Gluten-free, vegan and yeast-free doughnuts with sorghum flour mix

Preparation

• Pour 2 dl of boiling water into a baking bowl.
• Add 2 tbsp and margarine to the boiling water. Stir until the margarine has melted.
• Add the lemon juice, lemon zest if you like, and any other spices you like, such as cardamom.
• While the mixture cools, in another bowl, mix the sorghum flour mixture, psyllium, baking powder and vanilla sugar until smooth.
• Add the flour mixture to the cooled liquid and whisk vigorously to mix. If you mix the flour mixture into the liquid that is too hot, the baking powder will start to react and will not have enough kick for the baking phase. Remove the whisk and continue mixing, for example with an arrow, for another 30 seconds or so. Cover the dough and leave to rise for at least 10 minutes.
• While the dough is swelling, add the oil to a heavy-based pan and heat it until it reaches about 190-200 degrees C. These doughnuts seemed to fry and rise best at around 200C.
• Shape the dough into 9 small balls. If you want to make hole monkeys, press your thumb lightly in the middle of the hole and widen the hole slightly. The dough will be really soft and "loose", but will still hold together.
• Fry the donuts on both sides until golden brown. Do not remove the doughnuts from the oil too early, so that they do not remain raw inside.
• Lift with a slotted spoon onto a plate with kitchen paper on top. This will allow the excess fat to drain onto the paper towels. Allow to cool for just a moment, then sugar both sides and place in a serving dish.
• Allow to cool completely before eating. Gluten-free products are too moist inside when hot.
• Monks can be frozen before sugaring, heated quickly in the microwave and sugared before consumption.
  
  Helena Kemppainen