This tasty gluten-free doughnuts recipe gives a healthy vegan twist to the tasty Serbian treat, Krofne. Using apple or pear purée in place of eggs in recipes adds extra dietary fibre and natural sweetness to your recipe.
Servings
6
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1 cup gluten-free all-purpose flour
- ½ cup almond meal
- ⅓ cup coconut sugar, heaped
- 1½ tsp ground cinnamon
- 2 tsp baking powder
- ⅓ cup apple or pear purée
- ⅓ cup plant-based milk of choice
- 3 tbsp coconut oil, melted
- Coating
- 2 tbsp coconut sugar
- ½ tsp cinnamon powder
Method
- Preheat oven to 190ºC and grease a doughnut tin with coconut oil.
- In a large bowl, combine the flour, almond meal, coconut sugar, cinnamon and baking powder.
- In another bowl combine the apple purée, milk and coconut oil.
- Pour the wet ingredients into the dry ingredients and gently combine, being careful not to overmix.
- Spoon the mixture into the doughnut tin and bake in the oven for 12–15 mins (add time if you are making larger doughnuts).
- Mix the coconut sugar and cinnamon in a small bowl.
- Once cooked, place the doughnuts onto a cooling tray and brush with coconut oil. Sprinkle with the cinnamon sugar mix and serve warm. Keep any leftovers in an airtight container in the fridge.
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