Gluten Free Carrot Cake Doughnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe. Ingredients:
1 1/2 tbsp ground flax |
1/4 cup hot water |
1/3 cup brown rice flour |
1/4 cup chickpea flour |
1/4 cup arrowroot starch |
1/2 tsp guar gum |
generous 1/2 tsp baking powder |
1/2 tsp cinnamon |
1/4 tsp nutmeg |
1/4 tsp ginger |
1/4 tsp salt |
2 tbsp ground pecans |
3 tbsp cream of brown rice cereal |
2 tbsp fine cornmeal |
1/3 cup unsweetened almond milk |
3 tbsp brown sugar |
2 tbsp maple syrup |
1 tbsp light olive oil |
1/2 tbsp vanilla |
2/3 cup finely grated carrot (1 large) |
1/4 cup medium-shredded unsweetened coconut |
Directions:
1. Preheat oven to 425°F and coat a doughnut pan with cooking spray.
2. In a small dish, whisk together the flax and hot water. Set aside.
3. Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
4. In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
5. Beat in the flax slurry.
6. Mix in the dry ingredients until well blended.
7. Fold in the carrots and coconut.
8. Bake 8 minutes, until the doughnuts spring back when touched.
9. Cool 5 minutes in the pans before turning out.
10. Repeat with remaining batter.
|
|