Berry Fusion Doughnuts

I love these doughnuts! Nearly more than the traditional cinnamon doughnuts. You will not be disappointed once you try this recipe!

You can infuse these doughnuts with any type of berry you wish. I used strawberry and raspberry extract in this case to balance the sweet and bitter taste of each. I also added a white chocolate crumble on top. After all, who can say no to a strawberry and vanilla-cream flavour combo?

Don’t worry if you do not have any sort of berry flavoured extract, you can simply add a ¼ cup of whatever berries you wish. I would recommend, however, to add 3 tablespoons extra of sorghum flour to ensure that the texture of the doughnuts don’t become too wet in the middle once cooked.

Also if you want your doughnuts to have a vibrant pink or red colour, don’t be shy to add some beetroot powder or juice! My doughnuts were white on the inside because the extracts I used did not have a natural colouring agent. I don’t find beetroot powder to have a strong, distinct taste, so I wouldn’t worry too much about it changing the flavour of your doughnuts.

I suggest when making this recipe to use doughnut moulds to get the perfect ring shape.

Anyways… I hope you enjoy the recipe!

Berry Infusion Doughnuts

GF DF V

Serves 6 - 8

INGREDIENTS

Doughnuts

· 1 cup sorghum flour*

· 1/2 cup buckwheat flour*

· 1/4 cup tapioca flour*

· 1/2 cup coconut nectar

· 1/4 cup coconut oil (melted)

· 3 eggs (or 3 tbsp flaxseed flour + 9 tbsp water)

· 1 tsp berry powder

· 1 tsp baking soda

· 2 tsp vinegar

· Pinch of salt

Topping

· 1 cup vegan white chocolate (roughly chopped)

· 1 tsp berry powder

· 1 tbsp beetroot powder or juice (for colour)

*you can use 1 3/4 cup of gluten-free self-raising flour instead

METHOD

Preheat the oven to 180 degrees on fan bake.

Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredients, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the doughnut mixture and gently fold them together until smooth and sticky. Put the doughnut mixture into doughnut moulds. Place it in the oven for 15-20 minutes. After the doughnuts have cooked, set them aside for 10-15 minutes to cool down.

Melt the white chocolate in a saucepan over medium heat until smooth. Add the rest of the ingredients into the saucepan and mix them until completely combined. Dip the top half of each doughnut into the chocolate. Place the doughnuts into the fridge for 10 minutes so the chocolate may set.