December 14, 2022
Ideal for festive drinks, picnics or anytime you want a moorish, cinnamon baked treat, these bite-sized doughnuts are made with sparkling apple juice and apple sauce which gives them a wonderfully light texture, without using any egg or dairy.
Depending on your doughnut mould, makes 36-40 mini doughnuts.
1/4 cup melted plant based Nuttelex
1/4 cup (Aquafaba) liquid from canned chickpeas
1/4 cup brown sugar or coconut sugar plus extra for sprinkling before batter goes in the oven
1/3 cup unsweetened apple sauce
1 1/2 cups almond flour (this is much finer in texture than almond meal)
1 heaped cup gluten free flour
The Sugar Spice Coating
1 1/2 tbsp white sugar (regular)
1 1/2 tbsp brown sugar or coconut sugar
silicon doughnut mould tray (bite size)
flat baking tray to hold the doughnut mould
1Preheat oven to 170C fan & 190C regular
2In a small bowl use electric mixer to beat the chickpea juice until stiff peaks form. (approx. 2-3 minutes). Then set aside.
3In a large bowl place the melted Nuttelex, sugar, maple syrup, vanilla, salt, cinnamon, ginger and nutmeg & whisk to combine evenly.
4Next stir in the apple sauce and sparkling apple juice.
5Add almond flour, gluten free flour, baking powder & baking soda and whisk gently to combine.
6Now add the whipped aquafaba and gently fold through keeping the batter light and airy.
Baking the Doughnuts
1Place the doughnut baking mould on a baking tray. Gently spoon batter in the piping bag & pipe into the doughnut moulds. Sprinkle batter with the extra brown sugar before placing in oven.
2Bake for 15 -18 minutes. Check after 15 min with a toothpick & when it comes out clean it's ready.
3Let the doughnuts cool before removing from moulds.
4Repeat the process until all batter is used up.
Sugar Coat the Doughnuts
1Melt the Nuttelex and then carefully drip (or you can use a basting brush) over the baked doughnuts
2Combine all the dry ingredients for the sugar spice coating into a bowl and mix well.
3Gently roll each doughnut through the sugar mix.