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Gluten Free Cinnamon Sugar Baked Doughnuts Recipe (dairy free, low FODMAP)

Servings 12

Ingredients

For the doughnuts

  • 250g gluten free plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 120g plain yoghurt dairy free or lactose free if necessary - lactose free for low FODMAP
  • 120ml milk dairy free or lactose free if necessary
  • 2 large eggs
  • 130g light brown sugar
  • 60g dairy free margarine/spread melted (you can use if dairy isn't an issue, butter is also low FODMAP)
  • 3 tsp vanilla extract

For the cinnamon sugar

  • 300g caster or granulate sugar
  • 2 tsp cinnamon
  • 175g dairy free margarine/spread melted (you can use if dairy isn't an issue, butter is also low FODMAP)

Instructions

  • Prepare your doughnut tins (I just grease mine with a little spread or oil) and preheat your oven to 180C.
  • Combine your gluten free flour, baking powder, xanthan gum, bicarbonate of soda, cinnamon, nutmeg and salt. Put to one side.
  • In a separate bowl whisk together your eggs, brown sugar, yoghurt and milk until smooth.
  • Then add your spread/margarine and vanilla and give a further whisk.
  • Spoon / pour your wet ingredients into your dry ingredients and mix together until combined. I do use my electric whisk here, but only briefly as you don't want to over whisk.
  • Spoon the mixture into the doughnut holes. I did this by just using a teaspoon and taking my time but you could pipe the mixture in too. Only fill each doughnut hole just over half full.
  • Place in the oven for 10 minutes. The doughnuts should be nicely golden when done.
  • Cool in their tins for a while and then gently remove onto a cooling rack. (I found I needed to ease mine out with a knife)
  • For the cinnamon sugar, combine the cinnamon and sugar in a bowl. In a separate bowl have your melted spread/margarine.
  • Either dunk or brush your doughnuts in the spread/margarine and then immediately dunk or sprinkle them in the cinnamon sugar. Enjoy!

Notes

* This amount will make quite a lot of doughnuts, so I would recommend if you only have one tin to half the ingredients :)
* As always with doughnuts they are best served on the day they are made but I find these still to be quite good for a few days!
* You can also top these with whatever you like, it doesn't have to be cinnamon sugar!