Gluten Free Blackberry Frosted Doughnuts

These fluffy baked doughnuts are made even more special with a blackberry frosting and a scattering of rose petals. They are the perfect thing to make for a special afternoon treat. 

makes 6-9 depending on the size of your doughnut moulds 

what you need

FOR THE BATTER

1/2 cup gluten free flour

1/2 cup buckwheat flour

1/4 cup coconut sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

2/3 cup soy milk

2 tablespoon butter, melted

1 teaspoon vanilla powder

1 teaspoon apple cider vinegar

FOR THE DOUGHNUT GLAZE

1 1/2 cups icing sugar

1/2 cup frozen blackberries

Dried organic rose petals

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what to do

Preheat oven to 180C.

In a large bowl, combine the gluten free and buckwheat flour, coconut sugar, baking powder, vanilla powder and spices. Stir until well combined.

Place the soy milk, butter and apple cider vinegar in a blender and blitz until frothy. Only a few seconds.

Gently fold the wet mixture into the dry until combined. Don’t overwork or you will end up with stiff batter. 

Divide batter between doughnut moulds, using a piping bag, and bake for about 15 minutes.

Remove from the oven and place on a rack to cool.

FOR THE GLAZE

Place the icing sugar and frozen blackberries in a small food processor and bltiz until well combined. 

Once the doughnuts have cooled, spread the frosting over the top and sprinkle with rose petals for a touch of whimsy.

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