Doughnuts made without yeast, without eggs, and without heating powder? You aren't dreaming, these natively constructed doughnuts are your answer!
I used to be to some degree hesitant to evaluate more doughnut plans. I was constantly under the presumption that the best sort of doughnuts required yeast and should have been singed.
In the wake of looking through an old duplicate of Coles magazine (my neighborhood store's formula substantial magazine) I went over a to some degree 'unrealistic' formula for heated doughnuts. It just required a bunch of fixings. Not just that, it just required a little ways from prep to plate! I evaluated the formula and was past energized These doughnuts were cushioned, cake-like and delicate outwardly. They weren't sleek, excessively sweet and was great.
- Original Vegan and Gluten Free Version
- 2 1/2 cups self-rising flour * See notes
- 1/2 cup agave nectar Can substitute for pure maple syrup
- 1/4 cup coconut oil melted
- 1 cup milk of choice I used coconut milk
- Keto and Paleo Option
- 2 1/4 cups blanched almond flour
- 1/2 cup granulated sweetener of choice
- 4 large eggs
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 cup coconut milk
- Chocolate Frosting
- 1.5 cups chocolate chips of choice
- 1 1/3 cups coconut cream 1 cup + 6 tablespoons
- Preheat the oven to 175C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- In a large mixing bowl, sift your flour into it. Add the rest of the ingredients and mix until a thick dough remains.
- Spoon out dough amongst the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
- Bake for 12-17 minutes, or until just done, and a skewer comes out just clean. Allow to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Once cool, dip the donuts in the melted chocolate.
- For the keto and paleo option
- Preheat the oven to 175C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside.
- In a seperate mixing bowl, add the rest of your ingredients and mix until combined. Add to your dry ingredients and mix until combined.
- Divide the mixture amongst the donut pan, and fill each cavity until 2/3 full. Bake for 12-15 minutes, or until a skewer comes out clean.
- Allow cooling in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. Once set, dip in the melted chocolate.
- For the chocolate frosting
- In a large mixing bowl, add your chocolate chips of choice.
- In a microwave-safe bowl or small saucepan, heat your coconut cream until warm.
- Pour your coconut milk over the chocolate chips. Mix slowly, so the chocolate melts nicely into it.
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