Cook: 20 minutes

Serves: 12

Who doesn't love a doughnut? These ones are gluten-free and are an indulgent treat with less guilt, drenched in this delicious dairy-free, salted caramel sauce. You will need two x 6-hole doughnut trays. Pop the tin of coconut milk into your fridge two days before making the sauce, which can be made a day before and refrigerated. It will solidify, so when you want to use it melt it over a gentle heat and spoon off any excess oil that appears.

Method:

● Pre-heat the oven to 180°C and melt the coconut oil over a gentle heat, leave to cool.

● Beat the eggs and add the coconut oil, almond milk, the vanilla bean paste or seeds and a pinch of sea salt.

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Ingredients

Name: Gorgeous gluten-free baked doughnuts with caramel sauce
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 80g coconut oil (odourless); 2 eggs, large; 240ml almond milk, unsweetened; ½ tsp vanilla bean paste or ½ vanilla pod seeds; Sea salt, a pinch; 100g ground almonds, sifted; 140g cornmeal, medium, sifted; 80g coconut sugar; 1 tsp baking powder; 1 tsp cinnamon For the salted caramel sauce:; 400ml coconut milk, refrigerated in the can; 100g honey; Sea salt, 2 pinches; 1 tbsp coconut oil (odourless)

80g coconut oil (odourless)
2 eggs, large
240ml almond milk, unsweetened
½ tsp vanilla bean paste or ½ vanilla pod seeds
Sea salt, a pinch
100g ground almonds, sifted
140g cornmeal, medium, sifted
80g coconut sugar
1 tsp baking powder
1 tsp cinnamon

For the salted caramel sauce:
400ml coconut milk, refrigerated in the can
100g honey
Sea salt, 2 pinches
1 tbsp coconut oil (odourless)