Here’s a Gluten Free Doughnut Recipe for 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 – @lucygleesoninteriors.

Have a good day.

Lucy x