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INGREDIENTS

  • ¾ cup + 1 tbsp/125g/4.4 oz  unbleached plain flour (you can use wholewheat or gluten-free, if preferred)
  • ½ cup + 1 ½ tbsp./65g/2.2 oz  Natvia Baking Mix
  • 1 tsp  baking powder
  • 1/4 tsp  Bicarbonate of soda
  • 1 tsp  Heilala whole ground vanilla bean powder*
  • 1 ea  Large egg
  • ¼ cup/60ml/2oz  Buttermilk
  • ¼ cup/60g/2oz  Plain Greek yogurt
  • 1 ¼ tbsp./25g/0.8 oz  macadamia oil or melted butter

METHOD

  1. Preheat oven to 180°C.
  2. Lightly grease your doughnut pan with butter,oil or baking spray, and set aside.
  3. In a large mixing bowl, sift together the flour, Natvia, baking powder, bicarbonate of soda, and vanilla powder.
  4. In a small mixing bowl, whisk together the egg, buttermilk, yoghurt, and oil (or butter).
  5. Make a well in the centre of the dry ingredients.
  6. Pour in the wet ingredient mix and whisk the batter until very smooth.
  7. Divide the batter between the doughnut pan holes.
  8. Tap the pan on a bench once or twice to make sure the batter is level in each cavity. This will ensure a more even rise for each doughnut.
  9. Bake for 10 to 12 minutes, until risen and golden and cooked through.
  10. Remove from the oven and allow the doughnuts to cool completely before glazing.
  11. Tips: *You can substitute the seeds scraped from one vanilla bean or 1 tsp of vanilla bean paste.
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