Mini Doughnuts

Gluten-free | Refined sugar-free | Dairy-free

Makes 14-18 little doughnuts

Why it’s delicious

I had been craving doughnuts for so long that I just had to create a healthy version that I could literally sink my teeth into. These doughnuts have a tender crumb and are satisfying yet simple to make. They're a great one to get the kids or grandkids involved in making, or just make yourself a batch and enjoy.

Helpful hints and tips

I used a mini doughnut maker to cook my doughnuts, but you could also use a cake pop or waffle maker. If you have a mini doughnut tin, you could also use this and bake the doughnuts in the oven at 180C (350F) for 10-15 minutes or until golden. 

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. 

Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate. 

Ingredients

• 2 eggs
• 50 ml (1.7 oz) coconut oil, gently melted
• 50 g (1.7 oz) coconut yoghurt
• 1 tsp pure vanilla extract
• ½ tsp apple cider vinegar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp xanthan gum
• 60 g (2 oz) Pure as Inulin Powder
• 150 g (5.2 oz) almond flour

Possible doughnut toppings

• 60 g (2 oz) sugar-free chocolate, melted, optional
• 2 tbsp raw almonds or pecans, finely chopped, optional
• 1 Pure as Inulin Powder mixed with 1 tsp cinnamon powder for dusting, optional

Method

1. Preheat your doughnut maker, waffle maker, cake pop maker, pie maker or oven (see above for oven settings) 
2. In a jug, whisk together eggs, melted coconut oil, coconut yoghurt, vanilla extract, and apple cider vinegar. 
3. In a bowl, stir together the baking soda, baking powder, xanthan gum, inulin powder, and almond flour until well combined. Then, whisk in the wet ingredients and whisk well until the dough forms a batter. 
4. Carefully spoon enough mixture into your preferred cooking apparatus and cook the doughnuts until golden. In my mini doughnut maker they take about 3 minutes to cook, but the cooking time will vary depending on what machine you are using. It's best to keep an eye on the first batch to gauge the timing so that the doughnuts don’t overcook and burn. 
5. Remove the doughnuts from the machine and cool on a wire rack. Continue cooking doughnuts until all the batter has been used up. 
6. Depending on what you choose to top your doughnuts with, it's best to do this while they are still warm to ensure the toppings stick to the doughnut tops.
7. These doughnuts are best eaten fresh but can be kept for 2-3 days if stored in the fridge.