Doughnuts don't have to be highly calorific, save the vat of oil and make these mini gluten free ones with the aid of spray oil and a doughnut maker or oven. It is worth the effort of getting a doughnut maker they come out more like proper ring doughnuts. Being mini, you can get away with eating more than one too!
This recipe is...
Vegetarian Low Calorie Low Sugar Low Fat
240g gluten free plain flour
1 1/2tsp baking powder
90g caster sugar
1/2tsp vanilla extract
Frylight/Spread OilCinnamon Sugar
1tsp ground cinnamonPreparation Time:
10 MinsCooking Time:
10 MinsThis recipe makes 32 mini doughnuts
This recipe is free from...
This recipe can be made either using a mini doughnut maker or in the oven.
1. Beat together all ingredients except frylight and the cinnamon sugar ingredients together in a large bowl until smooth.
2. If you are using a doughnut maker, heat it up and spray the moulds with frylight (or you can use a drop of oil instead if preferred) and heat again so the oil becomes hot, add about 1tbsp of the mix to each mould and cook for 3 minutes.
Alternatively if you are using an oven, heat the oven to gas mark 4. Spray a mini doughnut mould with frylight and place in the oven until it is foaming (you could add about 1/2tsp oil in each mould instead of frylight if preferred, heat until spitting hot). Once the oil is hot, add about 1tbsp of the mix into each hole and place in the oven for 10 minutes until golden brown.
3. The mix should make about 32 mini doughnuts. While waiting make up the cinnamon sugar by mixing the cinnamon and sugar together in a bowl.
4. While the doughnuts are still hot, dip them into the cinnamon sugar and coat well. Allow to cool if you like but they are best served hot!
Nutritional info per mini doughnut