Baked baby breakfast doughnuts

Baked baby breakfast doughnuts

Makes 10 doughnuts Prep 30 mins | Cook 15 mins

1 tbsp coconut oil, plus extra for greasing
80g spelt flour
40g plain white flour
¾ tsp baking powder
pinch of salt
1 tbsp ground flaxseed
125ml soya or other plant milk
½ tsp cider vinegar
60ml maple syrup
1 tsp vanilla extract

For the topping:
2 tbsp maple syrup
½ tbsp coconut oil
80g crushed nuts and seeds

1 - Preheat the oven to 180C/fan 160C/gas 4.
Grease a mini doughnut baking tin with a little coconut oil.

2 - Sift the flours, baking powder and salt into a bowl.

3 - Mix the ground flaxseed with 3 tablespoons of water and set aside until it thickens.
Measure out the soya milk, add the cider vinegar and set aside until it begins to curdle.

4 - Gently melt the coconut oil over a low heat before adding to the soya milk mixture.
Whisk in the maple syrup and vanilla extract, and finally the thickened flaxseed.

5 - Make a well in the centre of the flour and pour in the wet mixture. Fold gently until combined, ensuring you don’t overwork the batter.

6 - For ease, spoon the batter into a piping bag with a medium-sized nozzle and fill each doughnut mould in the prepared tin about two-thirds full – be sure not to overfill.
Bake for 12–15 mins. Allow them to cool slightly before removing from the tin.

7 - To make the topping, gently heat the maple syrup and coconut oil together until they form a smooth, glossy syrup. 
Brush one side of each doughnut with the syrup before dipping firmly in the crushed nut and seed mix. Set aside to cool completely before serving.

Per doughnut 148 cals, fat 7.5g, sat fat 2.5g, carbs 18g, sugars 7g, protein 3.5g, salt 0.3g, fibre 1.5g