Healthy doughnuts and cupcakes
The holiday season is here so maintain your physique with these allergy-friendly, vegan and low in fat and sugar treats.
What you'll need - makes 13
- 1 cup brown rice flour
- 1 cup oat flour
- 2 tsp baking powder
- ½ tsp salt
- 241 g (1 cup and 1 tbsp) yoghurt**
- 1 ¼ cups unsweetened vanilla almond milk
- 2 tsp vanilla paste
- 1 tsp butter flavour
- 1 tsp stevia extract
- 1 tsp almond flavour
- Sugar-free rainbow sprinkles
Vanilla bean frosting
- 100 g (1 cup) powdered erythritol
- 60g (5 tbsp) homemade vanilla sugar, powdered in a food processor
- ¾ tbsp unsweetened vanilla almond milk
Vanilla Sugar* (make 1 week before)
- 4 cups granulated erythritol
- 3 vanilla beans
What You’ll do
Preheat oven to 180°C and line 13 cupcake tins with paper or parchment liners or spray doughnut pans with cooking spray. In a small bowl, whisk the brown rice flour, oat flour, baking powder, baking soda and salt. In a large bowl, whisk the yoghurt, almond milk, vanilla, butter flavour, stevia extract and almond flavour. Slowly add the dry ingredients to the wet mixture while stirring and fold the batter together. Last, gently fold the sprinkles into the batter and scoop the batter into the prepared pans. Bake for 20 to 21 minutes or until the surface springs back when tapped. Transfer the cupcakes/doughnuts to a wire cooling rack and let cool while you make the frosting.
In a medium-sized bowl, whisk together all the ingredients. Scoop into a piping bag and frost the cupcakes. (For the doughnuts, add one to three tsp more almond milk to thin out the frosting and drizzle it over the donuts). Sprinkle with sprinkles or place a thin layer of sprinkles on a sheet of baking paper and gently dunk the cupcakes or doughnuts.
Put the erythritol in a sealable jar. Slice the vanilla beans in half lengthwise and scrape out the beans with a knife. Add to the erythritol. Chop the vanilla bean pods into chunks and add to the jar. Shake well so that the beans are mixed through. Let sit for a week. Place a fine mesh sieve over a bowl and strain the jar mixture. Gather the vanilla bean chunks and add to a food processor with ½ cup of the erythritol. Grind the mixture until the beans are completely ground and add back to the sugar jar. Add remaining erythritol to the jar and shake again before using.
* You can substitute store bought vanilla sugar.
** Use any yoghurt – soy, Greek, coconut – to suit your taste and food goals.
Recipes and words by Jessica Stier.
Treat your guests to more healthy recipes this holiday season.