Recipe

Peaches & cream gluten- and dairy-free doughnuts

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

Sep 13, 2018 5:46am
  • 5 mins preparation
  • 25 mins cooking
  • Makes 6
    • Print
    Print

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.

Notes

  • 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

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food