Gluten free doughnuts with lazy chocolate dipping sauce
40g tapioca flour
60g rice flour
40g sprouted buckwheat flour
2t baking powder
3T + 1T coconut sugar (optional)
¼ cup rapeseed or sunflower oil
½ cup rice milk
Heat your oven to 200c
Mix the flours, baking powder and 3T of the sugar in a large bowl
Add the oil and milk
Stir well until smooth, pour into a greased doughnut pan
Bake for 15-20 mins until they are golden brown
If you want sugar covered doughnuts put the remaining 1T sugar on a plate, dip each of the doughnuts into the sugar. You need to do this soon after they come out of the oven or the sugar wont stick.
For the sauce I simply used 3T of Frill Intense Chocolate nice cream which I melted. I told you it was lazy!!
These doughnuts are great with chia raspberry jam too.....
2T frozen raspberries, defrosted
1T chia seeds
Mush the berries with the back of a spoon, mix in the seeds, allow to thicken for 10 minutes then store in the fridge.