healthy doughnut recipe
Food & Fuel

Healthy Doughnut Recipe

Healthy Doughnuts: After being requested far too many times, I figured it’s about time I dive deep into the doughnut world and whack out a batch of gluten-free, vegan and refined sugar-free donuts. Is it donut or doughnut? Anyways, I’ll just hope between both spellings to keep equal parts happy. Mine is definitely more of a ‘dough’nut. As in, you’ll get that unmistakable doughy chew that, in my opinion, all donuts should have. Dammit. Maybe the shortened version for lazy people can be donut? 

Anyways, adapted from my gluten-free bagels recipe, here is my delish donut recipe. Feel free to have some fun with the toppings but in this case I’ve gone for the classic cinnamon sugar and a vegan chocolate glaze. 

Ingredients:

  • 2 cups of Dove’s Farm Gluten-Free Self Raising flour
  • ½ tsp of baking soda
  • 1 tsp of baking powder
  • 2 tablespoons of psyllium husk (make sure you get psyllium husk powder that’s been ground down)
  • ⅓ of a cup of coconut sugar
  • Pinch of salt 
  • 1 tablespoon of apple cider vinegar
  • 3 tablespoons of coconut oil
  • 1 ½ cups of coconut mylk (or any mylk alternative)
  • ½ a tablespoon of vanilla essence

Method:

Set your oven to 180*C and line a flat baking tray with parchment paper. Add one tablespoon of apple cider vinegar to your mylk. Leave aside to curdle.  Sieve all of your dry ingredients and mix well. Add your coconut oil and vanilla essence to your mylk and whisk. Add the wet to the dry and keep mixing until a ‘dough’ forms. Add some more sieved flour to achieve a dough-like consistency that should be fairly easy to handle.

Transfer the ‘dough’ to a clean work surface that has been floured. Work the dough into a long cylinder and divide into 8-10 equal chunks (depending on the size of your doughnuts). Pop some flour onto your hands and roll each chunk into a ball. Pierce the centre of each ball with your thumb to create a ‘doughnut’ shape and then place on your baking tray. Repeat until all of the dough has been used.

Bake for 25-30 minutes. Whilst baking, prepare your toppings. I like to use equal parts of cinnamon and coconut sugar. A nifty trick is to place some honey or some maple syrup (if you’re vegan) on a plate. First dunk your doughnut in the syrup or honey, then in the cinnamon-sugar mix to help stick. Otherwise, melt some of your favourite vegan chocolate with some coconut oil and dunk your doughnut for a chocolatey topping. Go wild and get creative. Remember to only top your doughnuts once they’ve cooled.  

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