Donuts

Donuts

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
12 small donuts
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Donuts

Quantity Ingredient
400 g tin salt-free chickpeas
165g gluten-free plain flour
65g rapadura sugar
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teasapoon apple cider vinegar
1 teaspoon vanilla extract
125ml plant-based milk

Topping

Quantity Ingredient
100g vegan milk chocolate, melted
150g coconut butter, melted
35g smooth peanut butter
30g coconut flakes
30g freeze-dried strawberries, crushed
30g crushed peanuts

Method

  1. Preheat the oven to 180°C (160°C fan forced).
  2. Grease a 12-hole donut tin with coconut oil. Set aside.
  3. Drain the chickpeas, reserving 120 ml of the liquid (aquafaba). Transfer the chickpeas to a sealed container in the fridge and keep for another use. Whisk the chickpea aquafaba until frothy.
  4. Add the dry ingredients to a large bowl and whisk to combine. Make a well in the centre and add the frothy aquafaba, apple cider vinegar, vanilla extract and milk. Mix until just combined.
  5. Spoon the batter evenly into the prepared donut tin, filling the moulds three-quarters of the way up. Bake for 10 minutes or until lightly golden and puffed. Cool in the tin for 5 minutes then remove to a cooling rack.
  6. Dip some donuts into the melted chocolate and return to the cooling rack to set. Dip other donuts into the melted coconut butter and return to the cooling rack to set. Drizzle donuts with peanut butter, freeze-dried strawberries, coconut flakes and crushed peanuts. Get creative and decorate!
  7. Serve and enjoy! Donuts are best eaten fresh.
Tags:
wholefood
allergy-friendly
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