Guilt-free Iced Chocolate Doughnuts
- ½ cup oat flour
- ½ cup sweet rice flour
- ½ cup sugar
- ¼ cup cocoa powder
- 2 tablespoons Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons flaxseed
- 1 teaspoon gluten-free Baking powder
- ½ teaspoon baking soda
- ½ teaspoon Chili powder
- ½ teaspoon salt
- ¾ cup Almond milk
- ¼ cup unsweetened apple sauce
- 3 tablespoons sunflower oil
- ½ cup vegan chocolate chips
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease 12 doughnut tins.
Mix together the dry ingredients in a mixing bowl until combined.
Add the wet ingredients and mix until just combined. Leave to stand for 5 minutes.
Spoon into the tins and lightly smooth the tops with wet fingers.
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.
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.
After 5 minutes, stir until smooth. Leave to cool and thicken slightly.
Spoon over the doughnuts and sprinkle lightly with vanilla infused coarse sea salt. Leave to set.