GF Carrot Cake Doughnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 tbsp ground flax1/4 cup hot water1/3 cup brown rice flour1/4 cup chickpea flour1/4 cup arrowroot starch1/2 tsp guar gumgenerous 1/2 tsp baking powder1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp ginger1/4 tsp salt2 tbsp ground pecans3 tbsp cream of brown rice cereal2 tbsp fine cornmeal1/3 cup unsweetened almond milk3 tbsp brown sugar2 tbsp maple syrup1 tbsp light olive oil1/2 tbsp vanilla2/3 cup finely grated carrot (1 large)1/4 cup medium-shredded unsweetened coconut
Preheat oven to 425°F and coat a doughnut pan with cooking spray.
In a small dish, whisk together the flax and hot water. Set aside.
Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans,
brown rice cereal and cornmeal. Set aside.
In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well
blended.
Beat in the flax slurry.
Mix in the dry ingredients until well blended.
Fold in the carrots and coconut.
Bake 8 minutes, until the doughnuts spring back when touched.
Cool 5 minutes in the pans before turning out.
Repeat with remaining batter.
Serving Size: Makes 12 doughnuts
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish, whisk together the flax and hot water. Set aside.
Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans,
brown rice cereal and cornmeal. Set aside.
In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well
blended.
Beat in the flax slurry.
Mix in the dry ingredients until well blended.
Fold in the carrots and coconut.
Bake 8 minutes, until the doughnuts spring back when touched.
Cool 5 minutes in the pans before turning out.
Repeat with remaining batter.
Serving Size: Makes 12 doughnuts
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 101.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 63.8 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.3 g
- Protein: 1.6 g
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