Raspberry Doughnuts
Ingredients
- 1 cup plain flour
- 1/3 cup Natvia
- 1 tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
- 1 egg
- 1 tbsp butter, melted
- 1/3 cup almond milk + extra
- 1 tsp vinegar
- 1 tsp vanilla
- ½ cup raspberries
Glaze:
- ½ cup raspberries
- ½ cup powdered/blended Natvia
- Squeeze of lemon
- 25g of butter
Method
- Preheat your oven to 190 degrees and spray a donut tray with oil
- Combine almond milk and vinegar and set aside for 5 minutes
- Combine all dry ingredients in a mixing bowl
- Add in wet ingredients and stir until almost combined
- Gently fold in raspberries
- Place mixture into piping bag and snip off the end. Carefully pipe mixture into prepared pan, filling about ¾ of the way full
- Put in oven for 7-10 minutes until baked. Allow to cool in the tray before turning out onto a wire rack and allow to cool completely
- To make the raspberry glaze, place raspberries, powdered/blended Natvia and lemon in a saucepan over a med-high heat. Allow the raspberries to break down and bring to the boil
- Take off the heat and blend with a stick blender until smooth. Place back on the heat and stir through butter until its melted and glossy
- Pour glaze through a strainer and using the back of a spoon or spatula, press down on the glaze to ensure you get the most out of it. Discard of the seeds
- Glaze donuts and allow to cool
