened almond milk
- 2 Tbsp - 30ml fresh orange or lemon juice
- 1/4 cup - 50g olive oil coconut oil or seed oil
- 1 Tbsp organic orange or lemon zest
- 1/2 tsp vanilla extract
- olive oil to grease the pan
- 1/2 cup + scant 2 Tbsp - 115g brown rice flour
- 1/2 cup + 2 Tbsp - 62 g almond meal
- 1 Tbsp flaxseed meal
- 1/3 cup + 1 Tbsp - 50-55 g muscovado brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 Tsp salt
For the glaze ( optional )
- 1/3 cup powdered brown sugar
- 1/2 -1 tbsp milk
- vegan sprinkles optional
- coconut whipped cream
- chocolate avocado mousse
- chocolate ganache
Preheat the oven to 180°C/350ºF.
In a small bowl, whisk together almond milk, lemon or orange juice, zest, oil and vanilla extract. Set aside.
In a separate mixing bowl, combine the dry ingredients and stir very well.
Pour wet mixture into dry and whisk until no lumps remain.
Spoon the batter into the greased doughnut tins, ( I prefer using a sac à poche ), filling each mold.
Bake for 18 minutes. The tops should be firm and very lightly golden.
Allow to cool completely then turn the mold upside down to release the doughnuts.
Whisk all the glaze ingredients together until smooth and creamy.
Place donuts on a wire rack and top with the glaze. Add vegan sprinkles if desired.
If you use this donut mold tin as I did, you'll have some butter left so you can make a mini-cupcake.You can also use this mold and bake about 10 mini donuts.
Calorie: 0kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g