This recipe can be used to make doughnuts or mini muffins. A word of warning it is quite a dense recipe which is why we've made mini ones. The end result isn't the same as a fried, 'normal' doughnut but it is still delicious all the same.
2 Tbsp ground chia seeds plus 6 tbsp of water
240ml cold water
80ml rapeseed oil
100ml honey / maple syrup
1 tsp vanilla essence
170g gluten free oat flour
50g buckwheat flour
30g cacao powder
1 tsp gluten-free baking powder
1 large pinch of salt
6 tbsp maple syrup
3 tbsp cacao powder
3 tbsp smooth cashew butter
3 tbsp boiling water
pinch of salt
Preheat the oven to 180 degrees C.
Mix the ground chia and water in a bowl, mix well and and place aside to set.
Pour the water into a large bowl, add the rapeseed oil, honey/ maple syrup and vanilla essence and mix well.
Add the oat flour, buckwheat flour, cacao powder, baking powder and salt in another bowl.
Add the chia mix to the wet mixture and sieve in the flour mix. Fold until combined.
Carefully spoon the mixture into a non stick doughnut tray about 3/4s in each and bake in the oven for 20 minutes.
Place the boiling water and cacao powder in a bowl and mix until the powder is fully dissolved.
Add the maple syrup and stir, then add the cashew butter until smooth.
Once the doughnut are baked, remove from the oven, gently loosen around the edges and leave to cool.
Once cooled, remove from the tray and spread the chocolate sauce on top. Add chopped nuts or your choice of decoration.