SWEET AS SUGAR
But without any of the refined stuff! These vegan recipes make for a more nutritious alternative when you’re craving a treat
DOUGHNUT TIPS
Justine Murphy, author of The Mymuybueno Cookbook, says: ‘These are the moistest, yummiest doughnuts! Using a piping bag will give a much neater result. It’s all about control so take your time, don’t overfill the bag, and work quickly but carefully.’
Chocolate doughnuts
Makes 12
For the flax egg
2 tbsp ground flaxseed
6 tbsp warm water
Wet ingredients
290ml almond milk
100ml sunflower oil
1 tsp vanilla paste
1 tbsp espresso
Dry ingredients
220g self-raising flour, sifted
½ tsp arrowroot, sifted
½ tsp xanthan gum, sifted
45g cacao powder, sifted
½ tsp Himalayan salt
190g coconut sugar
For the chocolate glaze
100ml coconut oil, melted
60g cacao powder
50g maple syrup
Freeze-dried raspberries (optional)
1 You will need a doughnut baking tin for this. Preheat your oven to 180ºC/ 160ºC fan/gas mark 4. Mix the flaxseed with the warm water and leave for 10 minutes to make your flax egg.
2 Combine the wet ingredients in one bowl, and the dry ingredients (except the coconut sugar) in a separate bowl. Stir the flax egg and coconut sugar into the wet ingredients until dissolved. Add this mixture to the dry ingredients and stir into a smooth batter. Transfer to a large piping bag, then pipe into the doughnut tin and level the tops with a palette knife.