Donuts. Little sweet pillows of heaven but normally not really a healthy kind of food. They’re mostly fried, thickly coated with a sugar glaze and come in thousands of variations, fillings and glazes. If you live in the US there is no way of ignoring donuts. Every coffee shop sells them and there are stores dedicated only to producing and selling donuts. Of course during my time in beautiful California, even I couldn’t sometimes resist a delicious, sugar-coated donut and gave in to temptation but otherwise I try to stay away from them.
That brings us to today’s recipe. I really wanted to develop a vegan, gluten-free and refined sugar-free donut recipe and think I succeeded with this one. How about trying it out too and letting me know of your results. I am always happy to see pictures of my recipes made by you.
Wishing you all a wonderful weekend!
- 2 tbsp ground flax seeds
- 100 grams browntop millet flour
- 50 grams ground almonds
- 50 grams corn starch
- pinch of salt
- 75 grams coconut sugar
- 1 tsp baking powder
- 2 tbsp coconut oil
- 125 grams coconut yoghurt
- 60 ml water
For the chocolate glaze
- 125 ml coconut oil
- 7 tbsp raw cacoa powder
- 4 tbsp maple syrup
- coconut flakes and chopped almonds for garnishing
Preheat oven to 375°F/200°C and oil a donut form with coconut oil.
Mix flax seeds with 6 tbsp of water and let soak for 10 minutes. Combine browntop millet flour, ground almonds, corn starch, coconut sugar, salt and baking powder in a bowl. Mix in flax seeds, coconut oil, coconut yoghurt and water. Fill into the prepared donut moulds.
Bake on the middle rack for 10 minutes. Take out and let cool.
For the chocolate glaze mix all ingredients thoroughly. Dip the donuts into the glaze and garnish with coconut flakes or chopped almonds. Leave to dry.