Gluten Free Vegan Nutella style doughnuts

Makes 12
250g plain GF flour
100g coconut sugar
1 tsp baking powder
1 tbsp organic ground flaxseed
250ml almond milk
1 tsp vanilla essence
60g coconut oil, melted

Chocolate topping:
50g dark dairy free chocolate
2 tsp hulled tahini paste or nut butter

Preheat oven to 180 degrees
Grease a doughnut pan if you have one or use muffin cases
Add mil, vanilla, oil to TM and mix 1 minute, 37 degrees, speed 2 until coconut oil is melted.
Add dry ingredients and mix 30 seconds, speed 4.
Spoon into tray or cases and bake for 16 minutes.

Allow to cool

Meanwhile, melt chocolate and paste together on stovetop and spread over top of doughnuts.

Try not to eat all at once.

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

“If you have a Thermomix or you’re thinking of getting one and you’re Paleo, you need this book”

— Steve Hayter, That Paleo Show