LeeLee's Wholefoods Ltd

Established 2018

CARROT CAKE DOUGHNUTS

INGREDIENTS:

doughnuts:

  • 170g gluten free plain flour

  • 120g GRATED CARROT

  • 150g COCONUT SUGAR

  • 60g COCONUT OIL (MELTED)

  • 250ML PLANT MILK

  • 1 TABLESPOON APPLE CIDER VINEGAR

  • 1 TABLESPOON MILLED FLAXSEED 

  • 2 TABLESPOON PLANT MILK

  • 1 TEASPOON VANILLA EXTRACT

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • PINCH HIMALYAN SALT

LEMON CASHEW GLAZE:

  • 100g cashews (boiled for 10 minutes)

  • 2 tbsp of coconut oil (melted)

  • 2 tbsp of maple syrup

  • 1 lemon, juiced

METHOD: 

Preheat oven to 180c & MAKE MIX FLAX SEED WITH THREE TABLESPOONS WATER, ALLOW TO SIT FOR 5 MINUTES.

In a mixing bowl, combine soy milk and apple cider vinegar & allow to sit 1O MINUTES.

IN SEPARATE BOWL, combine flour, baking powder, cinnamon, nutmeg, and sea salt.

Add SET FLAXSEED MIXTURE to SOYA MILK & VINEGAR BOWL, Then add carrots, COCONUT sugar, coconut oil, & vanilla extract. MIXED WELL & pour mixture into the dry ingredients. MIX UNTIL COMBINED. 

the mixture will be quite runny, so be careful pouring into the doughnut moulds or alternatively pour mixture into piping bag, this makes it a lot easier!

PLACE DOUGHNUTS INTO PREHEATED OVEN FOR 18-22MINUTES, CHECK BY USING A TOOTHPICK & ENSURING IT COMES OUT CLEAN. REMOVE FROM OVEN ONCE COOKED & ALLOW TO SIT ON COOLING RACK UNTIL COMPLETELY COOLED.

WHILST DOUGHNUTS ARE COOLING, MAKE THE GLAZE. Blend ALL THE INGREDIENTS FOR THE LEMON CASHEW GLAZE TOGETHER UNTIL SMOOTH. Glaze THE DOUGHNUTS & ENJOY!