Quick & Easy

Peaches and cream gluten- and dairy-free doughnuts

Indulge your sweet tooth with these naturally delicious doughnuts that contain no dairy or gluten.


Peach glaze


1.Preheat oven to 180°C/350°F. Grease a 6-hole (¹⁄³ cup/80ml) non-stick doughnut pan.
2.Blend or process peaches, coconut cream, egg and vanilla until smooth. Add almond meal, stevia and baking powder; blend or process to combine. Spoon evenly into pan.
3.Bake for 20 minutes or until a skewer inserted into the centre of a doughnut comes out clean. Stand doughnuts in pan for 5 minutes. Turn, top-side up, onto a wire rack over a tray.
4.Make peach glaze. Place all ingredients in a small heavy-based saucepan; whisk well until smooth. Bring to a simmer over high heat, whisking continuously until thick.
5.Dip doughnuts in warm glaze; sprinkle with dried peach, pecans and cornflower petals, if using. Cool on a wire rack.
  • You will need a 400g can of peach slices in natural juices; reserve 1/2 cup drained fruit for the doughnuts and 1/4 cup of the drained syrup for the glaze.

    * If you like, you can swap out canned peach slices for canned plum or pear slices


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