Ingredients
For the donuts
- 200g oat flour
- 75g coconut sugar or stevia
- 2 tablespoons Linwoods Milled Flaxseed
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon bicarb of soda
- 3 carrots, grated
- 2 tablespoons coconut oil, melted
- 200ml almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the topping
- 200g dairy-free yogurt
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
To decorate
- Walnuts
- Dried rose petals
- Extra cinnamon or mixed spice
Instructions
- Preheat the oven to 180 degrees C and grease a 6-hole donut tin well with dairy-free spread or oil.
- Mix together the flour, sugar/stevia, spices, flaxseed, baking agents and carrots in a bowl to combine.
- Whisk together the oil, milk, apple cider vinegar and vanilla then pour into the dry ingredients and mix well.
- Spoon the mixture between the donut holes (or use a piping bag to make it neater!) to reach the top and smooth out evenly. Bake for 15-20 minutes until risen and golden.
- Leave to cool then place on a wire rack.
- Meanwhile beat together the topping ingredients and chill until needed.
- Once the donuts have cooled, spoon over each one then decorate half each with walnuts, rose petals and a sprinkling of cinnamon, Now enjoy!