I made these gluten-free doughnuts one morning when we were desperate for something sweet and quick. The simple combination of oat flour and almond flour come together to make it light and flavourful, while the ground psyllium husk gives the doughnut structure in the absence of gluten and a little bit of fibre to boot. It includes a simple glaze, but you could also just gently toss the warm doughnuts in cinnamon sugar.
- 80 g butter, melted, plus extra to grease
- ½ cup almond flour
- ½ cup oat flour
- ⅓ cup potato flour
- 110 g (½ cup) caster (granulated) sugar
- 1 tbsp psyllium husk powder
- ½ tsp gluten-free baking powder
- ½ tsp freshly ground nutmeg
- ½ tsp salt
- ¼ tsp bicarbonate of soda
- 1 egg
- ¼ cup sour cream
- ½ tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- 2 tbsp cocoa powder
- ½ cup icing (confectioner’s) sugar
- 1 tbsp full-cream (whole) milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Preheat the oven to 180°C. Grease a 6-hole doughnut pan.
To make the doughnut batter, whisk the flours, sugar, psyllium husk powder, baking powder, nutmeg, salt and bicarbonate of soda in a large bowl. Add the butter, egg, sour cream and vanilla, and whisk until smooth.
Transfer the batter to a zip-lock bag and cut the corner to make a 1 cm opening. Squeeze the batter evenly into holes of the prepared pan. Bake for 12–14 minutes or until a toothpick inserted into a doughnut comes out clean. Transfer the pan to a wire rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely.
To make the glaze, combine the vanilla and espresso powder in a shallow bowl. Add the sugar, cocoa powder and milk, and whisk to make a smooth glaze. Add a little more milk if necessary.
Dip the top of each cooled doughnut in the glaze and stand for 1 hour or until the glaze is set. Or don’t – no biggie.
• Almond flour is generally a finer grand than almond meal, and made from blanched almonds (no skins). If substituting almond meal, look for one that is light in colour to ensure it doesn't contain the skins.
Recipe from Love, Cake by Samantha Seneviratne, with photography by Samantha Seneviratne.
Read our interview with Samantha and find more recipes from her blog here.