Wheat-free Soya Milk Doughnuts
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
547
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 62 g | (248 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 64 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 cup Rice flour
- 1 cup Almond flour
- 1 cup sugar
- 1 tsp gluten-free Baking powder
- ½ tsp salt
- 2 unwaxed lemons (finely grated zest)
- ⅔ cup Soy milk
- ¼ cup sunflower oil
- ½ lemon (juice)
- ½ tsp vanilla extract
- For the icing
- 1 cup powdered sugar
- 1 Tbsp lemon juice
- To decorate
- grated lemon zest
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 doughnut tins.
2.
Mix together the rice flour, almonds, sugar, baking powder, salt and lemon zest in a mixing bowl.
3.
Mix together the soya milk, oil and lemon juice.
4.
Add the wet ingredients to the dry ingredients, then add the vanilla.
5.
Pour into the tins and bake for 12-15 minutes until just firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the glaze: sift the icing sugar into a bowl and beat in the lemon juice until smooth and thick.
7.
Drizzle over the doughnuts and sprinkle with lemon zest. Leave to set.
