Gluten - Free Carrot Cake Doughnuts

Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe.

• Ready In: 38 mins
• Serves: 12
• Yields: 12 doughnuts

Ingredients

• 1 1⁄2 tablespoons ground flax seeds
• 1⁄4 cup hot water
• 1⁄3 cup  brown rice flour
• 1⁄4 cup chickpea flour
• 1⁄4 cup arrowroot
• 1⁄2 teaspoon guar gum
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon salt
• 2  tablespoons ground pecans
• 3  tablespoons  cream of rice
• 2  tablespoons  fine cornmeal
• 1⁄3 cup  unsweetened vanilla almond milk
• 3  tablespoons brown sugar
• 2  tablespoons maple syrup
• 1  tablespoon  oil
• 1⁄2 tablespoon vanilla
• 2⁄3 cup  finely grated carrot (1 large)
• 1⁄4 cup  medium-shredded unsweetened coconut

Directions

1. Preheat oven to 425°F and coat a doughnut pan with cooking spray.
2. In a small dish, whisk together the flax and hot water. Set aside.
3. Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
4. In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
5. Beat in the flax slurry.
6. Mix in the dry ingredients until well blended.
7. Fold in the carrots and coconut.
8. Bake 8 minutes, until the doughnuts spring back when touched.
9. Cool 5 minutes in the pans before turning out.
10. Repeat with remaining batter.