Gluten-Free Doughnuts with Salted Caramel

Gluten Free Doughnuts

When I first saw these on Lisa’s website I knew I had to make them and share them with you. Because who doesn’t love a doughnut? This week, as we celebrate Chanukah, I am baking up a doughnut storm but you certainly don’t need a holiday excuse to whip up a batch of these gluten-free doughnuts drenched in an indulgent dairy-free caramel sauce. Crowd-pleasing and guilt-free: the perfect combo. Enjoy them!

Gluten-Free Doughnuts with Salted Caramel Recipe

Gluten free doughnuts with salted caramel

Cuisine Jewish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 2 eggs large
  • 8 oz almond milk unsweetened
  • 1/3 cup coconut oil odourless
  • 1/2 teaspoon vanilla bean paste or 1/2 vanilla pod seeds
  • 1/2 cup ground almonds sifted
  • 2/3 cup cornmeal medium, sifted
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 tsp . cinnamon
  • sea salt pinch

Salted caramel sauce

  • 14 oz can coconut milk refrigerated in the can (only use the solidified part, discard the water)
  • 1/3 cup honey
  • 1 tablespoon coconut oil odourless
  • 2 pinches sea salt

Instructions

  1. Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
  2. Melt the coconut oil over a gentle heat, leave to cool.
  3. In a mixing bowl beat together the eggs and then add the coconut oil, almond milk, 1/2 tsp of vanilla bean paste or 1/2 vanilla pod seeds and 1 pinch of sea salt. Mix in by hand the sifted ground almonds and cornmeal, coconut sugar, baking powder and cinnamon, then pour the mixture into a measuring jug to make pouring into the doughnut tray easier. Pour the mixture into the doughnut hole tray and bake in the oven for 20 minutes.
  4. To make the salted caramel, open the chilled can of coconut milk, and spoon out the solidified coconut milk into a saucepan, discarding the water. Add the honey, sea salt and coconut oil. Whisk all the ingredients together, over a gentle heat until smooth. Increase the heat to a gentle boil until the sauce starts to thicken and bubble, and keep it bubbling for 5 minutes, stirring it. Then reduce the heat and simmer for 15 minutes. Remove from the heat to cool slightly (if it hasn’t caramelized, continue stirring on the heat for another 2-3 minutes).
  5. Once the doughnuts have baked, take them out of the oven and place them on a cooling rack to cool slightly. Dip or drizzle the doughnuts in the salted caramel sauce and they are ready to serve!

Recipe Notes

LISA’S TIP – The doughnuts are best served warm straight out of the oven with warm sauce. If you make the day before, just gently reheat in the oven. You can make the salted caramel sauce a day before and keep it in the fridge. The sauce will go hard, so when you melt it over a gentle heat, spoon off any excess oil that appears.

 

Lisa Roukin Bio