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Vegan Gingerbread & Cranberry Doughnut
Ingredients
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For Doughnut Dough:
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1 small sweet potato, peeled and grated
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1 grated apple
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50 grams (2 ounces) brown sugar
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150 millilitre (1/4 pint) oil
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1 teaspoon Ground Ginger
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1 teaspoon Cinnamon Ground
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100 grams (4 ounces) rice flour
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50 grams (2 ounces) almond powder
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25 grams (1 ounce) coconut flour
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50 grams (2 ounces) tapioca starch
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1 teaspoon baking powder
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1/2 teaspoon bicarbonate soda
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1/2 teaspoon salt
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For Cranberry Icing :
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100 grams (4 ounces) fresh cranberries
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4 tablespoons water
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125 grams (5 ounces) icing sugar
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1 tablespoon coconut butter
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For Topping
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1 tablespoon coconut, shredded
Key Products
Instructions
- 1 Preheat the oven to 180°C, 350°F, Gas Mark 4.
- 2 In a large bowl, combine the sweet potato, apple, sugar, oil, Ginger, Cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough.
- 3 Make balls of dough - we recommend using an ice cream scoop - and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre.
- 4 Bake for 25 minutes. Leave them to cool.
- 5 For the icing, place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften. Do so until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool.
- 6 Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth.
- 7 Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack.
- 8 Using a spoon, drizzle the cranberry glaze over your doughnuts.
- 9 Sprinkle the doughnuts with shredded coconut and chopped cranberries.
- 10
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