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Baked Lemon and Basil Doughnuts

Baked Lemon and Basil Doughnuts

These are gluten-free doughnuts and easy to prepare breakfast and an easy way to start a day.

Ingredients

  • Butter softned, for the tray
  • linseeds 1 tsp, crushed 4 - 5 tbsp, mineral and 120 ml lemon flavour
  • Sorghum Flour 70 g
  • Oat Flour 60 g
  • Almond Flour 50 g
  • Coconut Flour 20 g
  • Baking Powder 1 tsp, gluten free
  • Bicarbonate of Soda 1/2 tsp
  • Xanthan Gum 1 g
  • Salt 1 pinch
  • Pepper 1 pinch
  • Apple Juice 125 ml
  • Vanilla Sugar 1 tbsp
  • Apples 130 g, puree
  • Vegetable oil 3 tbsp
  • Lemon Zest 1 - 2 tsp, grated
  • Basil 1 handful, leaves, finely chopped
  • Lemons 1 unwaxed, grated zest and juice
  • Icing sugar 80 g

Instructions

Steps:

  1. Heat the oven to 200°C (180°C fan), gas 6.
  2. Greas12-holehole doughnut tin.
  3. Add the linseeds to the mineral water and leave to swell for around 5 minutes.
  4. In a bowl, mix together the four types of flour, baking powder, bicarbonate of soda, xanthan gum, salt and pepper.
  5. In a separate bowl, beat the apple juice, vanilla sugar, apple puree, oil and lemon zest using a hand mixer until light and fluffy. Whisk in the linseeds.
  6. Continue mixing, then add the flour mixture and mix in quickly.
  7. Add enough lemon-flavoured mineral water to create a smooth, uniform dough.
  8. Stir in half the chopped basil and transfer the mixture to the tins.
  9. Bake for 8-10 minutes.
  10. Cool in the tins.
  11. Mix together the remaining chopped basil and the lemon juice. Leave to infuse for around 45 minutes then press through a sieve.
  12. Sift the icing sugar into the mixture a little at a time, stirring, until thick.
  13. Spoon into a small piping bag and pipe stripes onto the lemon and basil doughnuts.
  14. Sprinkle with lemon zest and leave to set.
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