1 free-range egg
1 free-range egg yolk
½ cup brown rice flour
1 cup almond meal
¼ cup coconut sugar
1 teaspoon baking powder
¼ cup milk
¼ cup melted coconut oil
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 cup icing sugar
½ teaspoon vanilla essence
1 teaspoon freeze-dried strawberry powder
1 couple drops beetroot juice (optional)
water as needed
freeze-dried raspberries, to decorate
Preheat oven to 180°C.
Combine all the doughnut ingredients in a food processor or large bowl. Mix until smooth.
Grease a doughnut tin with 6 holes. Spoon or pipe the batter in and use the back of a spoon or clean fingers to flatten. Bake for 12–13 minutes until golden. The doughnuts should spring back lightly when touched. Do not overcook. Allow to cool for 30 minutes before removing from the tin and icing.
Mix together the icing sugar, vanilla, strawberry powder and enough water to make the frosting thick and smooth. You can intensify the pink colour by adding a couple of drops of raw beetroot juice. Obtain this by grating a small amount of raw beetroot and squeezing tightly to extract juice. A little beet juice goes a long way in the frosting.
Dip the smooth side of the doughnuts into the frosting. Sprinkle with freeze-dried raspberries. Ideally, enjoy within a few hours of making to ensure the texture is light. They will, however, last for 2–3 days in an airtight container. Makes 6 doughnuts