- 12
- 40 mins
Ingredients
- 1/3 cup melted refined coconut oil or unsalted butter, plus more for greasing the pans
- 215 grams granulated sugar (about 1 cup)
- 92 grams brown rice flour (about 3/4 cup)
- 47 grams garbanzo-and-fava bean flour (about 1/3 cup)
- 91 grams potato starch (about 1/2 cup)
- 29 grams arrowroot (about 1/4 cup)
- 7 grams baking powder (about 1 1/2teaspoons)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 6 tablespoons unsweetened applesauce
- 1/4 cup vanilla extract
- Cinnamon sugar, for sprinkling, optional.
Preparation
Step 1
1. Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
2. Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 1/2 tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
3. Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown — about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.