Vegan Gluten Free Cinnamon Doughnut Recipe

Vegan Gluten-free Cinnamon Doughnut Recipe

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.

Vegan Gluten-free Cinnamon Doughnut Recipe

By: Lisa Guy

These tasty gluten-free doughnuts offer a healthy vegan twist to the delicious Serbian sweet treat, Krofne.


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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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