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Vegan-Ginger-Doughnut

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!

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  • Serves: 12
  • Prep: 25 minutes
  • Cook: 18 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

2 cups plain flour

2 tsp baking powder

1 heaped tbs minced ginger

½ tsp bicarb soda

1 tsp cinnamon

43g vegan margarine, melted & cooled

¼ cup Natvia

1 tsp egg replacer

½ cup + 1 tbs almond milk

 

Coating

80g vegan margarine, melted

2 tsp cinnamon

½ cup Natvia

TIP – to speed up the process use unsweetened apple sauce instead of making your own apple puree

METHOD

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

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