Doughnuts

Fuel your cravings for some sweet doughnuts with this healthy recipe

  • Serves: 12
cal 357
Doughnuts
  • 400g tin chickpeas, chilled
  • 100g linseed (flaxseed) meal
  • 200g ground almonds
  • 80g arrowroot or tapioca flour
  • 50g coconut flour
  • 100g coconut sugar
  • 1½ tsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • 250ml almond milk
  • 60ml coconut oil
  • 1 tsp vanilla extract or ½ tsp
  • vanilla powder
  • For the toppings

    150g raw, dark or caramel milk chocolate, melted and cooled
  • bee pollen, activated buckwheat, coconut flakes or cacao nibs, for sprinkling

Nutrition: per serving

  • cal357
  • fat22.7g
  • sat fat8.1g
  • protein9.5g
  • salt0.85g
  • carbs28g
  • sugar17.8g

Ingredients

  • 400g tin chickpeas, chilled
  • 100g linseed (flaxseed) meal
  • 200g ground almonds
  • 80g arrowroot or tapioca flour
  • 50g coconut flour
  • 100g coconut sugar
  • 1½ tsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • 250ml almond milk
  • 60ml coconut oil
  • 1 tsp vanilla extract or ½ tsp
  • vanilla powder
  • For the toppings
    150g raw, dark or caramel milk chocolate, melted and cooled
  • bee pollen, activated buckwheat, coconut flakes or cacao nibs, for sprinkling
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Method
  • Preheat the oven to 180C/200F/Gas 6. Drain the chickpeas well, reserving the liquid. Place the liquid in the bowl of an electric mixer. Using the whisk attachment, whisk it on high speed until it’s very thick and fluffy, like meringue. Set aside.
  • Stir the linseed meal and 60ml water together in a bowl.
  • Place the ground almonds, arrowroot flour, coconut flour, coconut sugar, baking powder and bicarbonate of soda in a mixing bowl. Add the almond milk, coconut oil, vanilla and linseed meal mixture and stir until combined.
  • Gently fold in the whisked chickpea liquid using a large metal spoon, taking care not to deflate it too much as this will affect the lightness of your doughnuts. Distribute the mixture evenly among 12 non-stick standard doughnut-shaped moulds. Bake for 20-25 minutes, or until cooked through and golden. Remove from the oven and allow to cool completely.
  • Once completely cooled, dip one side of each doughnut into melted chocolate, letting any excess drain off, then sprinkle with your preferred toppings.
  • Enjoy immediately, or store in an airtight container in the fridge. Doughnuts will keep for a couple of days.
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Recipe taken from:

Bliss Bites by Kate Bradley. Published by Hardie Grant, £8.99.

Nutrition: per serving

  • cal357
  • fat22.7g
  • sat fat8.1g
  • protein9.5g
  • salt0.85g
  • carbs28g
  • sugar17.8g

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