Cinnamon Doughnuts

Gluten-free | Dairy free | Refined sugar-free | Vegan | Air fryer recipe

Makes 12 doughnut holes

Why it’s delicious

Indulge in a guilt-free treat with my delicious Cinnamon Doughnuts recipe! We all have those comforting foods that bring back nostalgic memories, and doughnuts are often at the top of that list. But what if I told you you could enjoy the same delightful taste without the gluten, sugar, dairy, or deep-frying? 

That's right! My recipe has been crafted with your health in mind, ensuring that every bite is not only satisfying but also nourishing. Join us in the kitchen and experience the joy of creating and savouring these wholesome cinnamon doughnuts that will leave you feeling good inside and out.

Helpful hints and tips

This recipe makes 12 doughnut holes, which are best eaten straight from the air fryer while still piping hot. 

Xanthan gum is listed in this recipe and is necessary to help the doughnut dough form. It can be purchased in the health section of a good supermarket or at the health food store. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

I also use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.    

Ingredients

• 160 g (5.6 oz) gluten-free flour + extra for dusting   
• 2 tsp baking powder
• ½ tsp xanthan gum
• Pinch Himalayan salt
• 1 small, very ripe banana, well mashed
• 3 tsp coconut butter, softened a bit if hard but still solid
• 100-120 ml (3.3 - 4 fl oz) coconut milk
• 2 tsp cinnamon powder
• 4 tsp Pure as Inulin Powder
• 2 tsp Sweet as Fibre Syrup (optional) 

Method

1. In a mixing bowl, stir together the gluten-free flour, baking powder, xanthan gum and salt. Add the mashed banana and coconut butter and mix through with a fork. 
2. Add half the coconut milk and stir into the flour. Keep adding coconut milk until a ball of dough forms. You can use clean hands here to help you form the dough. 
3. When the dough ball is formed,  turn the ball onto a lightly floured bench and gently knead. The dough should be soft but not sticky. Add more flour if to sticky, and add more coconut milk if to crumbly. 
4. Fashion the dough into a thick sausage and portion the dough into 12 even pieces. Roll each piece into a ball. 
5. Preheat your air fryer to 180C (350F) for a couple of minutes, and mix the cinnamon and inulin powder together in a small bowl. 
6. Roll the balls through the cinnamon powder and lay them into the air fryer basket, ensuring they are evenly spaced. You may need to cook the doughnuts in batches depending on the size of your air fryer. 
7. Cook the doughnuts for 7-8 minutes and remove from the fryer whilst still hot. If using the fibre syrup, drizzle the syrup over the doughnuts and roll again in the cinnamon powder. 
8. Eat whilst hot!