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October 2017

Whistle and Ivy


Chocolate Chocolate and More

Confessions of a Homeschooler

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 Mocha-glazed baked doughnuts

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Posts : 1436
Join date : 2014-02-14
Age : 49

PostSubject: Mocha-glazed baked doughnuts   Mon Apr 04, 2016 7:52 pm


  • 80 gbutter, melted, plus extra to grease

  • ½ cupalmond flour

  • ½ cupoat flour

  • ⅓ cuppotato flour

  • 110 g(½ cup) caster (granulated) sugar

  • 1 tbsppsyllium husk powder

  • ½ tspgluten-free baking powder

  • ½ tspfreshly ground nutmeg

  • ½ tspsalt

  • ¼ tspbicarbonate of soda

  • 1egg

  • ¼ cupsour cream

  • ½ tspvanilla extract

Mocha glaze

  • 1 tspvanilla extract

  • 1 tspinstant espresso powder

  • 2 tbspcocoa powder

  • ½ cupicing (confectioner’s) sugar

  • 1 tbspfull-cream (whole) milk


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.
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