Funnily enough I've never been a fan of doughnuts but for some reason I just fancied making some and I'm so glad I did, in my sister's words "they are delightful."

I started off just making plain ones but whilst decorating I dropped one and it broke so I obviously had to test it for taste. I was so surprised at how well they turned out I was inspired to make some more, but this time a different flavour and of course I had to go peanut butter flavoured, it'd be some sort of crime if I hadn't, right?

So here's the recipe to both the peanut butter doughnut and the plain one (incase, for some strange reason, you aren't a fan of peanut butter.)

These are baked vegan doughnuts, free from dairy, gluten, egg and refined sugar!

 Baked Vegan Doughnuts

  
Ingredients:

 For the doughnut:

50g oat flour*

80g rice flour

10g gram flour

1 & 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

100ml maple syrup

15ml rice milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla extract

1 chia seed egg

45g dairy free margarine 

*you don't have to use separate flours, you could just use a pack of gluten free plain flour 

For the icing: 

50g dairy free chocolate, melted

Method:

1. First of all, make the chia seed egg. Grind 1 tablepsoon of chia seeds in a pestle and mortar. Add 3 tablespoons of water, mix and set to one side.

2. Preheat the oven to 180 degrees and grease a doughnut tray. 

3. In a large bowl mix the dry ingredients together until combined. 

4. In a small pan, on a low heat, mix all the wet ingredients, including the egg (which should be a gloopy consistency now.) Remove from the heat once the butter has melted.

5. Add the wet ingredients into the dry and stir until its fully incorporated. Don't over mix!

6. Place a dollop of dough into each doughnut shape, smoothing the top over with the back of a spoon.

7. Bake in the oven for 10 minutes until a skewer inserted comes out clean and dry. 

8. When you take them out the oven, place the tray upside down on a cooling rack, the donuts should fall out onto the tray when you lift it up.

9. Once cool, drizzle over the melted chocolate. 

Vegan Peanut Butter Doughnuts

 (makes 8-10 mini doughnuts)

Ingredients: 

For the doughnut:

50g oat flour

70g rice flour

10g gram flour

10g cacao powder

2 tablespoons cacao nibs

1 & 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

100ml maple syrup

30ml rice milk

1/2 teaspoon apple cider vinegar

1 chia seed egg

50g peanut butter

For the icing:

50g peanut butter

Method:

1. First of all, make the chia seed egg. Grind 1 tablepsoon of chia seeds in a pestle and mortar. Add 3 tablespoons of water, mix and set to one side.
 

2. Preheat the oven to 180 degrees and grease a doughnut tray.

3. In a large bowl mix the dry ingredients together until combined.

4. In a small pan, on a low heat, mix all the wet ingredients, including the egg (which should be a gloopy consistency now.) Remove from the heat once the peanut butter has melted.

5. Add the wet ingredients into the dry and stir until its fully incorporated. Don't over mix!

6. Place a dollop of dough into each doughnut shape, smoothing the top over with the back of a spoon.

7. Bake in the oven for 10 minutes until a skewer inserted comes out clean and dry. 

8. When you take them out the oven, place the tray upside down on a cooling rack, the donuts should fall out onto the tray when you lift it up.

9. For the icing, melt the peanut butter and drizzle over the top. (I used a piping bag fitted with a round nozzle, but you could just use a spoon.)