Gluten free and vegan doughnuts
I love it when I’ve invented another healthy version of an unhealthy dish! Like my healthy apple pie or sugar free and vegan Ferrero Rocher chocolates. This way you can enjoy a treat without feeling too guilty! This time I went on a quest to make healthy doughnuts. I wanted them to be vegan too, but most vegan doughnut recipes contain a lot of sugar. I was very happy when I found the vegan and gluten free doughnut baking mix from Botanique Bakery as they don’t contain any refined sugars and they use healthier brown rice flour.
I’ve made these gluten free and vegan doughnuts with two kinds of frostings: raspberry and peanut butter chocolate. Both frostings are also vegan, gluten free and sugar free. I’ve got the written recipe for you on this page, and I’ve shared a video showing you how to make these healthy doughnuts on my YouTube channel.
Ingredients for 6 doughnuts:
1 package vegan, gluten free doughnut mix (I used Botaniq Bakery)
50 ml coconut oil
160 ml water
Preheat the oven to 180°C/350°F. Whisk all the ingredients together in a bowl. Use a small spoon to scoop the batter into a doughnut pan. Bake the doughnuts for 15-20 minutes.
For the vegan and sugar free raspberry frosting I mixed 3 tablespoons of unsweetened soy yogurt with 2 tablespoons of mashed thawed raspberries.
For the peanut butter chocolate doughnuts I covered them in cacao powder and served them with a teaspoon of 100 % peanut butter each and chia seeds. I used a flower cookie cutter to create flowers from banana slices.
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