Doughnuts
| Calories | Fat | Carbs | Protein |
| 170 | 8g | 20g | 3g |
Doughnuts plantanisation! You can’t imagine how hard it is to find a doughnut tray. I’ve ended up baking those ones with my Lakeland electric mini doughnut maker.
Ingredients
12 doughnuts
Wets
240ml (1 cup) soy milk
110g (0.5 cup) non-dairy butter
4 tbsp egg replacement
2 tsp vanilla extract
Dry
240g (2 cups) plain (all purpose) flour
200g (1 cup) unrefined caster (granulated) sugar
2.5 tsp baking powder
0.25 tsp fine sea salt
0.25 tsp ground cinnamon
0.25 tsp grated nutmeg
Method
- Preheat the oven to 180C (350 F). Grease 2 doughnut trays lightly with vegetable oil.
- Heat all of the wet ingredients in a small saucepan over a low heat until everything has melted and mixed together. Remove from the heat.
- Mix all the dry ingredients together in a large mixing bowl. Make a well in the middle and pour in the wet mixture. Stir well until you have a thick batter.
- Ladle batter into each doughnut ring. The neater you are, the more perfect your doughnuts will look, so clean off any drips.
- Place the rays into the oven on the middle shelf to bake for 14 minutes or until lightly golden..
- Remove the doughnuts from the oven and allow to slightly cool for 5 minutes before turning them out of the tray. Apply any of your preferred toppings or alternatively just sprinkle with coconut sugar to serve.