DOUGHNUT DELIGHT

THESE EASY, LOW-CAL DOUGHNUTS ARE PERFECT TO SHARE WITH YOUR SWEET-TOOTHED BUT HEALTH-CONSCIOUS FRIENDS.

GLUTEN-FREE MINI DOUGHNUTS WITH CINNAMON GLAZE

INGREDIENTS

185ml (3/4 cup) unsweetened almond and coconut milk

60g (1/3 cup) coconut sugar

2 tablespoons light extra virgin olive oil 2 tablespoons maple syrup

1 teaspoon vanilla extract

1 egg, lightly whisked

80g brown rice flour

40g (1/3 cup) almond meal

2 tablespoons arrowroot (tapioca flour) 1 tablespoon coconut flour

1 teaspoon gluten-free baking powder 2 1/2 teaspoon ground cinnamon 1 teaspoon mixed spice

Natural sliced almonds, lightly toasted CINNAMON GLAZE

60ml (1/4 cup) unsweetened almond & coconut milk

60ml (1/4 cup) maple syrup

1 teaspoon ground cinnamon 1 teaspoon coconut flour

1/2 teaspoon vanilla extract

METHOD 1:

Step

Preheat the oven to 180C/160C fan forced. Grease a 12-hole mini non-stick doughnut pan with oil. Place the milk, sugar, oil, maple syrup and vanilla in a small saucepan over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Transfer to a bowl. Set

aside for 6 minutes to cool.

Step 2:

Add the egg and stir to combine. Add rice flour, almond meal, arrowroot, coconut flour, baking powder, cinnamon and mixed spice. Stir to combine. Spoon among prepared pans.

Bake for 12 minutes or until a skewer inserted into a doughnut comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Step 3:

For the glaze, place all the ingredients in a small saucepan over medium-low heat. Bring to the boil, stirring occasionally. Reduce heat to low.

Simmer for 3 minutes or until thickened. Strain into a bowl.

Cool for 3 minutes. Dip doughnuts in glaze. Top with almonds.