Remember those chocolate raspberry tarts I made for Chinese Valentines Day and how they ticked every single trendy box?
I’m afraid I’m at it again – although not intentionally.
Just for the record you can tick off gluten free, coconut oil and almond milk. The holy trinity of Pinterest.
And there’s a coconut oil chocolate glaze thrown in for free too.
I have really lost my baking mojo in Shanghai. The local flour is fine for pastry and biscuits but I’ve lost count of the cupcakes I’ve binned. At some point I’m just going to have to suck it up and use the imported US stuff at $10 a bag. When this recipe flashed up on a friends Facebook stream a couple of weeks ago and given my ongoing issues with
crappy cake flour, I saved it for a rainy day.
Rich had to made a quick side trip to Barcelona last week so I had the perfect excuse to rumble these up as a treat for him. And I was kind of curious myself I have to admit as to how they would turn out.
Things you should know before you start:
- First time I made these I didn’t wipe it around the funnel thingy in the middle. Do as I say not as I do. Or you too will be scoffing bits of broken off donut which is no bad thing but these are for sharing not for eating before they get to the table.
- They don’t keep very well and probably need to be eaten as close as possible to 24 hours after they come out of the oven. Use your best judgement on whether that is a good thing or not.
- Next time I make them I’ll be going with hundreds and thousands on top not toasted coconut. Treat yourself – these things are smaller than a mouthful and in the big scheme of things it doesn’t really matter.
- I think silicone baking trays suck. What is it with them? Someone needs to enlighten me!
Other than that you’re good to go. For anyone who needs to watch their gluten intake or watch their waistline I reckon these make a more than adequate compromise. They will satisfy a mid afternoon sweet craving without breaking the calorie bank.
I have to admit Rich was a little underwhelmed in a typical male way. He prefers his doughnuts deep fried, filled with jam and rolled in sugar and really, don’t we all?
Let’s not kid ourselves here – there’s nothing like the real thing right?
Gluten free donuts
- 1/4 cup cornflour
- 3/4 cup ground almonds
- 1.5 tsp baking powder
- 1 tsp vanilla essence
- 2 tbsp maple syrup
- 2 eggs beaten
- 2 tbsp melted coconut oil
- 1 tbsp milk almond, coconut, full fat etc
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- 1 tbsp cocoa powder
- Choose from toasted coconut crushed walnuts or sprinkles
Preheat oven to 180 degrees and spray a mini donut tray with oil including around the funnel of each hole
Whisk all the dry ingredients together to get rid of any lumps.
Whisk all the wet ingredients together and stir through the dry ingredients. Mix thoroughly.
Use a melon baller (mine holds just less than 1 tablespoon of mixture) and fill the molds 2/3 full.
Bake for 6-8 minutes or until a skewer comes out clean. (mine took 6 minutes)
Allow to cool for 10 minutes in the tray before removing to a cooling rack.
Dip in the chocolate sauce and top with toasted coconut.
Recipe NotesThere is plenty of rise in the dough so don't fill the trays more than 2/3 full.