Print

Healthier Baked Gluten-free Ring Doughnuts

Gluten-free, Nut-free, Soya-free, Refined Sugar-free (without topping)
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Author Vicki Montague - the Free From Fairy

Ingredients

  • FOR THE DOUGHNUTS:
  • 80 g goats butter softened
  • 40 g coconut sugar
  • 2 medium free range eggs
  • 100 g plain Free From Fairy flour
  • 40 g tapioca starch
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 tsp ground flax seeds
  • 75 ml full fat of semi-skimmed a2 Milk
  • 2 tsp vanilla extract sugar-free if important
  • FOR THE TOPPING
  • 35 g dark chocolate min 70% cocoa
  • 10 g goats butter
  • 2 tbsp a2 Milk

Method

  1. To make the doughnuts cream the butter with the sugar until paler in colour
  2. Add all the remaining ingredients and beat for around 1 minute until well mixed
  3. Place the mixture into a piping bag (or sandwich bag with corner snipped off) with a small round nozzle attached
  4. Pipe the mixture into non-stick doughnut trays making sure not to put too much mixture into each section or the hole in the middle with disappear when they rise in the oven
  5. Bake in a pre-heated oven at 180 degrees/160 degree fan for approx. 7 minutes until springy to the touch
  6. Whilst the doughnuts are baking make the topping by heating the ingredients together until melted
  7. Once the doughnuts have cooled, dip them in the warm chocolate topping and add sprinkles if you fancy