This is one of my favourite recipes, developed for us by a lovely friend Sarah, who is a very clever baker! What I think is amazing is that these doughnuts are actually full of delicious goodness! They are also guilt free, gluten free, nut free and dairy free! I have tried the recipe without adding any sugar, and they still taste nice, but the addition of a bit of sugar makes all the difference between nice and to die for!
Sarah’s Baked Tiger Nut-Coconut Donuts
Yield: 6 – 8 donuts
130g Tiger Nut flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon freshly ground nutmeg
75g caster sugar
1 large free range egg
125 ml coconut milk
65ml melted coconut oil
Preheat oven to 180 degrees C.
Using coconut oil, lightly grease a half dozen donut pan. (Wilton makes a great one of these!)
In a large bowl, thoroughly combine the tigernut flour, baking powder, and nutmeg.
In a separate bowl whisk the egg and coconut milk together until combined, then stir in the sugar and melted coconut oil (TIP: to ensure your coconut oil does not resolidify, ensure all ingredients are at room temperature).
Make a well in the middle of the tigernut flour mixture and add the egg-milk-sugar-oil mixture. Stir together with a wooden spoon until combined.
Pipe or spoon the donut mixture into your prepared pan and bake for approximately 10 – 12 minutes until golden brown.
(NB: Baking time may vary from oven to oven).
Allow to cool in the pan for a few minutes before removing.
1 Tablespoon melted coconut oil
1 Tablespoon icing sugar