This is one of my favourite recipe developed for us by a lovely friend Sarah, who is a very clever baker! Which to be honest I had forgotten about until she kindly bought some around at the weekend for us to share! What I think is amazing is that these doughnuts are so moist, full of flavour and full of delicious goodness! If you are avoiding gluten you will know that delicious and good for you gluten free treats can be difficult to find – but I promise you these donuts are an absolute delight for everyone! 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 extra sweetness makes all the difference between nice and truly amazing!
If you are avoiding refined sugar or want to make this even healthier try using coconut blossom nectar instead. The blossom of the coconut tree produces a nutrient rich nectar or sap which is paleo compliant and is a rich source of minerals, 17 different amino acids, vitamin C, broad-spectrum B vitamins, and a neutral pH. Compared to brown sugar, coconut nectar has twice as much iron, four times as much magnesium, and ten times as much zinc. And as it is unrefined and has a low glycemic index of only 35, compared to brown sugar’s index of 98 it is a much better choice all round.
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/coconut blossom nectar
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