Guilt-free Iced Chocolate Doughnuts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- ½ cup oat flour
- ½ cup sweet rice flour
- ½ cup sugar
- ¼ cup cocoa powder
- 2 Tbsps Almond flour
- 2 Tbsps Coconut flour
- 2 Tbsps flaxseed
- 1 tsp gluten-free Baking powder
- ½ tsp baking soda
- ½ tsp Chili powder
- ½ tsp salt
- ¾ cup Almond milk
- ¼ cup unsweetened apple sauce
- 3 Tbsps sunflower oil
- ½ cup vegan chocolate chips
- To decorate
- ⅞ cup Coconut milk
- 9 ozs dairy-free Dark chocolate (chopped)
- vanilla infused coarse Sea salt
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease 12 doughnut tins.
2.
Mix together the dry ingredients in a mixing bowl until combined.
3.
Add the wet ingredients and mix until just combined. Leave to stand for 5 minutes.
4.
Spoon into the tins and lightly smooth the tops with wet fingers.
5.
Bake for 18-23 minutes, until firm to the touch. Cool in the tins for 2 minutes, then place on a wire rack to cool completely.
6.
To decorate: heat the coconut milk until bubbles begin to appear around the edges. Pour over the chopped chocolate and stand without stirring for 5 minutes.
7.
After 5 minutes, stir until smooth. Leave to cool and thicken slightly.
8.
Spoon over the doughnuts and sprinkle lightly with vanilla infused coarse sea salt. Leave to set.
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