Name: Peaches and cream gluten- and dairy-free doughnuts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/2 cup (120g) drained canned peach slices in natural juice; 1/4 cup (60ml) coconut cream; 1 egg; 1 teaspoon pure vanilla extract; 1 1/2 cups (180g) almond meal (ground almonds); 2 tablespoons stevia powder; 1 teaspoon baking powder; 1/3 cup (50g) dried peaches, chopped finely; 2 tablespoons finely chopped pecans; 1 tablespoon dried cornflower petals, optional; Peach glaze; 1/2 cup (125ml) canned peach juice (see tips); 1/2 cup coconut milk powder; 1 teaspoon cornflour; 1/2 teaspoon pure vanilla extract

Peaches and cream gluten- and dairy-free doughnuts

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

Makes 6

Prep

Cook

25M

Total

30M

Ingredients

1/2 cup (120g) drained canned peach slices in natural juice

1/4 cup (60ml) coconut cream

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups (180g) almond meal (ground almonds)

2 tablespoons stevia powder

1 teaspoon baking powder

1/3 cup (50g) dried peaches, chopped finely

2 tablespoons finely chopped pecans

1 tablespoon dried cornflower petals, optional

Peach glaze

1/2 cup (125ml) canned peach juice (see tips)

1/2 cup coconut milk powder

1 teaspoon cornflour

1/2 teaspoon pure vanilla extract

Method

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

Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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