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: 38mins
SERVES: 12
YIELD: 12 doughnuts
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2tablespoons ground flax seeds
- 1⁄4cup hot water
- 1⁄3cup brown rice flour
- 1⁄4cup chickpea flour
- 1⁄4cup arrowroot
- 1⁄2teaspoon guar gum
- 3⁄4teaspoon baking powder
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon nutmeg
- 1⁄4teaspoon ginger
- 1⁄4teaspoon salt
- 2tablespoons ground pecans
- 3tablespoons cream of rice
- 2tablespoons fine cornmeal
- 1⁄3cup unsweetened vanilla almond milk
- 3tablespoons brown sugar
- 2tablespoons maple syrup
- 1tablespoon oil
- 1⁄2tablespoon vanilla
- 2⁄3
- 1⁄4cup medium-shredded unsweetened coconut
DIRECTIONS
- Preheat oven to 425°F and coat a doughnut pan with cooking spray.
- In a small dish, whisk together the flax and hot water. Set aside.
- Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
- In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
- Beat in the flax slurry.
- Mix in the dry ingredients until well blended.
- Fold in the carrots and coconut.
- Bake 8 minutes, until the doughnuts spring back when touched.
- Cool 5 minutes in the pans before turning out.
- Repeat with remaining batter.