Kiddipedia
Gluten free, wheat free, dairy free, soy free, nut free, can be egg free
Ingredients:
⅓ cup (35g) desiccated coconut
1 cup (140g) sorghum flour (or rice flour)
⅓ cup (60g) potato starch (or arrowroot – potato starch gives a better texture though)
⅔ cup (100g) rapadura sugar (or any sugar)
1 tsp xanthan gum (or guar gum)
1½ tsps gluten-free baking powder
½ tsp salt
½ cup (110g) solid coconut oil (pop in the fridge a few minutes if it’s liquid)
¾ cup (185mls) dairy-free milk
1 egg (or egg replacer)
Method:
- Pre-heat oven to 180°C
- Oil donut pan lightly
- If egg free donuts required – grind 1 tbsp white chia seeds in a food processor and set aside with 3 tablespoons water in a bowl to form a gel then add with wet ingredients
- Blitz together dry ingredients in a food processor so the desiccated coconut is like flour (don’t use coconut flour – it doesn’t work the same)
- Add wet ingredients and mix until combined
- Spoon carefully into donut tray
- Cook for approximately 12 minutes
- Remove from oven, gently turn out after 5 minutes and cool on wire rack
- Decorate as desired
To Decorate:
Mix sifted icing sugar with water to make a thin glaze to go onto the reindeers, a fresh raspberry for the nose, some Eskal Gluten Free Pretzels for the antlers and Enjoy Life Mini Chocolate Chips for the eyes
The rest of the donuts in these images were decorated with the plain glaze above and a combination of Hopper Pearls, Sprinkles and 100s & 1000s. These are free of nasty food colours.
Donut Tips:
Fill the doughnut pan to a bit below the spike in the middle. Otherwise, you’ll have puffy donut cupcakes (perfect if that’s what you’re after like I was for a few!)
If you don’t have a donut pan make these in a cupcake pan – they will be just as delicious
These are best eaten on the day they’re made – they do freeze but they’re not as good as fresh
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