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Gluten-free double chocolate baked doughnuts

Serves: 8-10 doughnuts

Duration: 45 mins

Difficulty: Easy

Ingredients

  • 1/2 cup of oat flour (just place some oats into a blender until you have a flour)
  • 1/2 cup of buckwheat flour
  • 3/4 cup of ground almond
  • 1/2 cup of coconut sugar
  • 1/4 cup of raw cacao powder
  • 2 tbsp of ground flaxseeds
  • 1 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • A pinch of salt
  • 3/4 cup of almond milk
  • 1/4 cup of plain soy yogurt
  • 3 tbsp of melted coconut oil
For the glaze:
  • 100gr of MIA 75% cocoa Chocolate
  • A handful of cacao nibs or chopped nut to sprinkle on top (optional)
  • Preheat the oven at 180 degrees Celsius.

Try your hand at this delicious doughnut recipe created by Happy Skin Kitchen for our artisan producer of Madagascan chocolate bars, MIA.

Method

1. Preheat the oven at 180 degrees Celsius.

2. In a large bowl mix together the oat flour buckwheat, ground almonds, coconut sugar, raw cacao powder, baking powder, bicarbonate of soda and salt. In a separate bowl whisk together the almond milk, soy yogurt and coconut oil. Pour the wet ingredients into the dry and mix together until you don’t see anymore flour. Let the batter sit for 5 minutes, don’t mx again as you want to keep the fluffy consistency.

3. Gently fill the donut moulds with batter, don’t overfill it as they will rise during the baking. Place the tray in the oven and bake for 18-20 minutes. I have used mini donuts moulds so I only baked mine for 13 minutes. Leave the donuts in the tray for 10 minutes before transferring them to a cooling rack for another 20-25 minutes.

4. While the donuts are cooling melt the Mia Chocolate on a double boiler. Dip the donuts into the melted chocolate and sprinkle them with some cacao nibs (if using). Let the chocolate cool down for another 10 minutes and enjoy!

Ingredients

  • 1/2 cup of oat flour (just place some oats into a blender until you have a flour)
  • 1/2 cup of buckwheat flour
  • 3/4 cup of ground almond
  • 1/2 cup of coconut sugar
  • 1/4 cup of raw cacao powder
  • 2 tbsp of ground flaxseeds
  • 1 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • A pinch of salt
  • 3/4 cup of almond milk
  • 1/4 cup of plain soy yogurt
  • 3 tbsp of melted coconut oil
For the glaze:
  • 100gr of MIA 75% cocoa Chocolate
  • A handful of cacao nibs or chopped nut to sprinkle on top (optional)
  • Preheat the oven at 180 degrees Celsius.

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