Vegan, gluten free and without any refined sugar; these doughnuts actually count as a nourishing snack, filled with high-protein millet flour and healthy fats from coconut!
These bites would be perfect for a seasonal gathering, so you can always swap the cocoa powder and chocolate chips for pumpkin spice and chopped apple, gingerbread spice, cinnamon, or cranberries etc. when you’re preparing for a lot of guests….
(Makes around 12-16 mini doughnuts depending upon the size of your pan)
- 1 cup millet flour (If you don’t have millet flour, you can ground or blend up some millet flakes instead)
- ½ cup oat flour (blend up some gluten free oats)
- 1 and 1/2 tsp baking powder
- 5 tbsp coconut oil
- 4 tbsp ground flax
- ¼ cup apple puree
- 4 tbsp pure maple syrup
- 4 tbsp cocoa powder
- A handful of dark chocolate chips
- ¼ cup non-dairy milk
- Melted dark chocolate
- Shredded coconut
Preheat the oven to about 185C (I used the fan setting as I find this cooks things all the way through better)
- Add all the doughnut ingredients to a food processor or blender and whizz until everything is very well combined. If it seems a little thick or dry, then add a splash more liquid.
- Place the mixture into the doughnut moulds (you can buy moulds inexpensively from amazon HERE)
- Bake for about 12 minutes and then check on the doughnuts, if they’ve risen and are springy to the touch, they’re done. Place them back in if they need to cook more, and check again every few minutes. A toothpick should come out clean when they’re properly baked.
- Leave to cool for a few minutes in the pan, and then transfer to cool completely on a wire rack.
- Once the doughnuts are cool, melt a bar of dark chocolate either by using a banemerrie or by placing a pyrex bowl over simmering water and continuously stirring the chocolate as it melts.
- Drizzle the melted chocolate over the doughnuts, and then sprinkle on the coconut before it sets.
- Leave somewhere cool – preferably the fridge – for a few hours or over night.
- Share, eat and enjoy!
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