Gluten-Free Donuts

Ingredients

• soft butter (for the pan)
• 1 tsp crushed flax seeds
• 4 tbsp mineral water
• 1 handful basil
• 70 g sorghum flour
• 60 g oat flour
• 50 g almond flour
• 20 g coconut flour
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 g xanthan gum
• a pinch salt
• a pinch pepper
• 125 ml apple molasses
• 1 Tbsp vanilla sugar
• 130 g unsweetened applesauce
• 3 tbsp vegetable oil
• 1 tsp lemon zest
• 120 ml mineral water (lemon flavored)
• 1 untreated lemon (juice and zest)
• 80 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 200°C (400°F). Grease a donut pan with 12 cavities.

2. 2.

   Let the flax seeds soak in mineral water for about 5 minutes. Rinse the basil, shake dry, and finely chop half of the leaves. In a bowl mix sorghum flour, oat flour, almond flour, coconut flour, baking powder, baking soda, xanthan gum, salt, and pepper.

3. 3.

   Whisk apple molasses, vanilla sugar, applesauce, oil, and lemon zest in another bowl until airy. Add flax seeds and stir. With medium heat, gradually add the dry mix and whisk quickly. Continue stirring, adding more mineral water until a smooth, silky batter forms. Fold in chopped basil and pour batter into donut molds. Bake for 8-10 minutes.

4. 4.

   Let donuts cool in the pan.

5. 5.

   Wash lemon hot, dry, grate zest, then squeeze juice. Finely chop remaining basil and stir into lemon juice. Let steep for about 45 minutes, then strain through a fine sieve. Gradually sift powdered sugar into the liquid, whisking until a thick glaze forms. Fill a small piping bag and pipe strips over donuts. Sprinkle with lemon zest, let dry, and serve.