Loovvveeeeedd these doughnuts I made last night!!!! 🍩 🍩
They were so soft and squishy and really tasty. Oven baked and totally guilt free!!!
I used a lovely @wiltoncakes
doughnut mould which I sprayed with a little oil spray, then I filled the mould about two thirds of the way. I tried to do this with a spoon, which was so time consuming - and then I had a brain wave and decided to pipe in the mixture, I really don’t know why I didn’t think of that before 🤦🏻♀️
give you a doughnut recipe with their baking tray, so I based my recipe on that but added in natural, healthier ingredients instead - recipe and method below 👇🏻👇🏻👇🏻👇🏻
These doughnuts are *refined sugar free, *nut free and *dairy free, they do contain eggs, and I used spelt flour so this does contain gluten, but you could substitute spelt flour for a gluten free flour!
If you make these, tag me in your posts 😍😍
This makes 18 large doughnuts 🍩 - 3/4 cup of melted coconut oil
- 1 cup spelt flour - 1 cup almond milk - 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp maple syrup - 1 tsp date syrup
- a pinch of pink Himalayan salt
- 2 eggs
- 3 tsp cinnamon
- 1/2 tsp nutmeg
Nutmeg and cinnamon is optional, you can replace with other spices like ginger if you prefer. ** Mix all ingredients together in a bowl and the pipe into doughnut tin/mound, bake on 180 degrees for approx 12-15 mins depending on your oven.
They should be soft and springy to the touch. ** dip into @steviespantry
chocolate sauce and the eat...... yum yum 😋
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