Vegan Doughnut Cups – Low FODMAP Recipe Of The Week

Posted on October 29, 2018

This week’s Low FODMAP Recipe of the week is featuring Cocofrio’s FODMAP Friendly Certified ‘Strawberry Choc Chip’ flavoured Ice Cream! We thought we would make the ultimate decadent dessert for you to try in the kitchen!

Vegan. Doughnut. Cups! Yum! Get Ready for some messy vegan fun!

Recipe Makes Approximately 6 Doughnuts.

How make the doughnuts:

You will need:

Dry Ingredients:

1 cup of rice flour
½ a cup of brown sugar
3 teaspoons of baking powder
Sprinkle of salt
Dash of cinnamon

Wet Ingredients:

½ cup of almond milk
½ teaspoon of vanilla extract
1 Litre of sunflower oil
⅓ cup of vegan margarine

Instructions:

Heat the almond milk, margarine and 2 tablespoons of the sunflower oil in a small pan over a medium heat.
Combine the rice flour, salt, sugar and baking powder in a separate bowl. Make a well in the middle, then tip in the wet ingredients.
Mix all together with your fingers until it forms a sticky, thick dough then divide into 6 rings a little larger than the size of your fist.
Heat the sunflower oil in a deep pan on a high heat. Once the oil is hot reduce to a medium heat and carefully lower – one ring at a time – on a slotted ladle into the oil. Cook for 2 – 3 minutes flip and cook for another 2 – 3 minutes until golden and floating on the surface.
Remove onto cooling rack with kitchen paper towel underneath.

How to make the glaze:

You will need:

1 cup of Icing sugar
Coconut oil
Boiling water

Instructions:

Melt 2 tablespoons of Coconut oil in a bowl.
In the same bowl add 1 cup of icing sugar.
Begin mixing mixture together and add 1 – 2 teaspoons of hot water until you reach a medium runny mixture.
Add 1 – 2 drops of food colouring (of choice).
Mix until the glaze is smooth.
While the glaze is still warm dunk donuts in and place back on the cooling rack and decorate when dry.