Print

Gluten free & vegan maple peanut glazed baked doughnuts

Macros per serving (for 9 doughnuts): 190 cals; 11.5g fat; 22g carbs (12.7g sugar); 3.5g protein. Gluten free, egg free, dairy free, wheat free, vegan.
Servings 9

Ingredients

For the doughnuts

  • 1 tbsp chia seeds
  • 4 tbsp water
  • 120 g teff flour I used the gluten free Dove’s Farm teff flour here
  • 75 g coconut sugar
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 30 g coconut oil
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • ½ tsp apple cider vinegar

For the glaze

  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp Whole Earth crunchy peanut butter

Instructions

  1. Preheat the oven to 180’C / Gas 4 /350’F.
  2. Place the chia seeds in a mug and cover with the water. Stir well and set aside for 15-20 minutes – this will form a thick and gloopy paste which makes a fabulous, vegan-friendly egg replacer.
  3. Mix all of the dry ingredients (flour, coconut sugar, baking powder, cinnamon) in a large mixing bowl.
  4. In a saucepan place the coconut oil, almond milk, apple cider vinegar and vanilla extract. Put on a low heat until the coconut oil has melted – you don’t want it to bubble or boil, so remove from the heat as soon as it’s all liquid.
  5. Add the chia/water mix into the dry ingredients and stir through. Then add the wet ingredients to the dry, and mix well to form a thick batter.
  6. Lightly grease a doughnut tin with a little coconut oil to ensure the mixture does not stick. Fill each doughnut hole with around 2 tbsp of the batter, making sure you leave the hole in the middle.
  7. Bake in the oven for around 8 minutes – I had to do mine in two batches as I only had one, six-doughnut tin. This mixture should make around 10 doughnuts, unless you’re like me and eat half of the batter before it even makes it to the oven…
  8. Allow the doughnuts to cool in the tin for a couple of minutes before using a knife to gently remove them onto a wire cooling wrack. Leave to cool completely.
  9. Meanwhile, make the glaze. Add the peanut butter, maple syrup and coconut oil to a pan and heat gently. Stir often so that it combines to form a thick glaze, and once heated remove from the heat and allow to cool for a minute or two.
  10. Dip the doughnuts into the glaze, ensuring a neat covering. You may need to dip them twice – leaving to set a bit in between – or I used a spoon to distribute the rest of the glaze between doughnuts. Because I used crunchy peanut butter, this was easiest, but smooth peanut butter would create an easier dipping system!