This recipe is based on the classic donut from Babycakes NYC, a gluten-free bakery that FedExes donuts across the country to breathless celebs. I know it seems like an intemperate amount of ingredients to purchase, but you’ll be guaranteed year-round honuts and happiness. Admittedly, these honuts flirt with their own mortality after 6 hours. Best to eat them straight away, like at a picnic, DVD night or children’s party.
(Makes 10–12 donuts)
100g coconut sugar, rapadura or jaggery
90g brown rice flour and/or sorghum flour
80g potato flour
40g chickpea flour
4 tbsp arrowroot
1 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp xanthan gum
Pinch of sea salt flakes
160ml hot water
90ml coconut oil, melted
6 tbsp apple purée
1 tsp vanilla powder or extract
We’re going to bake these donuts instead of deep-frying the bejaysus out of them, so start by preheating your oven to 180°C. Using some of your melted coconut oil, brush two six-mould donut trays and set aside. I only have one donut tray, so I end up doing two batches, which works just fine. Spin all the dry ingredients together in a
blender or food processor. Now add the wet ingredients: your hot water, melted coconut oil, apple purée and vanilla. Blitz until sumptuous and smooth.
Drop spoonfuls of batter into each donut mould. Use the end of your spoon handle to drag the batter around the ring. Bake for 20–22 minutes. Let them cool in the mould for 5 minutes before releasing with a silicone knife.
Eat them hot, to hit your serotonin and your toes. I dipped these into a sneaky icing made with cacao butter, maple syrup and beetroot powder.