Glazed Vegan, Gluten-free Lemon and Basil Doughnuts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- Ingredients
- softened butter (for the tray)
- 1 tsp crushed flaxseed
- 4 Tbsps mineral water (lemon flavour)
- ¾ cup sorghum flour
- ½ cup oat flour
- 0.333 cup Almond flour
- ⅕ cup Coconut flour
- 1 tsp gluten-free Baking powder
- ½ tsp baking soda
- 0.031 oz xanthan gum
- 1 pinch salt
- 1 pinch peppers
- ½ cup Apple juice
- 1 Tbsp Vanilla sugar
- 4 ½ ozs apple sauce
- 3 Tbsps vegetable oil
- 1 tsp grated lemon zest
- ½ cup mineral water (lemon flavour)
- 1 handful Basil (finely chopped)
- 1 unwaxed lemon (grated zest and juice)
- ¾ cup powdered sugar
Preparation steps
1.
Heat the oven to 200°C (180°C fan), 400°F, gas 6. Grease a 12 hole doughnut tin.
2.
Add the linseeds to the mineral water and leave to swell for around 5 minutes.
3.
In a bowl, mix together the four types of flour, baking powder, bicarbonate of soda, xanthan gum and salt and pepper.
4.
In a separate bowl, beat the apple juice, vanilla sugar, apple puree, oil and lemon zest using a hand mixer until light and fluffy. Whisk in the linseeds. Continue mixing, then add the flour mixture and mix in quickly.
5.
Add enough lemon-flavoured mineral water to create a smooth, uniform dough. Stir in half the chopped basil and transfer the mixture to the tins. Bake for 8-10 minutes. Cool in the tins.
6.
Mix together the remaining chopped basil and the lemon juice. Leave to infuse for around 45 minutes then press through a sieve.
7.
Sift the icing sugar into the mixture a little at a time, stirring, until thick.
8.
Spoon into a small piping bag and pipe stripes onto the doughnuts. Sprinkle with lemon zest and leave to set.
