There’s nothing better than the first bite of a soft doughy donut, but there’s nothing worse than the sugar slug post that sugar coated, sugar filled, sugar everything donut either. So, on a quest to re-invent the donut, refined sugar free, here I am with my first attempt of the Fonut (fake donut) craze!
These are sugar free, gluten free & delicious.
- 3/4 cup gluten free flour
- 1 teaspoon baking powder (gf if preferred)
- Pinch of salt
- 1/2 cup cooked mashed sweet potato (from 1 medium to large sweet potato)
- 60ml maple syrup or honey
- 1 large egg
1 1/2 tablespoons coconut oil, melted and cooled (olive oil also works well)Chocolate topping:
- Handful of raw cacoa chocolate
- 80 ml coconut oil
- 2 tablespoons maple syrup
- Handful coconut flakes/ crushed walnuts
- Preheat oven to 180 degrees celcius.
- Grease a donut pan (if using) with coconut oil & a bit of greaseproof paper
- In a large bowl mix together the flour, baking powder and salt.
- In a separate bowl, mix together the sweet potato, maple syrup/ honey, egg, coconut oil until smooth and creamy. Add wet ingredients to dry ingredients and mix gently.
- Spoon the batter into each donut hole. Or alternatively spoon the mixture into a piping bag and pipe small circular donut shapes onto a greasproof paper on a flat oven tray.
- Bake for around 12-15 minutes, until golden colour and a skewer comes out clean.
- Once donuts are cooled, make the chocolate mixture by melting all the ingredients on a low heat in a small pan.
- Once melted, spoon a little of the sauce over the top of each donut (you may need to use a knife to spread across) and immediately sprinkle the coconut flakes or crushed walnuts over each one.