Serves approx. 12 large doughnuts or a crazy yet delicious amount of mini-doughnuts.
YOU WILL NEED
· Coconut oil to grease the baking tray
· 600 ml quinoa flour (or any other gluten free flour)
· 2 tsp baking soda
· ½ tsp salt
· 2 eggs
· 1 tbsp Psyllium husk or ground chia seeds
· 2 medium sized ripe bananas
· 300 ml coconut milk
· 2 tsp vanilla powder
· 200 ml coconut sugar or 100 ml or honey
Mix all the ingredients and blend well.
Grease a Doughnut baking tray with coconut oil and pour in the dough. Do not fill the baking tray completely, as the dough will rise quite a bit during the baking.
Bake at 200° degrees for 10 minutes (less time if you use the mini-doughnut baking trays)
Leave your Fauxnuts to chill before you decorate them:
Melt your favourite chocolate in a Bain Marie (water bath) and dip the upper side of your Fauxnuts in it. Sprinkle with dried strawberry and raspberry.
Blend 100 ml of plain yogurt (I used sheep’s milk yoghurt) with 3 tbsp of jam (I used Clearspring with raspberry) and 1 tsp of beetroot crystals. Blend it well and dip the upper side of your Fauxnuts in it. Sprinkle with dried strawberry and raspberry.