Preparation time
15min
Total time
25min
Portion
20
portion(s)
Level
easy
Ingredients
Baked Cinnamon Doughnuts Gluten & Dairy Free
- 50 g Ghee, (lactose free) or use coconut oil for dairy free
- 60 g vegetable oil, I used avocado oil
- 1 1/2 tsp vanilla extract
- 2 eggs
- 75 g Rapadura
- 120 g tapioca flour
- 120 g sorghum flour
- 75 g Almond Flour
- 1/2 tsp xanthan gum
- 2 tsp ground cinnamon
- 1 tsp Nutmeg
- 1 1/2 tsp Baking Powder, gluten free
- 1/4 tsp bicarbonate of soda
- 3/4 tsp salt, sea
- 220 g Almond milk
Topping
- 65 g raw sugar
- 1 tsp ground cinnamon
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add topping ingredients to tmx, mill 8 sec / sp 8.
Put aside on a large plate. - Preheat oven to 180 degrees.
- Cream together the ghee, oil, and sugar, 30 sec /sp 5.
- Add the eggs and vanilla, 20 sec / sp 4.
- In a separate bowl, measure dry ingredients and gently combine with a fork.
Add dry ingredients to tmx bowl, mix 5 sec / sp 5. - Add almond milk, mix 8 sec / sp 4.
- Transfer batter into a ziplock bag, cut corner and fill doughnut tray to level with cavity (hole). Bake in oven, 180 degrees, 10 - 12 mins until cooked.
- Transfer doughnuts to topping plate and dust liberally.
Prepare Topping
Doughnuts
Tip
I've found silicon doughnut trays are easy to use.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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