They were a really easy (and VERY popular!) school holiday treat to bake with the kids, and I have done my best to make it a little healthier than the original, which you can find here.

See below the recipe for a gluten free Coeliac friendly version, an option with a healthy boost and mini doughnuts.

Also see below the recipe for how to make mini baked doughnuts with this recipe.

• 200g spelt flour (half wholemeal)
• 90g coconut sugar
• 1/2 tsp pink salt
• 1 tsp mixed spice
• 1 egg worth of egg replacer (OR 3 tbsp aquafaba OR 1 whole egg)
• 1.5 tsp GF baking powder
• 65g light olive oil/tasteless coconut oil, melted
• 240g milk of choice
• Melted Nuttelex/Vegan butter to top
• extra coconut sugar and spice to top (mix in a 10:1 ratio)

In a large bowl place the flour, sugar, salt, spice, egg replacer and baking powder. Use a whisk to combine the dry mix. (Speed 4, 8 seconds)

In a separate smaller bowl whisk together the oil and milk. Add in aquafaba or whole egg at this point if using. (If using a thermal cooker, add the liquids to the dry mix here)

Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 4, 8 seconds)

Place into lined muffin pans and bake in a preheated 180C oven for about 20 minutes.

As soon as you remove the muffins from the oven, brush them with melted Nuttelex and sprinkle with a mix of sugar and spice.

Makes 12 …. did not last long in my very busy, hungry house!! Now I make double batches and freeze 😉

Enjoy!!!!!

To make these Coeliac friendly replace the spelt flour with 1 1/4 cup of a gluten free flour mix plus 1 tsp psyllium.

For a healthier, more filling version, I replace 50g of the spelt flour with 50g of nut/seed meal. I also replace the oil with a very well mashed medium overripe banana. I also like add in an optional 1 tbsp of hemp seeds.

To make these into mini doughnuts you need an appropriate tin, very well greased.

Place the mixture into a piping bag and pipe the mixture into the tin.

Cooking a moderate oven for about 8-10 minutes. Allow to cool in the tin for a few minutes before removing to a wire rack.

For a spiced doughnut, brush the tops with a melted vegan butter and sprinkle with the same sugar and spice mix as above.

For an iced doughnut, melt some dark chocolate of choice, then drop the doughnuts into it and then sprinkle with your choice of decorations. We use the Hoppers 100s & 1000.

Enjoy!