Makes 12 mini doughnuts
40g tapioca flour
60g rice flour
40g sprouted buckwheat flour
2t baking powder
3T + 1T coconut sugar
¼ cup rapeseed or sunflower oil + 2t for oiling the pan
½ cup rice milk
You will need a mini doughnut pan for this recipe. Oil the pan by pouring a little oil into each recess and tipping the pan so that all of it is oiled well. If the pan is not oiled well it will be very hard to scrape the doughnuts out! If you do not eat all of the doughnuts immediately and they cool down they can be warmed up in a microwave for a short time or in the oven if covered in foil. They are heavenly when warm!!!
Oil the doughnut pan
Heat your oven to 200c / 400f
Mix the flours, baking powder and 3T of the sugar in a large bowl
Add the oil and milk
Stir well with a large spoon, pour into your doughnut pan
Bake for 15-20 mins until they are golden brown, this is a good time to make your sauce.
Put the remaining 1T coconut sugar onto a plate
Once the doughnuts are cool enough to handle but still warm put each one into the sugar. Press down slightly and then turn over and do the same on that side
Dark chocolate sauce:
6T unsweetened dairy free milk
3T raw cacao powder
3T rice syrup or a similar syrup
1/2t vanilla essence
Add all of the ingredients to a small saucepan, heat gently on a medium heat.
Once it starts to bubble mix with a wooden spoon.
It will start to thicken, once this happens keep mixing it and turn down the heat.
You can keep it warm on a very low heat, stirring occasionally until you have finished the doughnuts.
Pour it into a small bowl, serve with the warm doughnuts.
Recipe from top chef, Day Radley. Day Radley will be appearing at VeggieWorld London. Visit www.veggieworld.uk for tickets.