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Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
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Melt the coconut oil over a gentle heat, leave to cool.
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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.
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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).
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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!