Gorgeous gluten-free baked doughnuts with caramel sauce

Who doesn’t love a doughnut? These ones are gluten-free and are an indulgent treat with less guilt, drenched in this delicious dairyfree, salted caramel sauce. You will need two x 6-hole doughnut trays. Pop the tin of coconut milk into your fridge two days before making the sauce, which can be made a day before and refrigerated. It will solidify, so when you want to use it melt it over a gentle heat and spoon off any excess oil that appears. Makes: 12 Preparation: 20 minutes Cooking: 20 minutes

INGREDIENTS

80g coconut oil (odourless) 2 eggs, large 240ml almond milk, unsweetened ½ tsp vanilla bean paste or ½ vanilla pod seeds Sea salt, a pinch 100g ground almonds, sifted 140g cornmeal, medium, sifted 80g coconut sugar 1 tsp baking powder 1 tsp cinnamon

For the salted caramel sauce

400ml coconut milk, refrigerated in the can 100g honey Sea salt, 2 pinches 1 tbsp coconut oil (odourless)

METHOD

Pre-heat the oven to 180°C and melt the coconut oil over a gentle heat, leave to cool.

Beat the eggs and add the coconut oil, almond milk, the vanilla bean paste or seeds and a pinch of sea salt.

Stir in the sifted ground almonds and cornmeal, coconut sugar, baking powder and cinnamon then pour the mixture into a measuring jug. Pour the mixture into the doughnut-hole tray and bake for 20 minutes.

To make the salted caramel, open the chilled can of coconut milk, discard the water and spoon the solidified coconut milk into a saucepan.

Add the honey, sea salt and coconut oil. Whisk the ingredients together over a gentle heat until smooth. Increase the heat to a gentle boil until the sauce starts to thicken and bubble, and keep it bubbling for 5 minutes, stirring it. Reduce the heat, simmer for 15 minutes then take off the heat to cool slightly. If it hasn’t caramelised, continue stirring on the heat for another 2-3 minutes.

Cool the baked doughnuts on a wire rack then dip or drizzle them in the salted caramel sauce to serve.

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