Gluten-free doughnuts
Gluten-free doughnuts
12
minutesAn absolute autumn favourite is the gluten-free sweet doughnut with pumpkin foam! This treat is also vegan.
Ingredients
- Donitsit
2 dl plant-based milk
2 tsp apple cider vinegar
100 g or approx. 1 dl applesauce
125gor approx. 2 dl of Virtasalmen Viljatuote's gluten-free oat flour mix
55 g or approx. 1 dl Virtasalmi's Fine Rice Flour from Cereal Product
25 g or about ½ dl of brown sugar
1 tsp baking powder
2tspCeylon cinnamon
1 tsp ground cardamom
0,25 tsp Carnation
0,5 tl salt
1 dl maple syrup (light syrup will also do)
0,5 dl neutral oil e.g. rapeseed oil
For the topping: 1 tbsp oil (e.g. virgin coconut oil is good for this), approx. 1 tbsp sugar, approx. 1 tsp Ceylon cinnamon
- Pumpkin foam
2,5 dl vegetarian whiskey e.g. gluten-free oat whiskey (amount before foaming)
100 g pumpkin puree (steam or boil pumpkin pieces until soft and puree)
3 tbsp maple syrup (or light syrup)
1tspCeylon cinnamon
0,25 tsp ground cloves
0,25 tsp ground ginger
Preparation
- Preheat the oven to 200°C. Mix the vegetable milk and apple cider vinegar and leave to infuse for a few minutes. Mix the dry ingredients: flour, brown sugar, baking powder, spices.
- Add the applesauce, cider vinegar, oil, maple syrup and mix the dough until smooth.
- Use a piping bag to press the dough into the doughnut pan, or you can use a spoon to put the dough in.
- Bake the doughnuts in the oven for about 12 minutes or until the doughnuts feel cooked (firm).
- Let the doughnuts cool slightly. Brush them with oil and roll them in the cinnamon-sugar mixture.
- Mix all the ingredients for the pumpkin cream until smooth.
- Cut the gluten-free gourmet dough in half and drizzle with pumpkin cream.
Tiina Strandberg | My Berry Forest
Tip
- With this recipe, you will have leftover pumpkin whipped cream. You can use it with any kind of pastry, and add it to porridge or yoghurt.
Gluten Free Psyllium, 100 g 