Ginger Cinnamon Doughnuts

There's always room for a doughnut and you won't have to compromise on flavour with our Ginger cinnamon Doughnuts with ZERO added sugar. Get baking! TIP - to speed up the process use unsweetened apple sauce instead of making your own apple puree

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Serves: 12

Prep: 25 minutes

Cook: 18 minutes

Ingredients

300 g Plain flour (2 Cup)

2 teaspoon Baking Powder

1 tablespoon Heaped Minced Ginger

.50 teaspoon Bicarb Soda

43 g Vegan Margarine, Melted & Cooled

50 g Natvia (1/4 Cup)

1 teaspoon Egg Replacer

125 g Almond Milk (1/2 Cup)

1 tablespoon Almond Milk

Coating:

80 g Vegan Margarine, Melted

2 teaspoon Cinnamon

90 g Natvia (1/2 Cup)

Method

Combine the flour, baking powder, bicarb and cinnamon in a bowl
In a separate bowl whisk together the margarine, ginger, Natvia, egg replacer 2 tbs water and the milk.
Combine the wet mixture gradually into the dry mixture.
Scoop into a piping bag or a large zip lock bag.
Fill the greased donut tray moulds ¾ of the way full with batter.
Bake at 190C for 15-18 minutes, until the donuts springs back when pressed.
Remove the donuts from the tray and stand on a wire rack to cool.
Dip the cooled donuts in the melted margarine and then in the combined Natvia and cinnamon.