A Happy Valentine’s Day to you.
These home made doughnuts are for my daughters and husband to remind them how much I love them. They’re actually gluten and dairy free too but you really wouldn’t know it.
The edible flowers, I thought, would be a nice colourful touch instead of the usual sprinkles – after all – it is the day of the year you give flowers, right ? Plus I can pretend it’s Spring. If you remember, I made a lemon drizzle cake last year and used some flowers from the garden.
The recipe is so simple. I used a silicone doughnut mould to bake them in but they can be put in cupcake cases too.
Here’s what you need for the recipe to make 6 doughnuts:
Gluten free flour – 125g
Caster sugar – 125g
Eggs – 2 medium
Butter substitute – 125g ( I used ‘ Pure Sunflower ‘ )
Baking powder – 1.5 tsp
Vanilla essence – 3 drops
Icing sugar – 200g ( for the topping )
Edible flowers of your choice ( make sure you check whether they are edible before using them ) or decoration of your choice.
Icing sugar – 250g and water to mix.
Preheat oven to 180 degrees.
Mix all the ingredients together in a bowl. If you have a food mixer, great, but if not then with a wooden spoon until a smooth texture with no lumps.
Spoon in to the moulds or cupcake cases in their tray. Bake for 18 minutes ( although check at 15 minutes ) then remove from oven and cool on a wire rack for half an hour.
Add some water to the icing sugar until you have a consistency that isn’t too runny and then ice them and don’t forget to lick the bowl ! Adorn the doughnuts with pretty edible flowers or sprinkles.
Then eat them all up. Yum …
Honestly, I’m a bit of a picky eater and I love these. Hope you do too :)
Do you know of any other good gluten and dairy free recipes ? I would love to try out some more, now that it is part of our daily family routine … Please leave a comment or tweet me @lucylovesyablog – you can also see more pics of these delicious doughnuts on my Instagram.
Have a good day.